Talk:Pastel (food)

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Isn't this the same as fried ravioli ? 200.168.138.59 (talk) 04:51, 5 March 2008 (UTC)

• The thin rectangular shell is soft but crisp on the outside. Has the appearance of a deep fried wonton. Can come in any size from miniature, (like ravioli) served as appetizers and Hors d'œuvre, to very large as in 8 - 12 inches long. Normal size would be around 6" long by about 3" wide.
• In Pouso Alegre, MG, they claim to be the originators of the softer, thicker shell (1/4") that is more like you would find when eating deep fried shrimp. Roughly rectangluar, is comes in a variety of sizes like the country-wide version. The dough has a slightly sweet taste. The locals say the dough is called agredoce (sweet and sour).

Rockeiro (talk) 02:59, 28 October 2010 (UTC)

Not really. It's similar, but it's closer to a savory empanada than fried ravioli. Also, it's usually never served with a marinara sauce (of course "pizza variants" do exist but its more a niche variant than a common type) and it's not breaded like fried ravioli usually is. 207.237.208.153 (talk) 20:54, 28 January 2012 (UTC)

The Brazilian pastel comes from the Ukrainians that colonized the country. They call it Chibureki, and it's identical. — Preceding unsigned comment added by 95.223.46.17 (talk) 10:14, 2 December 2015 (UTC)

Merger proposal

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was not to merge. --Scudsvlad (talk) 21:13, 20 March 2021 (UTC)

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Pasteles should be merged into Pastel (food), since both articles are about different food items called "pastel" in Iberian-, Latin American- and other Hispano-influenced regions. --Scudsvlad (talk) 05:40, 25 November 2020 (UTC)

Oppose - if anything, pastales are much more similar to tamales than they are most pastels, so I disagree. — Preceding unsigned comment added by 24.20.127.150 (talk) 18:48, 10 December 2020 (UTC)

Oppose - Pasteles is not a pastry. That article Pastel (food) seems to address foods that are 1) pastries, sweets and 2) meat-filled. Perhaps the split should be between the "sweet food" pastry (pastel) and the meat food (pasteles). Tamale has an article and even though many people say tamales and pasteles are similar, I would hate to have to merge articles from completely different countries into 1 article because then what do we name it "Pasteles" or "Tamale" - and they are different, made with different ingredients. Since they are different food, from different countries, I am against trying to merge them into one. Happy holidays and hope you can enjoy some pasteles or tamales this season. --The Eloquent Peasant (talk) 15:12, 14 December 2020 (UTC)

Oppose - The article on Pasteles refers to a cooked food that includes salt, but never sugar. The article on pastel, on the other hand, refers to a cooked food that includes sugar as one of its main ingredients, for it is intended toi be eaten as a pastry, not as a meal. While there is an obvious similarity in the spelling, the two articles refer to two totally distint foods and, as such, they merit different articles. Their merit is no different that the merit for two different article for mercury, the planet, and mercury the chemical element. The fact that in this case they are both foods is purely coincidential. Mercy11 (talk) 05:31, 4 January 2021 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Greek "pasteli"

In case anyone wondering, Greek pastels "reside" in Sesame seed candy article... Профессор кислых щей (talk) 07:44, 19 June 2023 (UTC)