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Samosa Pinwheels (Veg)

A quick at home way to make a samosa with some frozen puff pastry sheets and a classic potato pea filling.
Prep Time5 minutes
Cook Time45 minutes
Cooling Time15 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Fusion, pakistani
Keyword: sugar free, Vegetarian
Servings: 20 small pinwheels

Ingredients

  • 4-5 medium white, red or yukon gold potatoes
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1.5 tsp crushed coriander seeds
  • 1 green chilli, diced
  • 1 tsp minced ginger
  • 1/2 cup frozen peas
  • 1 tsp cumin powder
  • 1 tsp amchoor powder (dried mango)
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • salt, to taste
  • 1 pkg frozen pre-rolled puff pastry sheet (450g - 2 puff pastry sheets)
  • 1 egg, beaten for egg wash

Instructions

Prepare the Potato Filling

  • Wash and roughly chop the potatoes (peeling them is optional).
  • Add the potatoes to a large saucepan and fill with enough water to cover the potatoes. Add a teaspoon of salt and bring to a boil. Simmer until the potatoes are easily pierced with a fork. About 15 minutes. Drain and set aside.
  • In a large saucepan or wok, heat the oil and add 1 tsp cumin seeds and 1.5 tsp coriander seeds. Cook for a minute till fragrant and sizzling. Add green chillies and minced ginger. Stir to combine.
  • Add the boiled potatoes and stir well, using the back of the spoon to mash the potatoes as you stir. Depending on how you like your potatoes, you can leave them a bit chunky or mash them till smooth.
  • Add the frozen peas and remaining spices. Stir to combine and cook for about 5 minutes, stirring often. Taste and adjust for salt and spice level of your liking. Take off the heat and allow the mixture to cool while you defrost your puff pastry sheet.

Make the Pinwheels

  • Unroll a defrosted puff pastry sheet onto a clean counter. Spread half the cooled potato mixture in a thin layer.
  • Roll the puff pastry into a log shape. Wrap in plastic wrap and freeze for 15 mins (or refrigerate for at least 30 mins) till the log becomes more firm. Repeat for second pastry sheet in the package.
  • Preheat the oven to 400F (204C).
  • Remove from the freezer back to the counter and slice using a sharp knife into spirals about 1 inch (2 cm) thick. You should be able to get about 10 pinwheels out of one log.
  • Place on a baking sheet lined with a silicone baking mat or parchment paper, leaving enough room for them to expand.
  • Brush with egg wash and bake for 20 - 25 mins. The tops should start to turn golden brown. If not, you can broil them in the last minute of baking.
  • Remove from oven and allow to cool 5 minutes before transferring to a plate for serving. Serve warm with chutney of choice (see below for some of my faves).