A "pastry" is a tart or flan with a pastry base with either a sweet or savory topping. Alternatively, a "pastry" can also refer to a yeasted and laminated dough (i.e puff pastry with yeast added) used for making danish pastrys and the like. Hence a croissant is a pastry. And a pastry is a type of food, food is not a completely separate thing.
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A pie has a pastry crust. A tartlet has a pastry bottom, no crust, and is small - commonly called a jam tart in Britain.
Flavour is how it tastes. Texture is how it feels.
Sweet pies have a sweet filling and a sweet pastry. (i.e the filling and pastry contain sugar). Savory pies do not.
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hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.
Laminated doughs, such as those used for Croissants and Danish pastries contain yeast to aid leavening. Puff pastry does not contain yeast.
An Alimentary Pastry would be a nutritious pastry. Alimentary being a word that describes food or something related to nutrition.
My food stays on my plate.