Makes 10-12 samosas
Samosas are a popular snack food in India and throughout South Asia and contain fillings of anything from potatoes to spinach to lamb. While they are traditionally fried, our lighter version is made with filo dough and baked in the oven. They can be made a day in advance and even frozen, unbaked, for up to a month.
- 1 package frozen filo dough, defrosted
- 1 package Jackfruit Company Curry Jackfruit
- ½ cup diced carrots, cooked
- ½ cup green peas, cooked
- 1 teaspoon cornstarch
- 1 tablespoon water
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Remove filo dough from packaging and cut lengthwise into 3” strips. Stack the all the strips and wrap in a damp towel to keep filo from drying out.
- In a medium bowl, mix Curry Jackfruit, peas and carrots.
- In a small bowl, mix the cornstarch and water together.
- Take 3 strips of filo and stack them together on a cutting board, so that strips are facing you horizontally.
- Place 2 tablespoons of jackfruit mix on the bottom left corner of the filo strips.
- Lift the bottom left corner of the filo, along with the jackfruit filling, and fold so that the corner touches the top edge of the filo strip.
- Now continue folding along the seam, forming a triangle, leaving a little filo at the end.
- Dip your fingers in the cornstarch water slurry and moisten the remaining strip of filo and fold over to seal the samosa.
- Place the samosas on the prepared baking sheet, and repeat steps 6-10 until no more filling remains.
- Bake the samosas for 30-45 minutes until lightly golden brown.
- Remove from oven, let rest for 5 minutes, and enjoy. Serve with mango chutney.