Step by step recipe

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Stage 1 - 15 min.

Peel 4 Pears, cut into 4 and discard the core of each quarter.

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Stage 2 - 5 min.

Cut each quarter into small pieces and sprinkle with juice of ½ lemon.

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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.

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Stage 4 - 3 min.

Finely chop 100 g walnut kernels.

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Stage 5 - 1 min.

In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar.

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Stage 6 - 5 min.

Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside.

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Stage 7 - 1 min.

Prepare samosas:

Take a half a brik (or filo)sheet and fold in half to make a long strip.

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Stage 8 - 1 min.

Place a tablespoon of pears + walnuts at one end of the strip.

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Stage 9 - 1 min.

Fold the pastry over the mixture at an angle.

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Stage 10 - 2 min.

Then fold over again to form a small triangle.

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Stage 11

You should be left with a "flap" at the end.

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Stage 12 - 1 min.

Wet this end with a brush dipped in a little water or egg-white.

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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 brik pastry.

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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.

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Stage 15 - 1 min.

Just before serving heat some oil in a frying pan, and fry the samosas until golden brown...

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Stage 16 - 5 min.

... all over.

Note: you can also cook samosas in a deep-fat fryer.

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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

Nutritional information

How much will it cost?

• For 4 people : 4.04 €
• Per person : 1.01 €

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