Puff Pastry Potato & Peas Samosa Pinwheels
A spin on a classic samosa, these potato and peas samosas are baked in flaky puff pastry in the shape of a pinwheel. It's the perfect, unmessy handheld appetizer for a party.
Servings: 25 pinwheels
Calories: 112kcal
Ingredients
- 2 russet potatoes boiled
- 1 tablespoon ghee
- ⅓ cup peas frozen
- 1 teaspoon ginger grated
- ¼ teaspoon cumin seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly cracked
- ¼ teaspoon ground coriander
- ⅓ teaspoon aamchur
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- ⅓ teaspoon turmeric
- ⅛ teaspoon asafoetida
- 14 oz puff pastry store-bought
- 2 tablespoon flour for working with puff pastry
- cilantro for garnish
Instructions
- Follow the packaged instructions to defrost the puff pastry in the refrigerator. Defrosting may take up to 4 hours.
- Preheat the oven to 400℉. Line the half sheet tray with a baking mat or parchment paper.
- Boil the potatoes until the centers are fork tender. Remove the skin of the potatoes. Chop the potatoes into small pieces. If using frozen peas, defrost them in warm water and pat them dry.
- In a pan, heat a tablespoon of ghee on medium flame. Once hot, add the cumin seeds. They'll start to pop after about a minute. Now, add the potatoes and grated ginger into the pan and toss them with the ghee and cumin seeds. Allow the potatoes to lightly brown in the pan, about 2-4 minutes.
- Once the potatoes have started browning, add the salt, black pepper, coriander, amchur, chaat masala, garam masala, red chili powder, turmeric, and asafoetida into the pan. Toss the potatoes in all the spices until they're evenly coated. Then, mash the potatoes with the back of a wooden spoon.
- Continue cooking the potatoes, about 4-5 minutes. The potatoes will combine into a big lump, similar to dough, and lift off of the pan easily. At this point, add the peas and mix them into the potatoes. Remove the filling from heat and set to the side to cool down.
- Once the filling is sufficiently cooled, it's time to work with the puff pastry. You'll need about a tablespoon of room temperature water in a bowl. Sprinkle loose flour on a sheet of parchment paper and place the puff pastry dough on top of it. You may need to roll out the dough 1-2 inches out on each side if it's extremely thick.
- Place the potato filling on the dough and evenly spread it out to each corner with your hands or a rubber spatula, leaving a half inch of space on the edges.
- Dip your finger or a pastry brush in the water. Brush the water down the length of the edge on one of the long sides.
- Begin to roll the rectangle from the opposite side that you just placed water on. Once it reaches the edge with the water, pinch the seal firmly together.
- Now, take the serrated knife and remove the ends of the log. Slice ½-inch thick pinwheels. Place them laying down on the half sheet tray with 1-2 inches between each pinwheel to allow space for expanding in the oven.
- Place the half sheet tray in the oven and bake for 20-25 minutes, or until the puff pastry is golden brown.
- Remove the half sheet tray from the oven. Transfer the pinwheels to a serving platter and garnish with chopped cilantro. Serve warm with cilantro chutney and imli chutney.
