Abstract: A process to produce different kinds of pastries in which an extruder forms regular discs of dough with a controlled thickness and diameter by etruding dough through a central opening of a lower circular plate which is heated and to which an upper plate descends to an adjustable distance. For producing samoosas thin discs of dough are formed which are partly cooked at one side, stacked and further pressurized and heated. Each disc is cut into four quarters in which triangles are inscribed with their top on the middle of the circular side of each quarter. Filling material is charged in the middle of each triangle whereupon the four quarters are simultaneously folded into triangles, firstly along the sides and then along the bottom by using three hinged plates, one set for each quarter to be folded. For producing filled tortillas the partly cooked disc of dough is filled and rolled by a rolling machine.