Puff Pastry Samosa Pinwheels

5 from 4 votes

Puff Pastry Samosa Pinwheels

Savory potato filling, meticulously wrapped in pastry sheets and baked to the crispy golden perfection! Yes, these are the magical pinwheels, an exciting twist to our very own beloved Samosa! These delicious Puff Pastry Samosa Pinwheels can be a great addition to your next office potluck, game party, and festival celebration.

Prep: 15

Cook: 20

Total: 35

Course: Appetizer

Cuisine: American

Servings: PINWHEELS

Calories: 80kcal

Author: Ruchi

Ingredients

PREPARE THE FILLING

2 tablespoons Oil
2 large Boiled Potatoes peeled and mashed
½ cup Peas boiled and coarsely mashed
1 teaspoon Cumin powder
1 teaspoon Paprika (or red chili powder)
1¼ teaspoons Amchur Powder (Mango Powder) (optional)
1¼ teaspoons Coriander powder (sukha dhaniya)
½ teaspoon Haldi (Turmeric powder)
1 teaspoon Garam Masala Powder
½ teaspoon Dried mint leaves (crushed)
½ teaspoon Fennel seeds (Sanuf) (coarsely crushed)
- - Salt to Taste
- - Cilantro leaves

OTHER INGREDIENTS

2 sheets Puff Pastry
3/4 cup Low Fat Shredded cheese (low fat)
- - Butter to brush the pinwheels

US Customary - Metric

Instructions

THAW THE SHEETS

Thaw the puff pastry sheets in the fridge for 3 to 4 hours, or follow the instructions on the box.

PREPARE THE FILLING

Heat oil in a heavy-bottomed pan. Add mashed potatoes, boiled peas, and spices to the pan.
Mix until all the ingredients are well blended. Take the potato filling off the heat and set it aside to cool completely.

ASSEMBLE PINWHEELS

Once the sheets are thawed, roll out the puff pastry sheets onto a dusted surface.
Top the puff pastry sheets with the cooled samosa filling.
Spread the filling evenly and then top this filling with shredded cheese in a single layer.
Roll up each sheet from the long side until you reach the other side. Secure the ends.
Apply a little water at the edges and seal the ends. The rolled puff pastry will look like logs. Wrap each log with plastic wrap and chill the sheets for 30 minutes to an hour.
Preheat the oven to 400°F. Grease/spray a baking sheet with oil and set it aside. Once the rest time in the fridge is over, slice the dough logs into even pieces when ready to bake and transfer them to the prepared greased baking sheet.
Leave enough room between each piece so that they can spread. You should get around 40-50 samosa pinwheels. Bake the pinwheels for about 12 minutes or until golden.
When done, remove from the oven; some pinwheels may stick to the tray because of the melted cheese. No worries, run a butter knife under the pinwheels, and you are good to go.
Serve the beautifully baked samosa pinwheels with the chutney of your choice!

Notes

Frequently Asked Questions

Can I freeze the Puff Pastry Samosa Pinwheels?

Sure, you can! If you’d like to freeze these pinwheels, arrange them unbaked on a baking sheet and place them in the freezer till frozen through. Place them in a freezer bag or an airtight container, and the pinwheels will keep for up to 2-3 months.

When ready to eat, just pop these on a baking sheet and bake straight from frozen in a preheated oven at 400° F for 10- 12 minutes, or until golden.

Brush with Eggwash

Egg wash provides some color and structure to these pinwheels. For eggwash -

Beat one egg in a bowl thoroughly with a fork.
Add two tablespoons of water and combine well.
Then brush it over your puff pastry pinwheels and let the magic unfold.

Can I make these pinwheels in advance?

Yes, this recipe is a great make-ahead appetizer, and you can conveniently prepare them and store them to be used later. However, you should bake them only when you need to serve them.

Prepare the logs, wrap them and store them in the fridge. Spread the stuffing onto the dough and roll the dough into logs. Seal the ends.

Now, you can wrap these logs with a plastic cling sheet and refrigerate them.

How can I serve Samosa pinwheels?

You can serve these pinwheels along with any chutney, sauce, or dip of your choice.

Nutrition