Samosas are a great party food because they freeze beautifully. Prepare them as directed through step 3. Place the samosas on wax or parchment paper–lined baking sheets in a single layer and freeze until hard. Transfer to zip-close plastic freezer bags and freeze up to 2 months. To serve, thaw at room temperature for 15 minutes, then bake as directed.

Ingredients:

2 tablespoons canola oil
½ cup fi nely chopped onion
1 jalapeño pepper, seeded and fi nely chopped
2 garlic cloves, minced
1 teaspoon garam masala
¾ teaspoon Madras curry powder
¼ teaspoon turmeric
1 pound ground skinless chicken breast
¾ teaspoon salt
¼ cup chopped fresh cilantro
1 tablespoon lime juice
34 (3-inch) square wonton wrappers

Directions:

To make filling, heat oil in large nonstick skillet over medium-high heat. Add onion, jalapeño, and garlic; cook until onion begins to soften, about 4 minutes. Stir in garam masala, curry powder, and turmeric; cook 30 seconds. Add chicken and sprinkle with salt; cook, breaking up chicken with wooden spoon, until no longer pink, about 5 minutes. Remove skillet from heat; let cool 10 minutes. Stir in cilantro and lime juice.

Preheat oven to 425°F. Spray baking sheet with nonstick spray.

Place 6 wonton wrappers on work surface. Put scant 1 tablespoon of fi lling in center of each wrapper. Moisten edges of wrappers with water. Fold each wrapper over fi lling to form triangle. Press edges firmly to seal. Place samosas on prepared baking sheet. Repeat with remaining filling and wrappers, making a total of 34 samosas.

Lightly spray samosas with nonstick spray. Bake until crisp and golden, about 6 minutes per side.