While perusing the FatFree Vegan Kitchen blog, E’s Samosa Wraps caught my eye. I thought they might be nice for Jonathan to take for lunch; however, I thought pastry would be less messy to transport than wraps. Being scared of bubbling vats of oil, I went for the healthier option of baking the FatFree Vegan’s filling in some whole wheat pastry from Leah Leneman’s book “Easy Vegan Cooking”. The pastry was enough for 9 samosas with a small amount of filling left over. We didn’t have any tofu so I used a can of chickpeas instead and corn instead of peas. They were tasty but not very filling.