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.