Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
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For 4 people, you will need:
- 4 Pears
- ½ lemon
- 30 g Clarified butter
- 100 g walnut kernels
- 2 tablespoons caster sugar
- 6 sheet of brik pastrys
- Real custard sauce (crème anglaise)
- a little oil
- 2 tablespoons caster sugar
Nutritional information:
Whole recipe
Calories
1743
87%
Proteins
22g
9%
Carbohydrates
218g
21%
Fats
87g
13%
Per 100 g
Calories
168
8%
Proteins
2g
1%
Carbohydrates
21g
2%
Fats
8g
1%
Per person
Calories
435
22%
Proteins
5g
2%
Carbohydrates
54g
5%
Fats
21g
3%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 1 min.
Cooking : 20 min.
Start to finish : 1 hour 21 min.
Cooking : 20 min.
Start to finish : 1 hour 21 min.
Preservation : To eat right now.
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Step by step recipe:
Peel 4 Pears, cut into 4 and discard the core of each quarter. |  |
Cut each quarter into small pieces and sprinkle with juice of ½ lemon. |  |
In a frying pan on high heat fire, melt 30 g Clarified butter, then add pears. Cook until they are browned, then add 2 tablespoons caster sugar. Cook a few more minutes, stirring from time to time, until they caramelise. Set aside. |  |
Finely chop 100 g walnut kernels. |  |
In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar. |  |
Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside. |  |
Prepare samosas: Take a half a brik (or filo)sheet and fold in half to make a long strip. |  |
Place a tablespoon of pears + walnuts at one end of the strip. |  |
Fold the pastry over the mixture at an angle. |  |
Then fold over again to form a small triangle. |  |
You should be left with a "flap" at the end. |  |
Wet this end with a brush dipped in a little water or egg-white. |  |
And stick onto the triangle to seal it and finish the samosa. Do the same with all the 6 sheet of brik pastrys. |  |
The whole of this operation is a bit difficult to show, but you can also see how it's done in this short video. | |
Just before serving heat some oil in a frying pan, and fry the samosas until golden brown... |  |
... all over. Note: you can also cook samosas in a deep-fat fryer. |  |
Serve on a plate, about 3 samosas per guest, with any left over pear and walnut filling, and surrounded with custard sauce (crème anglaise) for example. |  |
Remarks:
It is not very obvious from the photographs, but the walnuts should be chopped quite finely as small pieces are easier to fold up in the pastry sheet.Source:
Home madeLast modified on: October 13th 2010
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