Pears and caramelised walnut samosas

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
1 hour 1 min.	20 min.	1 hour 25 min.

Step by step recipe

1	Peel 4 Pears, cut into 4 and discard the core of each quarter.
2	Cut each quarter into small pieces and sprinkle with juice of ½ lemon.
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.
4	Finely chop 100 g walnut kernels.
5	In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar.
6	Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside.
7	Prepare samosas: Take a half a brik (or filo)sheet and fold in half to make a long strip.
8	Place a tablespoon of pears + walnuts at one end of the strip.
9	Fold the pastry over the mixture at an angle.
10	Then fold over again to form a small triangle.
11	You should be left with a "flap" at the end.
12	Wet this end with a brush dipped in a little water or egg-white.
13	And stick onto the triangle to seal it and finish the samosa. Do the same with all the 6 sheets of brick pastry.
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.
15	Just before serving heat some oil in a frying pan, and fry the samosas until golden brown...
16	... all over. Note: you can also cook samosas in a deep-fat fryer.
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.

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