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.
327 K 4.8/5 (6 reviews)
1 hour 25 min.
Easy
4 people
9 IngredientsLast modified on: October 13th 2010
For 4 people, you will need:
- 1
4 Pears - 2
½ lemon - 3
30 g clarified butter - 4
100 g walnut kernels - 5
2 tablespoons caster sugar - 6
6 sheets of brick pastry - 7
real custard sauce (crème anglaise) - 8
a little oil - 9 2 tablespoons caster sugar
- Total weight: 1,035 grams
Change measures:
Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 20 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Peel 4 Pears, cut into 4 and discard the core of each quarter.
Stage 2 - 5 min.
Cut each quarter into small pieces and sprinkle with juice of ½ lemon.
Stage 3 - 10 min.
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.
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.
Finely chop 100 g walnut kernels.
Stage 5 - 1 min.
In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar.
Stage 6 - 5 min.
Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside.
Stage 7 - 1 min.
Prepare samosas:
Take a half a brik (or filo)sheet and fold in half to make a long strip.
Take a half a brik (or filo)sheet and fold in half to make a long strip.
Stage 8 - 1 min.
Place a tablespoon of pears + walnuts at one end of the strip.
Stage 9 - 1 min.
Fold the pastry over the mixture at an angle.
Stage 10 - 2 min.
Then fold over again to form a small triangle.
Stage 11
You should be left with a "flap" at the end.
Stage 12 - 1 min.
Wet this end with a brush dipped in a little water or egg-white.
Stage 13 - 30 min.
And stick onto the triangle to seal it and finish the samosa.
Do the same with all the 6 sheets of brick pastry.
Do the same with all the 6 sheets of brick 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.
Just before serving heat some oil in a frying pan, and fry the samosas until golden brown...
Stage 16 - 5 min.
... all over.
Note: you can also cook samosas in a deep-fat fryer.
Note: you can also cook samosas in a deep-fat fryer.
Stage 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.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 220 RDI=20 % | 130 RDI=20 % | 2,090 RDI=100 % | 8,730 RDI: 100 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per person | 5 RDI=2 % | 50 RDI=5 % | 30 RDI=5 % | 520 RDI=30 % | 2,180 RDI: 30 % |
How much will it cost?
- For 4 people : 4.05 €
- Per person : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Walnut kernels
Like these other recipes: Tomato and cream cheese terrine, Raw beetroot salad, Granola, Chocolate thins with toasted nuts, Chocolate mendiants, ... See them all 18
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Roscoff salad, Apple charlotte with toasted brioche, Sautéed pears with custard and orange syrup , White asparagus salad, ... See them all 33
Sheet of brick pastry
Like these other recipes: Algerian brik rolls, Crispy spinach rolls, Chicken and mushroom brik rolls, Spinach brik parcels, Crispy potato and mushroom brik rolls, ... See them all 12
Pears
Like these other recipes: Caramelized pear custard tart, Pear compote , Pear, grapefruit and pistachio tart, Pear sorbet, Sautéed pears with custard and orange syrup , ... See them all 20
Other recipes you may also like
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019149 K 4 3 hours 60 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012323 K5 3 hours 9 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011264 K3.9 50 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018306 K4.3 2 min.
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.March 17th 201959 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.