Batter vs Pastry

This is a totally random debate that has been raging for weeks and weeks now, amongst my family, friends and random strangers that get drawn into it.

So the question is: Which is the better food, batter or pastry?

Both can be sweet and savoury.
Both work as starters, mains and desserts.

Batter brings us pancakes. Maybe you like a crepe with a banana and chocolate filling or perhaps a cheesy roasted vegetable filling. What about Yorkshire pudding? Toad in the hole? Then of course there's the batter that goes around the fish in our wonderful English fish & chip shops. Weirdly I miss the batter, not the fish, as a vegetarian. Although I suppose you can still get that batter on a Mars Bar, I've never tried that and I intend never to try it. Tempura batter is another one...

But pastry opens the world of quiches. Banoffee pie.
There's shortcrust, filo, choux and puff. I adore a pie made with puff pastry and I would hate to have a life without chocolate eclairs. I made these superb feta and spinach filo triangles a while ago and they were delicious!

Now it's time to help answer this (very important) question:

So, which gets your vote? Batter or Pastry?
	Batter?
	Pastry?
pollcode.com free polls