Making the perfect samosa is an art. This samosa pinwheel made with a puff pastry sheet has all the flavors of the traditional samosa without the difficulties.
Every time I bake or air fry this Indian samosa pinwheel, my family and friends have asked me to make it again for them. With game day coming soon, this is going to be the perfect appetizer or snack to make.
I made this puff pastry samosa for the first time last summer. My boys loved it so much and my younger one asked me if I could make more for him to take in a lunch box.
Then I made it again for Navratri festival celebrations and it was loved by all our friends. Then I again made pinwheel samosa along with Potato Bonda and Masala Vadai for non-Indian friends and neighbors and they loved this the most.
This week I am working on fusion recipes and this puff pastry pinwheel samosa is my first post for the theme.
What is pinwheel samosa?
Samosa is an ever-favorite Indian street food made with a spicy potato filling and a crispy pastry covering. Pinwheel is a kind of rolling technique, almost like jelly roll and then sliced. I have made a few pinwheel recipes in the past. Pinwheel cookies Pull-apart pinwheel rolls Tortilla pinwheel roll up This Pinwheel samosa is an addition to the collection. I have kept the pinwheel samosa filling pretty similar to my traditional samosa recipe. Boiled potatoes, green peas, and some spices make the filling and apart from it, we need thawed puff pastry sheets.
Why make this recipe?
If you love samosa, you will love these samosa pinwheels even more. It is way easier to make than the traditional samosa. This is the perfect recipe to bake for beginners. There is not much shaping or making of the dough. I make this from store-bought puff pastry sheets. If you are an experienced baker, then go ahead and make your own puff pastry sheet as well. There is no deep frying involved. Pop the tray of shaped pinwheels in the oven and done. And it is so easy to freeze the shaped samosa pinwheels. Take a few out and bake it or air fry it as needed. And it is a party pleaser! I have made it a few times and every time I have had great praise for it. And the best part is, it is kid’s friendly. Kids love it and they keep coming back for more.
Ingredients and substitutes
Puff pastry sheet - I use the store-bought puff pastry sheet. It is so convenient and works great. Make sure to thaw it based on package instructions. Potatoes - I use russet potatoes for almost all my cooking needs. Use the kind that will mash well and not be too powdery. Green peas - I use frozen green peas. Ginger and green chilies can be made into paste or grated. Spice powder - Turmeric powder, coriander, and fennel powder (recipe follows), Red chili powder, garam masala, amchur powder (dry mango powder), chat masala, asafoetida, and salt. Oil Cilantro
Prep work
Preparing potatoes - Boil the potatoes and have them ready. I used my Instant Pot to boil the potatoes. But we could also use the microwave or on stovetop. I halved my potatoes since they were huge and then placed them in a bowl inside the IP and pressure-cooked it for 12 minutes. Then remove the potatoes and peel them. Using a fork mash the potatoes or you could use a grater as well. Preparing Green peas – I used frozen green peas. I microwaved the peas for a couple of minutes to soften them a bit. If using fresh green peas, cook them until soft and then use them in the recipe. Making coriander and fennel powder – Dry roast 2 teaspoons of coriander seeds and 1 teaspoon of fennel seeds for a couple of minutes until aromatic. Coarsely powder it using a mortar and pestle or in a spice grinder. Prepping green chilies and ginger – Make a paste of green chilies and ginger using a mortar and pestle or a grinder. I grated my ginger and very finely chopped my green chilies. Puff Pastry Sheet – Thaw the puff pastry sheets according to package instructions. Make sure that the sheets are not too soft. If they start becoming too soft, leave them in the refrigerator until ready to use.
Step-by-step process
To prepare the potato filling
In a wide pan, heat oil. When the oil is hot, add the ginger and green chilies paste (or grated ginger and chopped green chilies). Fry it for 30 seconds (Step 1).
Now add the prepared fennel and coriander seed powder. Fry it for 10 more seconds (Step 2).
Add the rest of the spice powders and saute for 10 more seconds (Step 3).
Add the green peas and mix well. Mash the green peas a little as you fry it (Step 4).
Now add the mashed potatoes along with the salt needed and mix it well. Cook for low heat for 4 to 5 minutes or until everything combined well (Step 5).
Turn off the heat and then add the finely chopped cilantro and mix well (Step 6). Let the filling cool down to room temperature before we start shaping the pinwheels.
To shape the samosa pinwheels
Arrange everything needed on the work surface (Step 1). Sprinkle little flour on the work surface and then carefully open one of the puff pastry sheets. Each package has two sheets. Place the other one in the refrigerator until we finish working with the first one.
Using a rolling pin, lightly roll the pastry sheet to maintain the rectangle shape. I like to roll the puff pastry sheets or else they puff up too much in the center and it feels like the ratio of potato to pastry sheet is off (Step 2).
I roll my sheet to approximately 14 inches by 10 inches.
Placing the wide side of the sheet facing you, place half the prepared potato filling (Step 3).
Spread the filling as evenly as possible leaving ½ inch space on the wider side (Step 4).
Roll the pastry sheet starting from the side closer to you. Roll it jelly roll style keeping it as tight as possible (Step 5).
Brush some water on the edge and seal the edges when you finish rolling (Step 6).
Place the rolled pinwheel roll in the refrigerator and then repeat the same with the other sheet (Step 7).
Using a sharp knife, slice the roll into ½-inch thick slices (Step 8). Make the cuts quickly and neatly. If the roll gets smashed or mushed when slicing, place it in the refrigerator or freezer for a few minutes and then slice.
Baking the samosa pinwheel in the oven
Preheat the oven to 400F. Layer a baking sheet with parchment paper or a silicon mat.
Place the sliced pinwheels on the tray leaving space between them to spread while baking. I like to chill my pastry for about 15 minutes before baking.
Bake the samosa pinwheel for about 15 to 17 minutes or until golden brown.
Baking the pinwheel samosa in an air fryer
Preheat the air fryer to 400F for a minute.
Place the rolled pinwheels in a single layer leaving some space between them.
Air fry the pinwheel samosa for about 7 to 8 minutes or until golden brown.
Serving suggestions
Serve the pinwheel samosa as an appetizer or snack. I love making it for game day parties and get-togethers. I love my puff pastry samosa pinwheel with dates tamarind chutney and spicy green chutney. My boys love it with hot and sweet sauce or ketchup. My husband on the other hand eats them as is. Serve with some hot tea or filter coffee as an evening snack.
How to freeze Samosa Pinwheel?
The best part about this Pinwheel samosa appetizer is that it can be made way ahead of time and frozen. This saves so much time on the day of the party and all we have to do is take the frozen pastries out of the freezer and bake. To freeze the samosa pinwheels made with puff pastry sheets, I first lay the shaped ones on a baking tray. Make sure to place them in a single layer. Cover with plastic wrap and freeze the tray for 4 to 6 hours. When the pinwheels are frozen hard, place them in a freezer-safe container or in freezer bags. Do not crowd the bags or the container and if layering in two layers, place a parchment sheet between the layers. Date and freeze them for up to 3 months.
Expert Tips
The first and most important step to remember is to thaw the pastry sheet according to package instructions. If the puff pastry sheet is still a little hard, let it thaw for a few more minutes. If the pastry sheet seems to soften too quickly when rolling, place it in the freezer for a few minutes, and then take it out and continue. Do not cook the potato filling too thin. The filling needs to be stiff. Let the filling cool completely before shaping. If the filling is warm, it will melt the puff pastry sheet. When baking or air frying the pinwheel samosa, leave some space for the pastry to spread.
Frequently asked questions
More puff pastry recipes
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