Why You’ll Love This Recipe
These Potato & Peas Samosa Pinwheels offer a fresh take on the classic samosa by combining the beloved samosa filling with the crispiness of puff pastry. The blend of spices, combined with the buttery, flaky texture of the pastry, creates an irresistible bite. Whether you’re hosting a party, looking for a new snack, or just craving something savory, these pinwheels check all the boxes. They’re not only easy to make but also packed with flavor that everyone will enjoy!
Ingredients
For the Filling
3 large Potatoes (Aloo) ~500g, Yukon Gold is a great buttery alternative
0.5 cup Peas, either fresh or frozen
2 tablespoons Ghee adds an authentic flavor
1 tablespoon Ginger, chopped
3-4 Indian Green Chillies, finely chopped (adjust based on spice preference)
2 tablespoons Cilantro Leaves, chopped
1.25 teaspoons Salt, to taste
1 teaspoon Cumin Seeds
0.125 teaspoon Ajwain Seeds (Carom Seeds)
2 teaspoons Coriander Seeds, coarsely crushed
0.25 teaspoon Hing (Asafoetida)
0.5 teaspoon Red Chilli Powder (adjust to suit heat level)
0.5 teaspoon Amchur (Dry Mango Powder) – can substitute with lemon juice
0.5 teaspoon Garam Masala Powder
For the Pinwheels
2 sheets Puff Pastry Sheets, thawed overnight
Water, needed for sealing seams
Melted & Cooled Butter, for brushing before baking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare Filling: Peel and boil the potatoes until tender, then crumble them in a mixing bowl. Heat ghee in a frying pan, then add ginger, green chillies, cumin seeds, ajwain, coriander seeds, hing, red chilli powder, amchur, and garam masala. Stir-fry for a couple of minutes to release the spices’ flavors. Add in the crumbled potatoes and peas, mixing well. Cook for an additional 5-7 minutes, ensuring everything is well incorporated.
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Rest Filling: Allow the filling to cool for about 10-15 minutes to make it easier to handle.
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Roll Puff Pastry: On a floured surface, roll out one puff pastry sheet to about ¼ inch thickness. Spread half of the potato and peas filling evenly on the sheet, leaving a ½ inch border around the edges.
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Shape Pinwheels: Tightly roll the pastry into a log, sealing the seam with a little water. Trim any excess dough and refrigerate the log for 20-30 minutes to firm up.
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Slice and Arrange: Remove the chilled log from the fridge and cut it into 1 to 1.5-inch pinwheels. Arrange them on a parchment-lined baking sheet.
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Chill Again: Refrigerate the arranged pinwheels for another 10-15 minutes before baking or frying to ensure they hold their shape.
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Bake: Preheat your oven to 400°F (200°C). Brush the tops of the pinwheels with melted butter and bake for 16-18 minutes, turning them halfway through to ensure even browning.
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Serve Warm: Enjoy your crispy Potato & Peas Samosa Pinwheels with a side of chutney and a warm cup of chai.
Servings and Timing
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Servings: 12 pinwheels
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Prep Time: 30 minutes
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Cook Time: 18 minutes
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Resting Time: 15 minutes
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Total Time: 1 hour 3 minutes
Variations
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Add Meat: You can incorporate ground chicken, lamb, or beef into the filling for a heartier version of these pinwheels.
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Vegan Option: Swap the ghee for coconut oil or olive oil to make this recipe vegan.
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Cheese: For a creamy twist, add some shredded cheese (such as mozzarella or paneer) to the filling.
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Baked or Fried: While the recipe calls for baking, you can also fry the pinwheels for an extra-crispy texture.
Storage/Reheating
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Storage: Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, place the pinwheels on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes. You can also reheat them in an air fryer for 3-4 minutes at 350°F for a crispy texture.
FAQs
1. Can I use frozen puff pastry for this recipe?
Yes, frozen puff pastry works perfectly! Just make sure to thaw it according to package instructions before using.
2. Can I prepare these pinwheels in advance?
Absolutely! You can prepare and assemble the pinwheels, then refrigerate them until ready to bake. Just make sure to chill them properly before baking for the best results.
3. Can I bake these pinwheels instead of frying them?
Yes, baking the pinwheels is a great alternative and results in a healthier, crispy texture. Preheat the oven to 400°F (200°C) and bake for 16-18 minutes.
4. Can I use different vegetables in the filling?
Yes, you can use other vegetables like carrots, corn, or spinach in place of or in addition to the peas.
5. How spicy are these pinwheels?
The spiciness level can be adjusted to suit your preference by varying the amount of green chillies and red chilli powder in the filling.
6. Can I freeze these pinwheels?
Yes, you can freeze the pinwheels before baking. Lay them flat on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
7. What can I serve these pinwheels with?
These pinwheels pair wonderfully with mint chutney, tamarind chutney, or a cool yogurt dip. You can also serve them with a cup of masala chai.
8. Can I make these pinwheels gluten-free?
Yes, you can substitute the puff pastry with a gluten-free version to make the pinwheels gluten-free.
9. Can I make the filling spicier?
Yes, you can increase the amount of green chillies or add extra red chilli powder to suit your heat tolerance.
10. How do I know when the pinwheels are done?
The pinwheels are done when they are golden brown and crispy on the outside. If you’re unsure, you can check by cutting one open to make sure the filling is hot throughout.
Conclusion
These Potato & Peas Samosa Pinwheels are a fantastic and delicious snack or appetizer to serve at any occasion. With a perfect blend of spices, the crispy puff pastry adds the perfect crunch to the hearty filling. Whether you bake or fry them, they are sure to be a hit with family and friends. Don’t forget to serve them with a refreshing chutney or dip to take the flavor to the next level!
Crispy Potato & Peas Samosa Pinwheels You Must Try Today
- Total Time: 1 hour 3 minutes
- Yield: 12 pinwheels
- Diet: Vegetarian
Description
Discover the delightful fusion of flavors in these Potato & Peas Samosa Pinwheels, perfect for parties and gatherings. Crispy, flavorful, and loaded with aromatic spices, these pinwheels are sure to impress guests and family alike. Whether served as a snack or appetizer, they’ll become an instant favorite.
Ingredients
3 large Potatoes (Aloo) ~500g, Yukon Gold is a great buttery alternative
0.5 cup Peas, either fresh or frozen
2 tablespoons Ghee
1 tablespoon Ginger, chopped
3–4 Indian Green Chillies, finely chopped (adjust based on spice preference)
2 tablespoons Cilantro Leaves, chopped
1.25 teaspoons Salt, to taste
1 teaspoon Cumin Seeds
0.125 teaspoon Ajwain Seeds (Carom Seeds)
2 teaspoons Coriander Seeds, coarsely crushed
0.25 teaspoon Hing (Asafoetida)
0.5 teaspoon Red Chilli Powder
0.5 teaspoon Amchur (Dry Mango Powder) – can substitute with lemon juice
0.5 teaspoon Garam Masala Powder
2 sheets Puff Pastry Sheets, thawed overnight
Water, needed for sealing seams
Melted & Cooled Butter, for brushing before baking
Instructions
- Prepare Filling: Peel and boil the potatoes until tender, then crumble them in a mixing bowl. Heat ghee in a frying pan, then add ginger, green chillies, cumin seeds, ajwain, coriander seeds, hing, red chilli powder, amchur, and garam masala. Stir-fry for a couple of minutes to release the spices’ flavors. Add in the crumbled potatoes and peas, mixing well. Cook for an additional 5-7 minutes, ensuring everything is well incorporated.
- Rest Filling: Allow the filling to cool for about 10-15 minutes to make it easier to handle.
- Roll Puff Pastry: On a floured surface, roll out one puff pastry sheet to about ¼ inch thickness. Spread half of the potato and peas filling evenly on the sheet, leaving a ½ inch border around the edges.
- Shape Pinwheels: Tightly roll the pastry into a log, sealing the seam with a little water. Trim any excess dough and refrigerate the log for 20-30 minutes to firm up.
- Slice and Arrange: Remove the chilled log from the fridge and cut it into 1 to 1.5-inch pinwheels. Arrange them on a parchment-lined baking sheet.
- Chill Again: Refrigerate the arranged pinwheels for another 10-15 minutes before baking or frying to ensure they hold their shape.
- Bake: Preheat your oven to 400°F (200°C). Brush the tops of the pinwheels with melted butter and bake for 16-18 minutes, turning them halfway through to ensure even browning.
- Serve Warm: Enjoy your crispy Potato & Peas Samosa Pinwheels with a side of chutney and a warm cup of chai.
Notes
Add Meat: You can incorporate ground chicken, lamb, or beef into the filling for a heartier version of these pinwheels.
Vegan Option: Swap the ghee for coconut oil or olive oil to make this recipe vegan.
Cheese: For a creamy twist, add some shredded cheese (such as mozzarella or paneer) to the filling.
Baked or Fried: While the recipe calls for baking, you can also fry the pinwheels for an extra-crispy texture.
Storage: Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the pinwheels on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes. You can also reheat them in an air fryer for 3-4 minutes at 350°F for a crispy texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Snack, Appetizer
- Method: Bake or Fry
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
