Samosa Pinwheels
Puff Pastry Samosa Pinwheels are a perfect vegan pinwheels recipe made with samosa filling and store-bought puff pastry sheet!
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Servings: 25 Pinwheels
Calories: 157kcal
Ingredients
To Boil The Potatoes
- 1 Cup Water
- 3 Large Potatoes Use 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 Thawed Puff Pastry (17.3oz)
- 3 Tablespoon All Purpose Flour
- 2 Tablespoon Water
Instructions
Prep the Ingredients
- Start with boiling the potatoes. Let the cooked potatoes cool. Peel and dice them.
- Soak the frozen peas in hot water for 10 minutes and drain the water before adding the peas to the samosa filling.
- Add 4 small cloves of garlic, half inch ginger, and 1-2 Thai green chilies in a mortar pastel, and pound until minced.
Make The Samosa Filling
- Add avocado oil to a 10-inch frying pan. Keep the flame on medium. Once the oil is hot, add cumin seeds, fennel seeds, and asafetida. Wait for the cumin and fennel seeds to splutter.
- Next, add the freshly minced garlic, ginger, and green chilies. Saute for 30 seconds. Don't let it brown.
- Now add the boiled cubed potatoes and peas. Add red chili powder, turmeric, coriander powder, garam masala, salt, and chaat masala. Mix it well.
- Mash the potatoes and peas, with a potato masher. And then using a wooden spoon mix it all. Make sure there are no chunks of potatoes.
- Once done, squeeze the juice of half the lime and add freshly finely chopped cilantro. Mix it well. And let it cool to room temperature.
Make the Samosa Pinwheels
- Make sure the puff pastry is cold when you are working with it.
- Dust the surface with all-purpose flour. Place the thawed puff pastry sheet and gently open it. Discard the butter paper. This way the thawed puff pastry wouldn't stick to the surface.
- Make a slurry of 2 tablespoons of all-purpose flour with 4 tablespoons of water. Apply this slurry at the end of the puff pastry where you will finish rolling the puff pastry after adding the filling.
- Transfer half of the prepared samosa filling, onto the puff pastry sheet. Spread it in a thin layer over the puff pastry sheet using your hands.
- Now roll the puff pastry sheet into a log. Make sure to seal the end where you finish rolling properly.
- Place the prepared log in the freezer, and let it chill while you work on the second puff pastry sheet.
- Place both the prepared samosa puff pastry logs in the freezer for about 30 minutes. Meanwhile preheat the oven at 400F.
- Take them out of the freezer. Cut the pinwheels about ½ inch thick using a serrated knife. Discard the ends of the puff pastry as they won't have any filling in them.
- Repeat the same with the second puff pastry roll.
- This recipe should yield you 25 samosa pinwheels.
- Layer a baking sheet with parchment paper. My baking sheet is quite big, so I could bake them all at once. But you can bake these in 2 batches. If you are going to bake the samosa pinwheels in batches, make sure to keep the second batch in the freezer, while you bake the 1st batch.
- Bake them at 400F for about 20 minutes or until golden brown and crispy. Serve them with cilantro mint chutney and masala chai.
Notes
Thaw the puff pastry overnight in the refrigerator, or leave it outside at room temperature for 30-40 minutes.
Puff pastry sheets bake well when it is cold, so work fast. I like to chill the puff pastry roll after adding the filling, so I can cut the pinwheels uniformly, and they bake perfectly.
You can skip garlic in the recipe if you don't wish to add in the samosa filling.
If you are waiting for your friends/ guests to arrive, cut the pinwheels and keep them refrigerated. Once you anticipate their arrival, bake them at 400F for 20 minutes or until golden brown and crispy.
Freeze the leftover puff pastry samosa pinwheels. Reheat them at 350F for 10 minutes in the oven, and at 300F for 5-7 minutes in the air fryer.
Nutrition
Serving: 1Serving | Calories: 157kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 156mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg