Baked Samosas (Indian Savory Turnovers)

The shell is a (preservative-free) store-bought tortilla, and the filling is Aval/Poha Upma (Indian pounded-rice with veggies). (For more details on the Upma, please see my recent post.) I used a flour-water paste to seal the folded tortillas, and baked the Samosas at 350 F for about 25 minutes. It's fairly easy to make Samosas like this, with ready-made tortillas and whatever dry leftovers you can find in the fridge.