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.
344 K 4.8/5 (6 reviews)
1 hour 25 min.
Easy
4.05 €
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
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: Walnut paste, Chocolate thins with toasted nuts, Valay-Brest, Moist cereal bars, Granola, ... See them all 20
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Warm autumn salad, Veal Chop With Assortment of Vegetables, Warm apple feuillantines, Bistro-style beetroot salad, ... See them all 33
Sheet of brick pastry
Like these other recipes: Algerian brik rolls, Quick Strawberry Millefeuille, Crispy spinach rolls, Chicken and mushroom brik rolls, Warm apple feuillantines, ... See them all 12
Pears
Like these other recipes: Pear and chocolate Paris puddings, Creamy plum and pear clafoutis, Pear compote , Sautéed pears with custard and orange syrup , Pears in red wine with blackcurrant , ... See them all 20
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.10 M 364.7 5 hours 6 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed. May 22th 2016362 K4 1 hour 6 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023816 K 143.5 1 hour 20 min.
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold. May 31th 2012281 K4.1 35 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013564 K 13.7 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.