Pears and caramelised walnut samosas
For 4 people, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 20 min.
Start to finish : 1 hour 21 min.
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How much will it cost?
Per person : 0.99 €
Note : These prices are only approximate. Read more...
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.
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.
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.
Last modified on: October 13th 2010