Pinwheel Samosa with Puff Pastry

Pinwheel Samosa with Puff Pastry – a twist on classic favourite! Samosas, those beloved Indian snacks, are the life of the party, disappearing within moments when guests gather. Especially in India, where impromptu visits from friends and family are commonplace, it’s essential to have a few quick and easy recipes up your sleeve. These Puff Pastry Pinwheel Samosas are a delightful twist on the classic favorite, boasting irresistible flakiness and a golden-brown hue, all coming together in a matter of minutes.

Have you ever found yourself surprised by unexpected guests? Well, if you’ve ever resided in India, you’re likely familiar with the tradition of loved ones dropping by unannounced. That’s where the magic of these pinwheel samosas lies. While traditional samosas are undeniably delicious, they do demand quite a bit of time and effort, from preparing the dough, rolling it out, stuffing it, and either deep-frying or baking. But fear not, for with some assistance from pantry staples, you can always be ready for those last-minute visits. These pinwheel samosas may seem intricate to make, but in reality, they are incredibly simple to assemble, exuding an elegant appearance and a delightful flavor.

The filling within these pinwheel samosas is nothing short of fantastic. It’s a breeze to prepare, combining green peas and potatoes with classic Indian spices to create a warm, satisfying stuffing that will leave you craving more.

These treats are perfect when served warm or at room temperature. What’s more, you can even prepare them in advance and pop them in the oven when your guests arrive. They are the epitome of make-ahead appetizers that will undoubtedly leave your guests impressed. In essence, it’s the recipe for stress-free home entertaining.

Ingredients for Pinwheel Samosa with Puff Pastry

Puff pastry. If you haven’t worked with store-bought puff pastry before you’re in for a treat. Not only is it incredibly easy to work with but it gives you bakery-worthy pastries without an ounce of hard work. Make sure you remember to pull the sheets out of the freezer 30-40 minutes before you want to assemble the puff pastry pinwheels otherwise the dough will break.

Also important is to not let it sit out at room temperature for very long, You want it to be defrosted but still cold. 

Potatoes: Samosa stuffing is a little spicy and is made with potatoes. So first boil the potatoes either in an instant pot or on the stove top.

Peas: You can use frozen or fresh peas. Defrost the frozen peans and boil the fresh peas.

Fresh Herbs and Dry Spices: Coriander and mint add flavour to the filling and spices like roasted cumin, Red chilli powder, fennel powder, chaat masala dal give the filling its savoury and spicy taste.

Pomegranate Powder : is what gives the samosa filling its signature tangy flavour that balances so well with the savoury, spicy flavours of the other stuffing ingredients.

Let’s make Pinwheel Samosa with Puff Pastry :

These instructions are kind of silly to explain since it’s so straightforward and easy to follow but let’s get started anyways. 

Defrost the puff pastry. Pull out the puffy pastry about 30 minutes before you want to start. Don’t let it sit out too long. Similar to pie crust and biscuits, for the pastry to expand correctly it needs to be cold. 

Make the filling : Heat oil in a pan. Add the cumin seeds and fennel seeds and let them crackle. Lower the heat and add the finely chopped ginger and green chillies and sauté till the raw aroma of ginger goes away. Add the chopped mint and coriander leaves and sauté for a minute. Add the cooked or defrosted peas and the dry spices to the pan. Make sure the spices are not burning, add 1 tbsp water to the pan if required. Now add the mashed potatoes and give a nice stir mixing all ingredients. Add 1 tbsp more of the finely chopped coriander leaves. Keep aside to cool completely.

Roll. Tightly roll the puff pastry up jelly-roll style. Gently pinch the edges to seal. To make them easier to cut, I like to pop them in the freezer for about five minutes. Cut into 1/2-inch slices. 

Bake. Line the pinwheels up on a parchment-lined baking sheet cut side down and up. Pop into the oven. Bake until golden brown and crisp! 

Helpful Tips and Tricks to make the best Pinwheel Samosa with Puff pastry

1. Prepare Your Baking Surface: Always line your baking sheet with parchment paper or use a silicone baking mat. This is to prevent the filling from sticking to the pan during baking.
2. Thaw Puff Pastry Sheets Properly: Be patient and allow your frozen puff pastry sheets to fully thaw. This prevents unsightly cracks in the pastry.
3. Chill the Filling: Ensure your samosa filling is sufficiently cold before spreading it onto the puff pastry sheet. Hot filling can melt the pastry, leading to a messy outcome.
4. Work Swiftly: Have your filling ready and cooled before you start rolling out the puff pastry. Working quickly is key to preserving the flaky layers. If the dough warms up, simply place it back in the fridge to chill.
5. Use a Sharp Knife: Opt for a sharp knife when cutting the pastry. A dull knife can drag the pastry and result in less-than-perfect pinwheels.
6. Adequate Spacing: When baking, leave a generous amount of space between each pinwheel. This ensures proper air circulation, promoting even cooking and achieving that beautiful golden brown color.
7. Make-Ahead Option: While these pinwheels are at their best when freshly made. You can store them in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven (180˚C) for 5-7 minutes. Or until heated through, for a delicious snack that’s nearly as good as fresh.

How to Serve Pinwheel Samosa ??

Serve these delicious pinwheel samosas hot or warm or at room temperature with coriander chutney or Tamarind Chutney, or with a zesty tomato sauce. The combo of Indian Masala chai and samosas is absolutely irresistible.

If you tried this Puff Pastry Pinwheel Samosas or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

.

Pinwheel Samosa with Puff Pastry

Serves: 40 pieces Prep Time: 25 Minutes Cooking Time: 15M 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

• 500 grams potatoes, boiled
• ½  cup frozen peas, thawed and lightly mashed 
• 1 tbsp ginger, finely chopped 
• 2-3 green chillies, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tbsp mint leaves, chopped 
• 1 tbsp oil

Spices for the filling

• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp red chilli powder
• ½ tsp chaat masala
• ¼ tsp fennel powder
• ½ tsp roasted cumin powder
• ¼ tsp pomegranate powder, or mango powder
• 1 tbsp coriander leaves, chopped 

For Pinwheel

•  2 sheets of puff pastry, frozen or fresh 
• luke warm water to seal 
• some flour for dusting 

method

1. Steam or boil the potatoes and peas (if using fresh) till are cooked completely. Drain them of any extra water in a colander or sieve. Let them cool a bit. 
2. Peel and mash the potatoes and keep them aside. 
3. Heat oil in a pan. add the cumin and fennel seeds and crackle them. Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away. Add the finely chopped coriander and mint leaves, sauté for a minute.
4. Add the steamed or thawed green peas, red chili powder, roasted cumin powder, chaat masala, fennel powder, pomegranate powder or dry mango powder and salt. Stir and sauté on a low heat for 1 to 2 minutes.
5. Add the mashed potato. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring. Set the potato filling aside to cool at room temperature.

Prepare the pinwheels

1. Thaw 2 sheets of store-bought puff  pastry in the refrigerator for 3-4 hours.
2. Dust the surface with little flour and place the pastry sheet.
3. With a rolling pin, spread the sheet. 
4. Now place half the stuffing on the pastry sheet and using the back of a spoon or an off-set spatula, spread the samosa filling evenly in a thin layer all over the pastry sheet, leaving ¼ inch from the sides.
5. Now roll it up from one end to other end like a log, starting from the longer side. Use smaller flips so it rolls up into a tight log. Trim the ends so that they are even, and cover with plastic wrap. Refrigerate for at least 20 minutes. Repeat with the second sheet of puff pastry.
6. Remove the logs and cut the roll into 1" discs and press it slightly with finger. Lay slices on a lined baking sheet spiral-side up. Bake at 200º C for about 10-12 minutes or until flaky and golden brown. Serve warm or at room temperature with green chutney or tomato ketchup.

 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!