These savory Samosa Appetizer Pinwheels are made with puff pastry and a delectable filling of seasoned potatoes and peas that is elevated by deeply flavorful, warm Indian spices. This recipe is super easy and is sure to delight your guests!
I love a good, crispy samosa and would not pass a chance to savor one topped with some mint cilantro chutney and tamarind chutney. The only thing stopping me from doing this is that a traditional samosa has a potato and peas filling tucked inside a savory dough and deep fried.
Deep fried....that takes my whole being's effort to do a recipe that needs deep frying anything. I deep fry when I need to like for these Onion Pakodas but try to avoid it as much as possible.
These savory appetizer pinwheels are inspired by my Aloo Patties recipe and the potato masala action is also similar to the one going on in this Aloo Tikki Sliders Recipe. These fall into the easy, finger food recipe category that is sure to impress your family and friends alike.The classic samosa filling but slathered on to a store bought puff pastry sheet and rolled and then sliced and baked into a perfectly crispy and delectable party snack.
Jump to:
Recipe Ingredients
This recipe uses easy to find, simple ingredients. The potato filling ingredients mimic the flavors of a classic samosa. The puff pastry is great for realizing this unfried version of a samosa.
- Puff Pastry: 200% you do not need to make your own puff pastry dough. If Ina Garten uses store-bought puff pastry, so can you. These are usually sold in the freezer section right by frozen desserts, whipped topping etc. are.
- Spices: Most of the spices used in this recipe are available at regular grocery stores these days, except for may be chaat masala. These spices create a unique flavor combination that is characteristic of a classic samosa.
- Chili Pepper: use according to your desired or tolerance level of spice. Thai chilies are pictured here which are very hot but you can use jalapenos or serranos or completely skip them.
- Potatoes: I recommend using russet potatoes for this recipe. I usually boil them whole in a pressure cooker but you can use your trusted method of boiling potatoes.
See recipe card for quantities and other ingredients.
How to make these Samosa Appetizer Pinwheels
Plan ahead: Thaw your frozen puff pastry sheets as per the instructions on packaging. This recipe does not include time for boiling the potatoes so make sure you have boiled potatoes on hand.
Step 1: Set a heavy bottomed or non stick pan on medium high heat and dry roast coriander and cumin seeds until fragrant, about 1 minute (Image 1). Remove from the pan, let cool, and coarsely pound using a mortar pestle.
Step 2: Add oil in the same pan, turn the heat back on to medium and green chilies and the pounded coriander and cumin seeds (Image 2). Cook for a minute.
Steps 3 and 4: Next, add the boiled, mashed potato and green peas (Image 3) followed by the spice powders and seasonings (Image 4). Mix and cook on low heat until the mixture comes together.
Step 5: Once the potato mixture is ready, test for seasoning and adjust spices or salt if needed. Turn the heat off and add the cheese and chopped cilantro (Image 5).
Step 6: Sprinkle some flour on a clean kitchen counter or on a silicon mat (like I use). Fold out 1 of your thawed puff pastry sheet and roll it out until it's approximately 13 by 9 inches in size (Image 6).
Step 7: Make a slurry with 1 tablespoon flour and 2 tablespoon water and apply some to the longer edge of the puff pastry away from you. Spread half of the potato mixture on to the rolled out puff pastry sheet (Image 7).
Step 8: Start rolling from the long edge closest to you and roll the sheet away from yourself until you reach the end where you applied the flour slurry. Press the edge to seal and make sure the roll is tight. I rolled out the log a little further to make it slightly thinner (Image 8). Repeat with second puff pastry sheet and remaining filling. Place both the logs in the refrigerator for 30 minutes to chill. After about 25 preheat your oven to 400 degree F.
Step 9: Take one log out of the refrigerator and using a sharp knife, cut into ยฝ inch pinwheels (Image 9). You should get close to 25 pinwheels after discarding the edge cuts.
Step 10: Place the pinwheels on a lightly greased or parchment lined cookie sheet (Image 10). Repeat with second log. Put the cookie sheets in your preheated oven and bake for 20 to 25 minutes until crisp and golden.
Step 11: Sprinkle with some chaat masala and chopped cilantro and serve with ketchup or chutneys.
Tips for this recipe
- Puff Pastry - Don't let the puff pastry get to room temperature or warmer. It's easiest to work with it while it's still cold. If the puff pastry cracks while rolling out, use a little water and pinch the dough back together.
- Potatoes - Do not completely mash your boiled potatoes. I recommend using a fork to break the potatoes apart rather than a potato masher. This gives the potato filling some texture.
- Baking the pinwheels - Line or grease your cookie sheets. While baking the potato masala in these samosa appetizer pinwheels will expand a little and might slightly ooze out. If your cookie sheet is not lined/greased the potato mixture will stick and burn. Don't ask how I know!
Storage and Freezing Instructions
Store: Baked pinwheels can be stored in a air tight container in the refrigerator for upto 2 days. When ready to eat, reheat in the toaster oven or in the air fryer (300 degrees, 5 minutes). Before baking, the prepared log can be stored in the refrigerator for a day.
Freeze: You can freeze these unbaked appetizer pinwheels by flash freezing the cut slices in a cookie sheet for an hour and then storing them in freezer bags for a month. Bake from frozen in a 400 degree oven for about 25-30 minutes. I would not recommend freezing baked pinwheels.
Recipe Variations
This appetizer pinwheels recipe is so versatile and you can use the same technique to make different variations.
- Vegan - this recipe is vegan - just make sure that the puff pastry you buy is vegan.
- Add paneer - you can add paneer along with cashew and raisins to give the recipe a royal (shahi) Indian touch, just like this Shahi Paneer recipe. Make sure to chop the paneer, cashews and raisins small.
- Kid friendly - If your kids do not like spicy food, skip the green chili, replace pepper jack cheese with cheddar and tone down the spice powders a tad bit to make this recipe kid friendly.
Also check out these Aloo Patties or Potato Puff Pastry Pockets and this smashed potato salad with charred corn on my website!
Recipe FAQs
Yes, you can roll and slice the pinwheels and store them in the refrigerator until ready to bake. The puff pastry actually bakes more flaky when baked from chilled.
These are small and addictive. I would go with a serving size of 4-5 per person.
Yes, you can skip the potato masala and add you favorite shredded cheese. You can also do ham and cheese or pesto and mozzarella as other filling options.
Related appetizer recipes
Looking for other recipes like this? Try these:
If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Love โ Vaishali
Samosa Appetizer Pinwheels
Equipment
Ingredients
- 2 puff pastry sheets
- 1 tablespoon olive oil or use oil of your choice
- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 1-2 green chilies chopped, optional
- 3 medium potatoes, boiled 1.5 - 2 lbs (use russet potato)
- ยฝ cup green peas frozen microwaved for 1 minute with water and drained
- ยฝ cup shredded pepperjack cheese
- ยฝ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon chaat masala plus more for garnish
- 1 teaspoon garam masala
- 1 teaspoon toasted cumin powder
- ยฝ teaspoon red chili powder
- salt to taste around 1 to 2 teaspoon
- 1 tablespoon flour plus more for dusting the counter
- 5-6 sprigs cilantro chopped
- Ketchup to serve
- mint cilantro chutney to serve, optional
- sweet tamarind chutney to serve, optional
Instructions
- Plan ahead: Thaw your frozen puff pastry sheets as per the instructions on packaging. This recipe does not include time for boiling the potatoes so make sure you have boiled potatoes on hand.
- Set a heavy bottomed or non stick pan on medium high heat and dry roast coriander and cumin seeds until fragrant, about 1 minute. Remove from the pan, let cool, and coarsely pound using a mortar pestle.
- Add oil in the same pan, turn the heat back on to medium and green chilies and the pounded coriander and cumin seeds. Cook for a minute.
- Next, add the boiled, mashed potato and green peas followed by the spice powders and seasonings. Mix and cook on low heat until the mixture comes together.
- Once the potato mixture is ready, test for seasoning and adjust spices or salt if needed. Turn the heat off and add the cheese and most of the chopped cilantro, saving some for garnish.
- Sprinkle some flour on a clean kitchen counter or on a silicon mat (like I use). Fold out 1 of your thawed puff pastry sheet and roll it out until it's approximately 13 by 9 inches in size.
- Make a slurry with 1 tablespoon flour and 2 tablespoon water and apply some to the longer edge of the puff pastry away from you. Spread half of the potato mixture on to the rolled out puff pastry sheet.
- Start rolling from the long edge closest to you and roll the sheet away from yourself until you reach the end where you applied the flour slurry. Press the edge to seal and make sure the roll is tight. Repeat with second puff pastry sheet and remaining filling. Place both the logs in the refrigerator for 30 minutes to chill. After about 25 preheat your oven to 400 degree F.
- Take one log out of the refrigerator and using a sharp knife, cut into ยฝ inch pinwheels (Image 9). You should get close to 25 pinwheels after discarding the edge cuts.
- Place the pinwheels on a lightly greased or parchment lined cookie sheet. Repeat with second log. Put the cookie sheets in your preheated oven and bake for 20 to 25 minutes until crisp and golden.
- Sprinkle with some chaat masala and chopped cilantro and serve with ketchup or chutneys.
Notes
-
- Don't let the puff pastry get to room temperature or warmer. It's easiest to work with it while it's still cold. If the puff pastry cracks while rolling out, use a little water and pinch the dough back together.
-
- Do not completely mash your boiled potatoes. I recommend using a fork to break the potatoes apart rather than a potato masher. This gives the potato filling some texture.
-
- Line or grease your cookie sheets. While baking the potato masala in these samosa appetizer pinwheels will expand a little and might slightly ooze out. If your cookie sheet is not lined/greased the potato mixture will stick and burn.
Tiann Jackson
This dish looks delicious!
Vaishali
Thanks Tiann. I hope you enjoy it!
Fransic verso
This looks so yummy and love your instructions and easy to follow post. Thank you for sharing!
Vaishali
Thanks Fransic
Andy
This looks so good! I will save this recipe in my list of things to try out ASAP ๐
Vaishali
Thanks Andy. I hope you enjoy these
KEVIN FOODIE
The Samosa pinwheel is an excellent appetizer idea. Love all the flavors. I can see why it is inspired by your ALOO PATTIES. In Trinidad, I believe they serve a dish called aloo pie. But I am sure these samosas go well with your Tamarind Chutney.
Vaishali
Ahhh...aloo pie sounds great! Yes, the tamarind chutney is so good to dunk these in.
Ann
This dish looks delicious! I love how it can also be made vegan.
Vaishali
Absolutely...very versatile! Thanks!!
Laurie Griggs
So good! I just love your selection of spices and the extra effort involved.
Vaishali
Thank you Laurie! The yummy end product is always worth it!!!
Spicy Rocking Chair
These are interesting and look delicious! I love pairing potatoes with peas, and do it often. I will definitely have to try this recipe..
Vaishali
Thanks, Di! Potatoes and peas are so good together...I hope you enjoy these.
Christine
Wow these look so delicious and beautiful! I love the variety of flavors in these and can't wait to try making them!
Vaishali
Thanks, Christine. I hope you enjoy these!
carol
those look amazing- and green peas are so good for you!!
pedja
Very interesting. So many wonderful herbs and spices. Thanks fro sharing!
Vaishali
Thank you Pedja. The spices do elevate this dish quite a bit!