To provide a method for producing a triangular pasty coated food capable of completely wrapping an ingredient in a noodle pastry.

This method for producing a triangular pasty coated food comprises wrapping a regular triangular ingredient 6 having a first side (a) to a third side c in a noodle pastry 1. The regular triangular ingredient 6 is placed on one side of the rectangular noodle pastry 1 in such a way that the first side (a) of the ingredient is made parallel with a long side R of the rectangular noodle pastry 1, one side of the rectangular noodle pastry 1 is folded along a second side b of the ingredient and piled on the ingredient 6. Then a noodle pastry 1 part under the ingredient 6 is folded along the third side c of the ingredient, a noodle pastry 1 part on the ingredient 6 is piled on the residual noodle pastry 1 part and then the noodle pastry 1 part at the bottom of the ingredient 6 is folded along the first side (a) of the ingredient 6 and the noodle pastry 1 part on the ingredient 6 is piled on the residual noodle pastry 1 part.