Samosa Pinwheels

These samosa pinwheels, with crispy puff pastry and a soft and fragrant vegetable filling, are a simple and tasty lunchbox filler, snack or lunch idea.

Delicious on their own, these flaky pinwheels also go really well served with beetroot raita or coriander chutney – especially when serving at the beginning of a dinner.

Yes, my family love puff pastry pinwheels! From vegetarian spinach pesto pinwheels, to toddler approved ham and cheese pinwheels, baby led weaning savoury pinwheel hearts – a fun snack for Mini Jones when he was a baby – to this spiced potato samosa pinwheels recipe. They are a popular savoury snack that can be prepared in minutes.

I always have puff pastry in my freezer, it is such a useful ingredient for making last minute snacks or lunchbox fillers like these pinwheels, or as a pie topping.

The traditional vegetable samosa filling of potatoes, peas, cooked with various spices – which add flavour rather than heat – is spread onto a sheet of ready rolled puff pastry, rolled, sliced and then baked until golden, to create a pinwheel samosa. 

The nigella seeds on the outside of the pinwheels (see photo below) are optional. I personally love their warm toasty flavour, and toddler Mini Jones does too! But leave them off if you don’t, or can’t find them in the shops.

FAQ

Are these pinwheels vegan?

The filling is vegan, so check your puff pastry is vegan (most supermarkets brands are these days).

Can I make pinwheels ahead?

Although best eaten on the day they are made, you can keep these pinwheels in the fridge in an airtight container for up to 3 days. You can reheat them in a moderate oven (180˚C/ 356˚F) for 5-7 minutes, until heated through, to crisp them up.

Can I freeze these samosa pinwheels?

Yes you can, freeze in a container, placing baking paper inbetween the layers to stop them from sticking to each other. Then take out as many as you need to defrost. They take about an hour to defrost.

How to slice pinwheels:

Once rolled with the filling, place your puff pastry sausage into the fridge for at least 30 minutes to firm up. Take a sharp knife and using a sawing motion, carefully cut down through the pinwheel.

Tips for making puff pastry pinwheels:

• Make sure you line your baking sheet with baking paper or a silicone mat, otherwise the filling can stick to the tin during baking.
• Don’t try rolling your frozen puff pastry sheets until fully thawed, otherwise they will crack.
• Make sure the samosa filling is cold before spreading it on the puff pastry sheet, otherwise, if it is hot, it will start to melt the pastry, and you’ll end up in a sticky mess.
• Use a sharp knife to cut the pastry. A dull one will drag the pastry and result in scruffy pinwheels.