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.
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.
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.
- 1 medium potato, mashed approx 175-200g
- 1 teaspoon oil olive oil or vegetable oil
- 1 small carrot, finely grated
- 35 g frozen peas defrosted
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon garam masala
- pinch dried onion powder
- pinch chilli powder optional
- 1 puff pastry sheet approx 160g in weight
- 1 dsp nigella seeds optional
- Heat the oil in a frying pan over medium heat and fry the grated carrot and peas for a couple of minutes, stirring often.
- Add the mashed potato and cook for a couple of minutes.
- Add the ground coriander, ground cumin, ground turmeric, garam masala, onion powder, chilli powder, if using, and salt. Stir well. Take off the heat and leave to cool for 20 minutes.
- Using a hand blender, blend until smooth (although a few lumps of pea can remain).It will be very thick and sticky, but that it ok.
- Preheat the oven to 190˚C fan/ 210˚C/ 374˚FLine a baking sheet with baking paper.
- Spread the spicy potato mixture evenly over the puff pastry sheet – you may need to use your fingers as it can be quite thick.
- Taking one side, carefully and tightly roll.
- If using the nigella seeds, sprinkle them in an even layer over your chopping board, then gently roll the puff pastry roll in them to get an even coating all the way around.
- Optional step: place in the fridge for 15 minutes this will make the pinwheels easier to cut.
- Using a sharp knife, cut into 1 cm / .4" thick slices and lay them cut side down on the tray.
- Place in the oven and cook for 18-20 minutes until lightly golden brown.
- Cool for 10 minutes before serving.
- Best served on the day they are made but can keep, covered in the fridge for up to 3 days.