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Samosa Pinwheels – Easy Puff Pastry Samosa Recipe

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.
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Servings: 4 people

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
  • 120 g 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

Instructions

Boil the potatoes

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

Prepare the potatoes

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

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

Cook the onions

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

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

Add the potatoes

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

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

  • Prepare the pastry
  • Roll out the puff pastry sheet on a clean surface
  • Spread the chutney
  • Spread a thin layer of tamarind (imli) chutney evenly across the pastry

Add the filling

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

Roll the pastry

  • Carefully roll the pastry into a tight log, use some water on the free edge to help seal up the log and refrigerate it for 30 minutes or freeze for 10 minutes ot make for easier slicing

Slice the pinwheels

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

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

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