Who doesn’t love samosas! Traditional samosas are great but we don’t always have the time to make the dough from scratch like our mom would. This version makes it easier and much faster to get the same great taste but with a lot less work.
I made this recipe recently for a family dinner and my father in law said it was the best samosa he ever had, what a compliment! He preferred the puff pastry pinwheels because they were much lighter and not greasy when compared the to traditional fried samosas.
These are quick to make, flavorful and sure to please a crowd! Hope you enjoy them for your next gathering!
Pairs with: These pinwheels are amazing with our green chutney!
Serving Size: 6-8 appetizer servings, yields about 30 pinwheels
- 2 puff pastry sheets (found in the freezer aisle)
- 2 large potatoes (peeled and boiled)
- 1/2 cup green peas
- 1/2 lime juiced (about 1 tbsp)
- 1 Serrano pepper (use half if you like it mild or omit)
- 1 tsp fresh grated ginger
- 1 tsp fennel powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 cup chopped cilantro
- salt to taste (we use 1-2 tsp)
- 2 tbsp melted butter
- Peel and roughly chop the potatoes
- In a medium pan add water and once boiling add the potatoes and cook for 10 mins or until they can easily be pierced with a fork
- Drain the potatoes and mash, either with a fork or potato masher. Then add in peas and continue mashing until everything is well incorporated
- Add lime juice, serrano pepper, ginger, fennel powder, garam masala, cumin powder, coriander powder, cilantro and salt and mix well. Let the mix come to room temperature
- Thaw the puff pastry sheets at room temperate according to the package directions, be careful you don’t want them to get too warm (this takes about 40mins)
- Preheat the oven to 400F
- Once the sheets are thawed, divide the potato mixture in half and evenly spread it over the sheet gently, we find it easier to use our hands to gently press the potato mixture. (If it feels like too much potato mixture, don’t force it. Leftovers are great to make into samosa sandwiches!) Leave about 1 inch on each end of the sheet without filling
- Brush one end of the sheet with a little water
- Roll the sheets into logs, start with the end that does not have the water. Press the end of the sheet so it seals and doesn’t come apart when baking, the water will help it seal
- Cut the log into 1 inch rounds and place them on a greased baking sheet and lightly brush them with melted butter
- Bake for 20-30 minutes until they are lightly golden brown. Check how they look at 20mins, if they need more time give it another 5mins and check again before giving it another 5mins. Be careful you don’t want the bottom to burn!