Rhubard & Strawberry Samosa with Vanilla Mascarpone Cream

https://www.amazingaccrington.co.uk/accrington-food-drink-festival-2026/

Golden, crispy pastry filled with sweet strawberries, tart rhubarb and warm cardamom, served with a silky vanilla mascarpone quenelle, crushed pistachios and a glossy fruit syrup.

A simple dessert that looks restaurant-worthy but is surprisingly easy to make at home.

Serves 4

Prep Time

30 minutes

Cook Time

15 minutes

Ingredients

For the Filling

• 250g rhubarb, diced

• 200g strawberries, diced

• 60g caster sugar

• 1 tsp ground cardamom

• 1 tbsp lemon juice

• 1 tsp cornflour

For the Samosas

• 8 sheets filo pastry

• 80g melted butter

• Icing sugar for dusting

For the Vanilla Mascarpone Quenelle

• 250g mascarpone

• 150ml double cream

• 2 tbsp icing sugar

• 1 tsp vanilla bean paste

To Finish

• 50g pistachios, roughly crushed

• Edible rose petals

• Strawberry and rhubarb syrup (from the filling juices)

• Extra icing sugar

Method

1. Make the Filling

Place the rhubarb, strawberries, sugar, cardamom and lemon juice into a saucepan.

Cook gently for 8–10 minutes until softened but still holding some shape.

Mix the cornflour with a splash of water and stir through.

Cook for a further minute until thickened.

Allow to cool completely.

Reserve any syrup released during cooking.

2. Build the Samosas

Lay a filo sheet on the work surface and brush lightly with melted butter.

Fold lengthways into a long strip.

Place a spoonful of filling at one end.

Fold repeatedly into a triangle shape until sealed.

Repeat with remaining pastry.

Brush the outside generously with butter.

3. Deep Fry the Samosas

Heat vegetable oil to 170°C in a deep fryer or heavy-based pan.

Carefully lower the samosas into the oil and fry for 3–4 minutes, turning occasionally, until crisp, golden and evenly coloured.

Remove using a slotted spoon and drain on kitchen paper.

While still warm, lightly dust with icing sugar.

For extra shine and flavour, brush lightly with the reserved strawberry and rhubarb syrup before serving.

4. Make the Vanilla Mascarpone

Whisk the mascarpone, cream, icing sugar and vanilla together until smooth and thick enough to hold shape.

Chill for 20 minutes.

Using two warm spoons, shape into elegant quenelles.

To Plate

Place two golden samosas onto a black plate.

Add a vanilla mascarpone quenelle alongside.

Spoon over the reserved strawberry and rhubarb syrup.

Scatter crushed pistachios around the plate.

Finish with edible rose petals and a light dusting of icing sugar.

Serve immediately.

Punk Chef Tip

The contrast is what makes this dessert special.

The crisp pastry, warm cardamom filling, tangy rhubarb, sweet strawberries and cool vanilla mascarpone create a balance of texture and flavour that feels far more luxurious than the effort required.

Deaf. Proud. Unapologetic.