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Samosa Pinwheels Recipe

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4.4 from 53 reviews

Samosa Pinwheels are a delightful twist on traditional samosas, using puff pastry to create easy-to-make, flaky, and flavorful snack pinwheels filled with a spiced potato and pea filling. These make for a perfect appetizer or party treat, combining the deliciousness of classic samosa spices with the convenience of puff pastry.

Ingredients

To Boil The Potatoes

  • 1 cup water
  • 3 large potatoes (Russet or Gold)

To Make Samosa Filling

  • 1 tablespoon avocado oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • Pinch asafetida
  • 4-5 cloves garlic
  • ½ inch ginger
  • 1-2 Thai green chilies
  • ¾ cup peas
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon chaat masala
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, finely chopped

Puff Pastry

  • 2 sheets puff pastry (1 pack, 17.3 oz, thawed)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons water

Instructions

  1. Boil Potatoes: Wash and peel the potatoes. Place them in a pot with 1 cup water and boil until tender. Drain and mash the potatoes smoothly using a fork or masher.
  2. Prepare Spice Mixture: Heat avocado oil in a pan over medium heat. Add cumin seeds, fennel seeds, and a pinch of asafetida. Sauté until the seeds start to crackle and become fragrant.
  3. Add Aromatics and Chilies: Finely chop or mince garlic, ginger, and Thai green chilies. Add them to the pan and sauté until aromatic and lightly golden.
  4. Cook Peas: Add peas to the pan and cook until they are tender.
  5. Add Spices: Stir in Kashmiri red chili powder, turmeric, coriander powder, garam masala, chaat masala, and salt. Mix well to combine all flavors.
  6. Combine Potatoes and Lime: Add the mashed potatoes into the pan with the cooked spices and peas. Mix well so the mixture is evenly combined. Stir in lime juice and finely chopped cilantro. Set aside to cool.
  7. Prepare Puff Pastry: Sprinkle the surface with all-purpose flour. Roll out the thawed puff pastry sheets lightly to smooth any creases.
  8. Fill and Roll: Spread the samosa potato filling evenly over one sheet of the puff pastry. Cover with the second sheet of puff pastry. Press edges gently to seal and prevent filling from spilling out.
  9. Cut Pinwheels: Using a sharp knife, cut the layered pastry into 1 to 1.5-inch wide strips. Then slice strips into pinwheel shapes.
  10. Bake: Preheat oven to 375°F (190°C). Place pinwheels on a lined baking tray, spacing them apart. Mix 2 tablespoons water with 3 tablespoons flour to make a wash, then brush it lightly on top of the pinwheels for a golden finish. Bake for 20-25 minutes or until the pastry is puffed, golden, and crisp.
  11. Serve: Remove from oven and let them cool slightly before serving warm. Enjoy as an appetizer or snack with chutney or your favorite dipping sauce.

Notes

  • Ensure potatoes are fully cooled before mixing with puff pastry to prevent sogginess.
  • Use fresh green chilies for authentic heat but adjust quantity to taste.
  • Thaw puff pastry sheets completely before rolling to avoid cracking.
  • Brush the top of the pinwheels with flour-water wash for a shiny, golden crust.
  • Samosa Pinwheels are best served fresh but can be reheated in the oven to retain crispness.

Find it online: https://justsosavory.com/samosa-pinwheels-recipe/