Ingredients
Samosa Dough
1-1/2 cups flour
1 teaspoon dried thyme
1 teaspoon salt
1 tablespoon vegetable oil
5 tablespoons cold water
Pear Filling
1 (15-ounce) can Pacific Northwest Canned Pears, diced, in extra light syrup, drained, juice reserved
1 tablespoon water
1 tablespoon finely chopped pistachios
2 teaspoons brown sugar
½ pinch saffron
½ pinch coarsely ground cardamom
½ pinch coarsely ground star anise
¼ teaspoon cinnamon
¼ teaspoon garam masala
Red Wine Pear Reduction Sauce
1-½ cups dry red wine
1 cup sugar
½ cup reserved pear juice
1 teaspoon orange zest
¼ cup orange juice
1 teaspoon Kashmiri chili powder (2 teaspoons paprika can be substituted)
½ teaspoon ground cardamom
½ cinnamon stick
Method
Samosa Dough
Whisk together flour, thyme, and salt. Add oil to the flour mixture; mix with your hands. Slowly add water until a shaggy dough mixture is formed. Transfer to floured surface and knead dough 10 to 15 minutes, adding more water as necessary to get a smooth dough. Shape the dough mixture into a ball and coat with oil. Place dough in a bowl, cover with plastic wrap, and set aside.
Pear Filling
Add all ingredients to a small pan, stir, and simmer for 5 minutes. Set the pan in shallow dish to cool in the refrigerator for 30 minutes.
Red Wine Pear Reduction Sauce
Mix all ingredients in a small sauce pan with a wire whisk and bring to a boil. Boil on medium high until ingredients reduce to 1-½ cups. Chill in a shallow pan in the refrigerator while making samosas.
Assemble Pear Samosas
Divide the dough into 4 smooth balls, then roll into 4 circles. Cut each circle in half to make a total of 8 samosas. Use water to seal the edge and create a cone. Then spoon the cooled filling mixture into the cones. Do not overfill. Then seal the top edges with water.
Cool samosas for 15 minutes or freeze for later use, in a single layer, in a container, covered.
Fry Pear Samosas
Heat a pan with oil for deep frying, at least 1-½ inches deep, until medium-hot (325 to 350 degrees F), ensuring that the oil is not too hot. To test this, you can add a small ball of the dough into the pan and it should rise with tiny bubbles surrounding it.
Gently place Pear Samosas into the pan. Cook undisturbed for 2 to 3 minutes, until golden brown, before turning over. Let samosas cook for another 2 to 3 minutes until golden brown on the other side.
Serve 2 Pear Samosas for individual servings with 2 to 3 tablespoons Red Wine Pear Reduction Sauce per samosa.
Servings
Yield: 8 Samosas, 2 per servingIngredients
Samosa Dough
4-½ cups flour
1 tablespoon dried thyme
1 tablespoon salt
3 tablespoons vegetable oil
¾ cup cold water
Pear Filling
½ of 1 #10 can (4-½ cups) Pacific Northwest Canned Pears, diced, in extra light syrup, drained, juice reserved
3 tablespoons water
3 tablespoons finely chopped pistachios
2 tablespoons brown sugar
1 pinch saffron
1 pinch coarsely ground cardamom
1 pinch coarsely ground star anise
¾ teaspoon cinnamon
¾ teaspoon garam masala
Red Wine Pear Reduction Sauce
4-½ cups dry red wine
3 cups sugar
1-½ cups reserved pear juice
1 tablespoon orange zest
¾ cup orange juice
1 tablespoon Kashmiri chili powder (2 tablespoons paprika can be substituted)
1-½ teaspoons ground cardamom
1-½ cinnamon sticks
Method
Samosa Dough
Whisk together flour, thyme, and salt. Add oil to the flour mixture; mix with your hands. Slowly add water until a shaggy dough mixture is formed. Transfer to floured surface and knead dough 10 to 15 minutes, adding more water as necessary to get a smooth dough. Shape the dough mixture into a ball and coat with oil. Place dough in a bowl, cover with plastic wrap, and set aside.
Pear Filling
Add all ingredients to a small pan, stir, and simmer for 5 minutes. Set the pan in shallow dish to cool in the refrigerator for 30 minutes.
Red Wine Pear Reduction Sauce
Mix all ingredients in a small sauce pan with a wire whisk and bring to a boil. Boil on medium high until ingredients reduce to 1-½ cups. Chill in a shallow pan in the refrigerator while making samosas.
Assemble Pear Samosas
Divide the dough into 4 smooth balls, then roll into 4 circles. Cut each circle in half to make a total of 8 samosas. Use water to seal the edge and create a cone. Then spoon the cooled filling mixture into the cones. Do not overfill. Then seal the top edges with water.
Cool samosas for 15 minutes or freeze for later use, in a single layer, in a container, covered.
Fry Pear Samosas
Heat a pan with oil for deep frying, at least 1-½ inches deep, until medium-hot (325 to 350 degrees F), ensuring that the oil is not too hot. To test this, you can add a small ball of the dough into the pan and it should rise with tiny bubbles surrounding it.
Gently place Pear Samosas into the pan. Cook undisturbed for 2 to 3 minutes, until golden brown, before turning over. Let samosas cook for another 2 to 3 minutes until golden brown on the other side.
Serve 2 Pear Samosas for individual servings with 2 to 3 tablespoons Red Wine Pear Reduction Sauce per samosa.
