Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

Pears and caramelised walnut samosas

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.

259,9584.8/5

Grade this recipe

Last modified on: October 13th 2010

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 1 min.20 min.1 hour 21 min.
Preservation:
To eat right now.
At what time?
Work this out...

Step by step recipe

Stage 1
15 min.
Pears and caramelised walnut samosas  : Photo of step #1 Peel 4 Pears, cut into 4 and discard the core of each quarter.
Stage 2
5 min.
Pears and caramelised walnut samosas  : Photo of step #2 Cut each quarter into small pieces and sprinkle with juice of ½ lemon.
Stage 3
10 min.
Pears and caramelised walnut samosas  : Photo of step #3 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.
Stage 4
3 min.
Pears and caramelised walnut samosas  : Photo of step #4 Finely chop 100 g walnut kernels.
Stage 5
1 min.
Pears and caramelised walnut samosas  : Photo of step #5 In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar.
Stage 6
5 min.
Pears and caramelised walnut samosas  : Photo of step #6 Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside.
Stage 7
1 min.
Pears and caramelised walnut samosas  : Photo of step #7 Prepare samosas:

Take a half a brik (or filo)sheet and fold in half to make a long strip.
Stage 8
1 min.
Pears and caramelised walnut samosas  : Photo of step #8 Place a tablespoon of pears + walnuts at one end of the strip.
Stage 9
1 min.
Pears and caramelised walnut samosas  : Photo of step #9 Fold the pastry over the mixture at an angle.
Stage 10
2 min.
Pears and caramelised walnut samosas  : Photo of step #10 Then fold over again to form a small triangle.
Stage 11
Pears and caramelised walnut samosas  : Photo of step #11 You should be left with a "flap" at the end.
Stage 12
1 min.
Pears and caramelised walnut samosas  : Photo of step #12 Wet this end with a brush dipped in a little water or egg-white.
Stage 13
30 min.
Pears and caramelised walnut samosas  : Photo of step #13 And stick onto the triangle to seal it and finish the samosa.

Do the same with all the 6 sheets of brik pastry.
Stage 14
The whole of this operation is a bit difficult to show, but you can also see how it's done in this short video.
Stage 15
1 min.
Pears and caramelised walnut samosas  : Photo of step #15 Just before serving heat some oil in a frying pan, and fry the samosas until golden brown...
Stage 16
5 min.
Pears and caramelised walnut samosas  : Photo of step #16 ... all over.

Note: you can also cook samosas in a deep-fat fryer.
Stage 17
Pears and caramelised walnut samosas  : Photo of step #17 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made

More recipes?

This recipe use (among others)
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Apple Strudel, Walnut short bread, Valay-Brest, Tomato and cream cheese terrine, Raw beetroot mousse with walnuts, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: European glass, Flambéd bananas , Breton leek and mushroom tart, Tarte Jurassienne, Rolled chestnut and apple brioche, ... All
Sheet of brik pastrySheet of brik pastry: You can check-out other recipes which use it, like for example: Crispy potato and mushroom brik rolls, Algerian brik rolls, Crispy cheese parcels, Quick Strawberry Millefeuille, Crispy spinach rolls, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pear and lime meringue pie, Apple and pear tart, Creamy plum and pear clafoutis, Pears in red wine with blackcurrant , Pear, grapefruit and pistachio tart, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page