Crescent Moon Turnovers Filled with Lemony Lamb

With a name like China Moon, it was inevitable that we have something moon-shaped on the menu. This is it: a short-crust pastry crescent stuffed with a spicy mixture of minced lamb and fresh lemon zest. They are a distant cousin of the traditional Cantonese pork curry crescents, but the flavors fall somewhere between Mongolia and Morocco.

The good news for a home cook is that “moons, ” as we call them, freeze perfectly in their unbaked form. That gives plenty of leeway for a party,