Samosa Appetizer Pinwheels

Savory appetizer pinwheels served on a white ceramic platter with a bowl of ketchup

4.92 from 12 votes

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!

Prep Time15

Cook Time30

Chilling time30

Course: Appetizer

Cuisine: Indian

Servings: pinwheels

Calories: 74kcal

Author: Vaishali

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)
½ cup green peas frozen microwaved for 1 minute with water and drained
½ cup shredded pepperjack cheese
½ teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon chaat masala plus more for garnish
1 teaspoon garam masala
1 teaspoon toasted cumin powder
½ 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 ½ 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.

Nutrition