In Puerto Rico, where the word is generally used in its plural form ("pasteles"), it is a dish which includes diced pork with olives, capers, raisins, chickpeas, and sweet peppers. This mixture is centered in dough made mainly of green bananas with a small portion of plantain, yautía, and potato. The dough is tinted with annatto oil. It is wrapped in plantain leaf, tied with string, boiled and later served with "arroz con gandules" (yellow-rice with pigeon peas). The overall effect is very similar to Mexican and Peruvian tamales. It is not a pastry.