Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

pastele a small savoury pastry, a speciality of Sephardic Jews. The shape is that of a little, round raised pie. The pastry dough is a modified shortcrust, the same as that used for sanbusak (see samosa) and the filling is either a minced meat mixture, often with pine nuts, or khandrajo, a mixture of aubergines, onions, and tomatoes, similar to ratatouille.