Samosa Pinwheels – Easy Puff Pastry Samosa Recipe

If you love traditional samosas but want a quicker and easier way to enjoy the same delicious flavours, these Samosa Pinwheels are the perfect recipe. Instead of folding individual samosas, the classic spiced potato filling is spread over puff pastry, rolled into a log and sliced into beautiful spirals before baking.

Ingredients

For the Samosa Filling (Makes enough for 15 samosas pinwheels)

• 2 large baking potatoes (add 2 extra medium potatoes if they aren’t large)
• 1.5 teaspoons cumin seeds
• 2 tablespoons rapeseed oil
• ½ medium white onion, finely chopped
• 2 teaspoons chaat masala
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 1.5 teaspoons ground cumin
• 120g frozen peas
• Sweetcorn (optional, to taste)
• Handful of fresh coriander, chopped

For the Samosa Pinwheels

• 1 sheet puff pastry
• Tamarind (imli) chutney
• Prepared samosa potato filling

How to Make the Samosa Filling

1. Boil the potatoes

• Place the potatoes in a pot of salted water
• Boil for about 20 minutes until soft

2. Prepare the potatoes

• Drain the water
• Peel the potatoes once slightly cooled
• Mash the potatoes using a fork and set aside

3. Fry the cumin seeds

• Heat 2 tablespoons rapeseed oil in a pan over medium heat
• Add the cumin seeds
• Fry for about 2 minutes until fragrant

4. Cook the onions

• Add the finely chopped onion
• Sauté for 3–4 minutes until golden

5. Add spices and vegetables

• Add chaat masala, salt, chilli powder and ground cumin
• Stir well to coat the onions in the spices
• Add frozen peas, sweetcorn and 4 tablespoons of water
• Cook for about 6 minutes, stirring occasionally

6. Add the potatoes

• Add the mashed potatoes to the pan
• Mix well so the spices are evenly combined with the potatoes

7. Finish the filling

• Turn off the heat
• Stir in the chopped fresh coriander
• Allow the filling to cool slightly before assembling the pinwheels

How to Make Samosa Pinwheels

1. Prepare the pastry

• Roll out the puff pastry sheet on a clean surface

2. Spread the chutney

• Spread a thin layer of tamarind (imli) chutney evenly across the pastry

3. Add the filling

• Spread the aloo samosa filling mixture over the pastry in an even layer

4. Roll the pastry

• Carefully roll the pastry into a tight log

5. Slice the pinwheels

• Use a sharp knife to cut the roll into even slices

6. Bake the pinwheels

• Place the slices on a lined baking tray
• Bake at 200°C for 18–22 minutes until the pastry is golden and crispy

Top Tips for Perfect Samosa Pinwheels

• Use cold puff pastry so it rolls easily and keeps its shape.
• Spread the filling in a thin layer to prevent the pinwheels from opening during baking.
• Allow the potato mixture to cool slightly before spreading it onto the pastry.
• Brush the pastry lightly with egg wash before baking for extra golden colour.

Delicious Variations

Add green chillies to the filling for extra spice or mix in crumbled paneer for an alternative vegetarian filling. Finish with sesame seeds on top before baking.

What to Serve With Samosa Pinwheels

These pinwheels taste amazing with:

• Mint coriander chutney
• Crispy Chicken Spring rolls

FAQs

Can I make samosa pinwheels ahead of time?

Yes. You can roll the pastry and refrigerate it, then slice and bake just before serving.

Can I freeze samosa pinwheels?

Yes. Freeze the sliced pinwheels before baking, flash freeze on a tray and then freeze in a bag and cook them from frozen, adding a few extra minutes to the baking time.