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20 December 2012,01:40 by

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Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Use a blender to process the beans to a smooth paste. Stir the paste, sugar and oil in a saucepan over a medium heat for 10 - 15 minutes to form a ball.
  • Allow to cool, then roll into 20 small balls.
  • Make pastry A. Mix the flour, sugar and salt in a bowl. Make a well and add the oil. Gradually and the measured water and knead to a smooth dough. Make into 10 balls and cover with cling film.
  • Make pastry B. Lightly mix the flour and oil in a bowl. Gradually add the measured water and knead until it hold together. Make into 10 balls and cover with Clingfilm.
  • Take a ball of pastry A and flatten it to make a disc. Wrap a ball of pastry B with the disc, then squeeze together. Roll out a rectangle.
  • Take the short edge and roll tightly into a tube. Flatten the pastry lengthways to form a rectangle. Repeat. Roll into a tube and cut in half.
  • Take one half and turn it vertically so it rests on the cut section, then roll it into a round thin sheet.
  • Place a black bean hall in the middle. Press the edges together to seal and place on a light oiled baking sheet, sealed side down. Repeat with the remaining pastry and filling until you have 20.
  • Brush each flaky pearl with egg yolk and bake in a preheated oven for 25 - 30 minutes.
  • Serve hot to warm.


  • 500 grams black kidney beans, drained 
  • 500 grams castor sugar
  • 6 tablespoons Cooking Oil
  • 4 egg yolks, lightly beaten for brushing

Pastry A

  • 500 grams self - rising flour
  • 2 tablespoons castor sugar
  • 1 teaspoon sea salt
  • 10 tablespoons Cooking Oil
  • 200 ml water

Pastry B

  • 300 grams self-raising flour
  • 10 tablespoons Cooking Oil, plus extra for brushing baking sheet
  • 4 tablespoons water

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