Ingredients

Method

• 1 cup pistachio nuts or pine kernels, chopped
• 1 sachet or tin Chinese red-bean paste (available from supermarkets or specialty food stores)
• 1 roll Woolworths puff pastry
• Icing sugar, to serve

Method

Ingredients

Preheat oven to 200ºC. Mix nuts into bean paste. Roll pastry to 2mm thickness on a floured board. Cut into 6 – 7cm diameter rounds.

Put about 1 dessertspoon of red-bean paste mixture into the centre of half of the rounds. Wet your forefinger with cold water and run it around the mixture on the pastry to act as a ‘‘glue’’. Place the balance of the rounds on top of the filled ones and press around the edge firmly with the tines of a fork.

Place on a baking sheet sprayed with water and bake until golden brown. When cooled, gently break in half to make half moons. Serve piled up and dusted with icing sugar.