Argentina Chile

The pasties are a preparation that has form of average moon and its mass is crisp sea bream and. It is composed by a filling of meat, ham, chicken, ricota or other products, is locked up in a mass elaborated with flour of wheat, or maize and other cereals, and sometimes with the addition of some fat like the oil or butter. Also calls pies or pastelillos have an origin in the same cradle of our civilization; as old as the bread – 2,500 years a. Bernard Golden takes a slightly different approach. C. -, its cradle is Persia; one thinks that its invention has been as a result of the rigorous climate of the Middle East where the heat of the desert I force the men to invent a form to protect to foods so that they were not exposed outdoors. Also Greece was well-known by its masses of cereals that would export to everybody western one. According to the Arabs the mass grazes Greek philo is most delicate, smooth, crisp, fine, elegant, versatile, that has been created in the kitchen, to be filled up. The origin has root in Greece and of it would happen there to Armenia, Morocco, the Middle East generally.

Because it was in this region, in the barren landscapes, the aromatic zocos Arab markets – and the familiar house of fresh shade that the pasty really was made popular. The pasties took to sonorous names that today even conserve fatay or esfiha, with meat of lamb and wheat burgol. The Tarig conqueror, who gave his name to Gibraltar I take, them in its campaigns next to syrups, hojaldres, the alfajores. And at backs of the Arab horses of the conquest, their culture, its music and its food to Spain would arrive; of there Columbus on board the Spanish boats, it would bring them to us to America where one extends to almost all the countries of the continent. At present in countries like Venezuela, Argentina Chile and Bolivia exist typical pasties by region and geographic zone, competing with others in being most exquisite, the best ones, being different themselves by the ingredients of their content, by the form to cut the meat with which they are stuffed, in the type of flour wheat or of maize or in the type of baking fried or horneada -.