Delightful and innovative Puff Pastry Samosa Pinwheels are unique and crowd pleaser appetizer. This fusion of flaky puff pastry and the spicy, savory goodness of traditional samosas creates a mouthwatering treat sure please. Serve these baked puff pastry pinwheels for your next office potluck, game day parties and festival celebration.
If you’re a fan of the crispy, flaky layers of puff pastry and the bold flavors of traditional samosas, then Samosa Puff Pastry Pinwheels are sure to become your new favorite snack. With a cup of spiced Indian tea -masala chai, it is heaven on the plate.
By combining the beloved samosa filling with puff pastry, you get the best of both worlds. The spiced potato mixture, complete with peas, carrots, and aromatic spices, is perfectly encased in the buttery layers of puff pastry, creating a flavor explosion that’s familiar yet refreshingly unique.
The spiral design of the pinwheels adds a touch of elegance to your table. The visually appealing swirls not only make for a beautiful presentation but also showcase the layers of puff pastry and the vibrant filling. It’s a feast for the eyes as much as it is for the palate.
I love using puff pastry to make delectable party food. For savory, Asparagus Tart , Mushroom Puffs are perfectly earthy and flavorful. For sweets servings, Coconut Pastry and Apple Pie Pastry are amazing.
Why you will Love this Samosa Pinwheel recipe
- Easy to prepare : Fusion recipes are always hit in parties, This one is easy to make yet looks gourmet.
- Easy to find ingredients
- Versatile Serving Options
- Guaranteed crowd-pleaser vegetarian and vegan appetizer
- Creative Presentation of bite sized finger food
- Can be made in bulk and easy to store
- Fusion Indian Appetizer
Puff Pastry Sheets : Puff pastry provides the light, flaky layers that make the samosa pinwheels irresistibly delicious. It adds a buttery richness and a golden, crispy texture. You can use phyllo dough as a substitute , but keep in mind that the texture will be different.
Potatoes : Use boiled and mashed golden potatoes. Potatoes bring a creamy texture and absorb the rich spices, contributing to the heartiness of the filling. Sweet potatoes can be used for a twist, or you can substitute with cooked lentils for a protein-packed alternative.
Peas : I add peas for sweetness and and color to the filling, balancing the flavors and textures.
Garlic and Ginger and green chilis : Classic flavoring ingredients
Samosa Seasoning : We add fennel seeds, cumin seeds, turmeric powder, garam masala powder, amchur ( raw mango powder ) and red pepper powder ( chilli powder) in warm oil for making flavorful and tangy samosa stuffing.
Cilantro Leaves : Fresh coriander leaves add a burst of freshness and a subtle citrus note to the filling. this is optional but highly recommended.
How to Make
Preheat your oven according to the instructions on the puff pastry package. Typically it is 350°F. Thaw puff pastry according to package direction.
Prepare : Boil and peel the potatoes. Chop them roughly. Blend ginger , garlic and green chilis to make smooth paste.
Prepare Samosa Stuffing : In a pan, heat oil and add fennel and cumin seeds. Once they splutter, add ginger-garlic paste and minced green chili. Sauté for 2 minutes.
Mix in mashed potatoes, peas, garam masala, chilli powder, turmeric powder, salt, pepper, and fresh coriander leaves. Cook the mixture for a few more minutes to let the flavors meld. Turn off the heat. Let the mixture cool down so you can easily handle. Mash the mixture so it is spreadable.
Prepare Pinwheels : Roll out the puff pastry sheets and spread the samosa filling evenly over the surface. Carefully roll the pastry into a log and slice it into pinwheels. ( Optional – Wrap each log with a plastic wrap and chill the sheets for 30 minutes to an hour.)
How to Bake : Place the pinwheels on a baking sheet, leaving space between each one. Bake in the preheated oven for 15-18 minutes until the pinwheels are golden brown and puffed up. Allow the pinwheels to cool slightly before serving. Enjoy !
If you want to Air Fry : Place the prepared pinwheels in a single layer on the air fryer basket. Spray some cooking oil on top. Bake at 350°F for 12-15 minutes until pastry looks golden brown. Halfway through , shake the basket for even cooking.
These Puff Pastry Samosa Pinwheels can be enjoyed on their own or with various dipping sauces such as mint chutney, tamarind sauce, or a tangy yogurt dip. Serve them as a party appetizer, snack, or even as a creative addition to your brunch spread.
The best part about this Pinwheel samosa appetizer is that it can be made way ahead of time and frozen. This prep ahead saves so much time and that makes this recipe the star !
Freeze Before Baking
Prepare and Assemble:
After rolling and filling the puff pastry, assemble the pinwheels as directed in the recipe.
Place the assembled pinwheels on a baking sheet lined with parchment paper and flash freeze them for about 1-2 hours. This helps prevent them from sticking together during long-term freezing.
Once the pinwheels are firm, transfer them to a sealed airtight container or a Ziploc bag, placing parchment paper between layers to prevent sticking. Store the container in the freezer for up to 3 months.
Option 2: Freeze After Baking
Bake as Directed: Follow the recipe instructions to bake the pinwheels until they are golden brown and cooked through. Allow the baked pinwheels to cool completely to room temperature.
Place the cooled pinwheels on a baking sheet and flash freeze them for about 1-2 hours. This helps maintain the flakiness. Move the flash-frozen pinwheels to an airtight container or Ziploc bag, placing parchment paper between layers. Store in the freezer for up to 3 months.
When you’re ready to enjoy the pinwheels:
Option 1 (Freezing Before Baking):
Preheat the oven.
Place the frozen pinwheels on a baking sheet and bake according to the original instructions, adding a few extra minutes to the baking time.
Option 2 (Freezing After Baking):
Preheat the oven.
Place the frozen, pre-baked pinwheels on a baking sheet and reheat until warmed through and crispy.
- Keep it Cold: Puff pastry relies on the coldness of the butter within the layers to create its characteristic flakiness. Keep the dough and any scraps as cold as possible. Work quickly and return the pastry to the refrigerator if it becomes too warm.
- Thaw Properly: If using frozen puff pastry, follow the recommended thawing instructions on the packaging. Typically, it’s best to thaw it in the refrigerator overnight. Avoid thawing at room temperature, as this can lead to uneven results.
- Rolling Technique: Roll the puff pastry gently and evenly to maintain consistent layers. Use a lightly floured surface and rolling pin to prevent sticking. A silicone baking mat or parchment paper can also be helpful.
- Fold with Care: When folding or layering the pastry, do so with a light touch. Avoid pressing down too hard, as this can inhibit the rise and flakiness during baking.
- Chill Between Turns: If your recipe involves multiple folds or turns, be sure to chill the dough between each turn. This helps to maintain the structure and prevents the butter from melting into the layers.
- Use a Sharp Knife: When cutting puff pastry, use a sharp knife to ensure clean edges. Dull knives can compress the layers and affect the rise during baking.
Absolutely! These samosa pinwheels can be assembled and frozen before baking for future use. Alternatively, you can bake them in advance and freeze the cooked pinwheels. When ready to serve, simply reheat them in the oven for a few minutes for that fresh-baked taste.
Certainly! The filling is versatile, and you can tailor it to your liking. For a vegetarian option, stick to the classic potato and pea filling, or get creative by incorporating different vegetables. If you prefer a meaty variation, consider adding minced chicken or lamb. The beauty of this recipe lies in its adaptability.
Samosa pinwheels pair wonderfully with a variety of dipping sauces. Traditional choices include mint chutney and tamarind sauce, but feel free to experiment with yogurt-based dips or spicy condiments. Additionally, they make a fantastic addition to party platters alongside fresh vegetables, cheese, and other finger foods.
Yes, you can use phyllo pastry as an alternative to puff pastry for making samosa pinwheels. However, it’s important to note that there are some differences between the two types of dough, and the result will have a different texture. Phyllo generally has a shorter baking time than puff pastry, so keep a close eye on the pinwheels to avoid overcooking.
A samosa pinwheel is a creative and innovative twist on the traditional samosa. Instead of the classic triangular or cone-shaped pastry, samosa pinwheels are made by rolling the samosa filling within layers of puff pastry. The result is a spiral or pinwheel shape when sliced, showcasing the flaky and buttery layers of the puff pastry along with the spiced filling.
Our Favorite Indian Appetizer Recipes
- Kutchi Dabeli
- Cheese Potato Poppers
- Paneer Tacos
- Aloo Tikki – Spicy Potato Cutlets
- Kothimbir Vadi – Cilantro Chickpea Fritter
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
Samosa Puff Pastry Pinwheels
- 2 sheets puff pastry thawed in the refrigerator for 4-5 hours
- 1 Tablespoon flour for dusting, if needed
For Samosa Filling
- 2 Tablespoons cooking oil
- 4 potatoes boiled & peeled
- 1 teaspoon cumin seeds jeera
- 1 teaspoon fennel seeds (saunf ) Coarsly grind
- 1 inch ginger
- 3-4 cloves garlic
- 2-3 green chilies adjust per spice tolerance
- ½ teaspoon red chili powder
- ½ teaspoon Turmeric Powder haldi
- 1 teaspoon dried mango powder amchur
- 1 teaspoon Garam Masala Powder*
- ½ cup green peas boiled
- Salt to taste
- ¼ cup fresh cilantro leaves ( coriander) chopped
- Preheat your oven according to the instructions on the puff pastry package. Typically it is 350°F. Thaw puff pastry according to package direction.
Prepare Samosa Stuffing
- Boil and peel the potatoes. Chop them roughly. Blend ginger , garlic and green chilis to make smooth paste.
- In a pan, heat oil and add fennel and cumin seeds. Once they splutter, add ginger-garlic paste and minced green chili. Sauté for 2 minutes.
- Mix in mashed potatoes, peas, garam masala, chilli powder, turmeric powder, salt, pepper, and fresh coriander leaves. Cook the mixture for a few more minutes to let the flavors meld. Turn off the heat. Let the mixture cool down so you can easily handle. Mash the mixture so it is spreadable.
- Roll out the puff pastry sheets and spread the samosa filling evenly over the surface. Carefully roll the pastry into a log and slice it into pinwheels. ( Optional – Wrap each log with a plastic wrap and chill the sheets for 30 minutes to an hour.)
How to bake samosa pinwheels in the oven
- Place the pinwheels on a baking sheet, leaving space between each one. Bake in the preheated oven at 350°F for 15-18 minutes until the pinwheels are golden brown and puffed up. Allow the pinwheels to cool slightly before serving. Enjoy !
How to make air fryer samosa pinwheels
- Place the prepared pinwheels in a single layer on the air fryer basket. Spray some cooking oil on top. Air fry at 350°F for 12-15 minutes until pastry looks golden brown. Halfway through , shake the basket for even cooking.