1.Make coconut pastry: Combine flour, sugar, sesame seeds and salt in a large bowl. Rub in coconut oil with your fingertips until mixture forms coarse crumbs. Make a well in the centre, add egg; using a knife, cut egg through mixture until it forms a coarse dough. Turn dough onto a floured surface; gently knead until smooth. Wrap in plastic wrap; refrigerate for 15 minutes.
2.Pulse pistachios in a food processor until finely ground; transfer to a large bowl. Add pears, raspberries, syrup, flour, paste, cinnamon and rind; toss gently to combine. Spoon mixture into six 1-cup (250ml) ovenproof dishes.
3.Roll out pastry between two sheets of lightly floured baking paper until 5mm thick. Cut six 12cm rounds from pastry; cut out a small hole in the centre. Place pastry rounds over filling; press down on edges to seal. Refrigerate for 30 minutes.
4.Preheat oven to 180°C.
5.Brush pies with beaten egg; sprinkle with sugar. Bake for 45 minutes or until pear is tender and pastry is golden (cover loosely with foil if pastry browns too quickly). Stand pies for 10 minutes to cool slightly. Serve with ice-cream.
We used ripe packham pears for this recipe, however you could also use buerre bosc pears. If you prefer, you can leave the peel on for extra fibre. If the pastry becomes too soft to handle, return it to the fridge for 10 minutes so it firms up a little but is still pliable. If the pastry becomes too cold it won’t be pliable and you will need to let it come to almost room temperature.