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.
329 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 : £3.40
- Per person : £0.85
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: Beetroot and black radish salad, Baked Camembert with Walnuts, Walnut paste, Moist cereal bars, Raw beetroot salad, ... See them all 19
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Hasselback or "Swedish-style" potatoes, Confit of quinces in Macvin, Caramelized brioche with pear and kiwi, Bistro-style beetroot salad, Sweet pancake rolls from Brittany, ... See them all 33
Sheet of brick pastry
Like these other recipes: Crispy spinach rolls, Crispy cheese parcels, Chicken and mushroom brik rolls, Warm apple feuillantines, Crispy smoked salmon and herb rolls, ... See them all 12
Pears
Like these other recipes: Sautéed pears with custard and orange syrup , 4 pears salad with vanilla, Pear tart with almond cream, Creamy plum and pear clafoutis, Pear, grapefruit and pistachio tart, ... See them all 20
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024281 K4.5 1 hour 25 min.
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...October 13th 2010252 K4.9 25 min.
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.February 21th 2011245 K3.8 1 hour 25 min.
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.December 24th 2018140 K4.3 2 hours 50 min.
Toasted-flour biscuits
This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...September 11th 201858 K4.5 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.