Baking

Pear Samosas with Ginger Sauce

cook 20 mins
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Ingredients
  • 2 ripe but firm pears, peeled, cored and diced
  • 50 g (2 oz) walnuts, roughly chopped
  • 50 g (2 oz) soft dark brown sugar
  • 1 teaspoon ground ginger
  • 15 g (1/2 oz) piece of stem ginger in syrup, cut into matchsticks
  • 4 sheets of filo pastry, about 30 x 40 cm (12 x 16 inches)
  • 25 g (1 oz) unsalted butter, melted
  • 50 g (2 oz) unsalted butter
  • 50 ml (2 fl oz) double cream
  • 25 g (1 oz) soft dark brown sugar
  • 1/2 teaspoon ground ginger
  • 15 g (1/2 oz) piece of stem ginger in syrup, cut into matchsticks
  • 2 tablespoons stem ginger syrup (taken from the jar)
  • 2 tablespoons stem ginger syrup (taken from the jar)
Directions
  • To make the ginger sauce, place all the ingredients in a small saucepan and heat gently, stirring occasionally, until the mixture is smooth. Set aside.
  • Meanwhile, line a large baking sheet with nonstick baking paper. Place the pears, walnuts, brown sugar, ground ginger and stem ginger in a bowl and mix to combine.
  • Lay the filo sheets on a clean surface and brush each with a little melted butter. Divide the pear mixture between the sheets, then fold up into triangles to resemble samosas.
  • Place on the prepared baking sheet, brush with any remaining butter and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes until golden and crisp. Serve warm with the ginger sauce.
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