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'''Pastry''' is [[baking|baked]] food made with a [[dough]] of [[flour]], [[water]] and [[shortening]] (solid fats, including [[butter]] or [[lard]]) that may be savoury or sweetened. Sweetened pastries are often described as ''[[Flour confections|bakers' confectionery]]''. The word "pastries" suggests many kinds of [[baking|baked products]] made from [[ingredients]] such as [[flour]], [[sugar]], [[milk]], [[butter]], [[shortening]], [[baking powder]], and [[Egg (food)|eggs]]. Small [[tarts]] and other sweet baked products are called '''pastries''' as a [[synecdoche]]. Common pastry dishes include [[pie]]s, [[tarts]], [[quiche]]s, [[croissant]]s, and [[pasty|pasties]].<ref>{{cite book|title=Professional Pastry Chef |author=Bo Friberg|publisher=John Wiley and Sons|isbn=0-471-21825-1|date=March 2002}}</ref><ref>{{cite book|title=The World Encyclopedia of Food |url=https://archive.org/details/worldencyclopedi00coyl |url-access=registration |author= L. Patrick Coyle|year=1982|publisher=Facts on File Inc|isbn=0-87196-417-1}}</ref>
The French word [[pâtisserie]] is also used in English (with or without the accent) for the same foods. Originally, the French word {{lang|fr|pastisserie|italic=yes}} referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product.<ref>Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, {{ISBN|1442272821}}, p. 73, 102</ref> This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.
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