Samosa pinwheels. Deliciously crispy and loaded with the classic flavors of samosa, these appetizers are super easy to make and taste amazing. Paired with your favorite chutney or dipping sauce, it’s your shortcut to easy entertaining. A must try!
When it comes to creating easy snacks or appetizers, puff pastry sheets are undoubtedly one of the favorites and their popularity is just evolving. The rise of fusion recipes has also contributed to the clever use of puff pastry to recreate classic recipes.
These samosa pinwheels are certainly a brilliant recreation of traditional Indian samosas. It’s all about marrying delicious samosas with crispy puff pastry. And when paired with a lip-smacking chutney or tomato sauce, it absolutely turns into an out-of-this-world combo. These shareable treats are super fancy and the best way to indulge in crispy deliciousness.
How To Make Samosa Pinwheels
- Make samosa filling - Spiced cooked potatoes form the base of this filling. First, peel and cook potatoes in salted water. Stir fry some cumin seeds, green chilies and ginger in hot oil. When fragrant, stir fry the powdered spices including ground cumin, ground fennel, garam masala, amchur powder, red chili powder and asafetida. Cook green peas in the masala. Stir in potatoes and mash really well. Finally, stir in the herbs - coriander (cilantro) leaves and dried fenugreek leaves. Let this mixture cool completely before you add them to the pastry.
- Make pinwheels - These samosa pinwheels are made with puff pastry and then baked to perfection to achieve crispy perfection. Spread the samosa filling on puff pastry sheets in a thin layer. Then, roll and cut into thick circles. Bake until crispy perfection.
More Samosa Recipes:
Samosa Pinwheels | Video
Ingredients
Samosa filling:
Pinwheels:
- 3 puff pastry sheets thawed
- 40 g unsalted butter melted
Serve:
- Green chutney or ketchup tomato sauce
Instructions
- Make the samosa filling following the recipe instructions. Cool completely. Set aside.
- Preheat oven to 200 C / 400 F. Line two large baking trays with baking paper.
- Place a puff pastry sheet on a flat work surface.
- Spread a thin layer of samosa filling over it.
- Starting at one end, roll the pastry up as tightly as possible.
- Using a very sharp knife, cut the roll into 1 and ½ cm thick slices.
- Repeat with the remaining pastry sheets.
- Place them on baking trays in a single layer.
- Brush each pinwheel with melted butter.
- Bake for 20-25 minutes or until puffed and golden.
- Leave to stand for 5-10 minutes before serving with green chutney or ketchup.
Notes
- You can add 100g grated cheddar to the samosa filling if you like.
Nutrition
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