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Crispy Samosa Pinwheels

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These crispy samosa pinwheels feature a warm spiced potato filling wrapped in flaky puff pastry, baked to golden perfection for a quick and flavorful snack.

Ingredients

Scale
  • 3 medium potatoes, peeled and diced (about 1 lb)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ¼ teaspoon red chili powder (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  • 2 tablespoons vegetable oil or ghee
  • 1 sheet puff pastry or phyllo dough, thawed (about 9 oz)
  • 1 egg, beaten (for egg wash)
  • Optional: sesame seeds or nigella seeds for sprinkling

Instructions

  1. Boil the diced potatoes in salted water for 12-15 minutes until tender. Drain and mash slightly, leaving some texture. (Approx. 20 minutes including prep)
  2. Heat oil or ghee in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  3. Add chopped onions and sauté until golden and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in ground coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes, stirring frequently.
  5. Remove skillet from heat and fold in mashed potatoes and chopped cilantro. Season with salt to taste. Mix well and let the filling cool for 10 minutes.
  6. On a lightly floured surface, roll out the puff pastry sheet into a 12×10 inch rectangle. If using phyllo, layer 3 sheets brushed with oil or melted butter.
  7. Spread the cooled spiced potato filling evenly over the pastry, leaving a small margin at the edges.
  8. Starting from the longer side, roll the pastry into a tight log, sealing edges by pinching gently.
  9. Slice the roll into 1-inch thick pinwheels using a sharp knife or pizza cutter.
  10. Place pinwheels cut-side up on a parchment-lined baking sheet, spacing about 1 inch apart.
  11. Brush tops with beaten egg and sprinkle sesame or nigella seeds if desired.
  12. Preheat oven to 400°F (200°C). Bake pinwheels for 18-22 minutes until puffed and golden brown, checking after 15 minutes to prevent burning.
  13. Let pinwheels rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Ensure the filling is completely cool before spreading on the pastry to prevent sogginess. Toast cumin seeds before adding for enhanced aroma. If the roll is too soft to slice, chill in the fridge for 10 minutes. For extra crispiness, brush melted butter on edges before baking. Can be made gluten-free with almond flour pastry and dairy-free by substituting ghee and skipping egg wash.

Nutrition

Keywords: samosa, pinwheels, spiced potato filling, crispy snack, baked samosa, easy appetizer, party snack

Find it online: https://tempotaste.com/crispy-samosa-pinwheels-recipe-easy-homemade-spiced-potato-filling-guide/