Step by step recipe:
- 15 min.Peel 4 Pears, cut into 4 and discard the core of each quarter.
- 5 min.Cut each quarter into small pieces and sprinkle with juice of ½ lemon.
- 10 min.
- 3 min.Finely chop 100 g walnut kernels.
- 1 min.In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar.
- 5 min.Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside.
- 1 min.Prepare samosas:
Take a half a brik (or filo)sheet and fold in half to make a long strip.
- 1 min.Place a tablespoon of pears + walnuts at one end of the strip.
- 1 min.Fold the pastry over the mixture at an angle.
- 2 min.Then fold over again to form a small triangle.
- You should be left with a "flap" at the end.
- 1 min.Wet this end with a brush dipped in a little water or egg-white.
- 30 min.And stick onto the triangle to seal it and finish the samosa.
Do the same with all the 6 sheets of brik pastry.
- The whole of this operation is a bit difficult to show, but you can also see how it's done in this short video.
- 1 min.Just before serving heat some oil in a frying pan, and fry the samosas until golden brown...
- 5 min.... 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.
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