Potato & Peas Samosa Pinwheels (With Puff Pastry)
If you are looking for an easy indian fusion appetizer for your next party, these bite size samosa pinwheels come together in no time and are a crowd pleaser!
Ingredients
For The Samosa Filling
- 3 large potatoes ~500g, I use russet potatoes
- ½ cup peas fresh or frozen, if using fresh, blanch the peas
- 2 tablespoon ghee
- 1 tablespoon ginger chopped
- 3-4 indian green chillies (hot), finely chopped, adjust to taste
- 2 tablespoon cilantro leaves chopped
- 1.25 teaspoon salt adjust to taste
Spices
- 1 teaspoon cumin seeds
- ⅛ teaspoon ajwain seeds carrom seeds
- 2 teaspoon coriander seeds coarsely crushed in a mortar pestle
- ¼ teaspoon hing asafoetida
- ½ teaspoon red chilli powder (hot), adjust to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon amchur powder dry mango powder, adjust to taste (substitute with lemon juice)
- ½ teaspoon garam masala powder
For Making Puff Pastry Samosa Pinwheels
- 2 puff pastry sheets thawed overnight and kept cold
- water
- melted & cooled butter for brushing
Instructions
Make The Spicy Potato Filling
- Boil potatoes with a bit of salt added to water. This really flavors them. Peel the cold boiled potatoes and using your hands, crumble them into small pieces. Avoid using a masher, we do want some texture and not a pasty filling. Set aside.
- In a medium sized frying pan, add the ghee and heat it up on medium heat. Temper with cumin seeds, hing and coriander seeds. Add chopped ginger and green chillies. Fry for 10-15 seconds, taking care not to burn spices or aromatics. Take the pan off the stove if needed.
- Next, sprinkle red chilli powder and turmeric powder and fry for few seconds to do away the raw smell and taste. Then, add the potatoes and green peas to the pan. Add 1 tablespoon cilantro, sprinkle salt, garam masala powder and amchur powder.
- Reduce the heat to low. Using a spatula or cooking spoon, combine everything and cook for 3-5 minutes until the potatoes are warmed through and nicely combined with spices. Do not brown the filling, we want it soft and spreadable. You can add little more ghee if it looks dry. Switch off the stove.
- Add the cilantro. Mix, taste and adjust the salt if needed. Samosa filling is ready.
- Transfer to a bowl or let the filling completely cool down in the pan. You can make the filling a day ahead if you wish.
STUFF SAMOSA FILLING IN PUFF PASTRY
- Line a large baking sheet with parchment paper. Make sure you are working in a cold environment, else working with puff pastry gets quite difficult if it gets warm.
- Lightly flour your working surface and unroll one of the thawed puff pastry sheet (they usually come 2 in one pack). Keep the second pastry refrigerated while you work with first one.
- Using a rolling pin, gently roll to smooth out the folds of the pastry and slighly enlarge it while still keeping the rectangle shape intact.
- Spread half of the cooled samosa filling all over the rolled pastry leaving a ½ inch space from edges. Avoid overfilling. Using a spatula press down the peas into the potatoes else they will pop out when you cut the pinwheels.
- Starting from the longer edge, tightly roll the puff pastry into a log. At the seam, brush little water and seal the log.
- Using a sharp knife, cut the loose dough at both ends. Wrap the log in a cling film and refrigerate for 20-30 minutes.
- While the first log is chilling, repeat the process with the second puff pastry sheet and the remaining samosa filling.
SLICE AND BAKE
- Using a sharp knife, cut the chilled log about 1 to 1.5 inch thick pinwheels. When you cut the pinwheels, at first they look wonky. Shape them using your thumb and first finger into a roundish shape(see images in blog post).
- Place the pinwheels on the baking sheet 2 inches apart, they will spread.
- Chill in the refrigerator for 10-15 minutes before you bake or you can store them covered until ready to bake. The colder they hit the oven, the crisper they are.
- Meanwhile,preheat oven to 400 F (or the temperature indicated on your puff pastry package).
- Brush the pinwheels liberally with melted butter. Bake for 16-18 minutes in preheated oven until light golden brown. Rotate the sheet halfway through baking for even browning.Start checking after 16 minutes so that the bottoms do not get overly browned.
- Transfer using a spatula to a cooling rack. Serve warm with tamarind and green chutneys, chai.
Samosa Pinwheels In Air Fryer
- You could cook the samosa pinwheels in the air fryer if you wish. Place pinwheels in a single layer on the basket of air fryer. Layer them with space in between because they will spread as they puff. Air fry at 375F (190C) for 10-12 minutes, flipping halfway, until golden and crisp.Note - Air Frying isn't my favorite because since the basket is smaller in size than baking sheet plus you cannot overcrowd the basket, you will need to air fry in many batches. However, if you are making a small batch of pin wheels, it is fine to use air fryer.
Video
Notes
- Most packages come with two sheets of puff pastry, make sure to work with one sheet at a time keep the other one chilled.
- Always thaw the puff pastry before using. I find its best to pull it out of the freezer and leave in the refrigerator overnight.
- Add some finely chopped roasted cashews or golden raisins to the filling for a nutty, sweet bite.
- Garnish pinwheels with chopped cilantro, sev or mint leaves for a fresh look.
Tried this recipe?Let us know how it was!