Pastit is the baked version of pumpkin turnover while buchi buchi is the fried version of pumpkin turnover. These take-and-go treats are popular on Guam throughout the year. Many mom and pop stores sell them as well as the gas stations sprinkled throughout the island. 

The crust of the buchi buchi is different from the crust of the pastit, though both use the same filling. The pastit recipe in the cookbook is excellent; it has the perfect ratio of flour to fat to hold up well in your hand and is not oily.

from a fan: “Thank You Paula Quinene for sharing your recipe! It smells like it's Thanksgiving Day in my home…I told you..fresh from the oven, into my tummy! Gof Mungi!” 

from a fan:  " I wanted to make pastit. Thanks to you, they turned out just right and my kids and friends loved them."

from a fan:  "Hafa Adai, Paula! l bought A Taste of Guam book thru amazon online order,and l was making  pumpkin pastit. lt turned out great and delicious!! My family and l love it."

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