Samosa Pinwheels – Oven | AirFryer

February 16, 2020 By Aneesha |

This post may contain affiliate links. Please see disclosures.

This Samosa Pinwheels recipe is a light and crispy take on a popular Indian chaat. Potatoes, onions, green chili, ginger and spices get wrapped in delicate puff pastry and baked till it’s golden crisp. It’s a mouthwatering appetizer baked in the Oven or AirFryer.

puff pastry samosa pinwheels on black serving plate with cilantro and tamarind chutney in two small white bowls

Light and Crispy Appetizer Recipe – Baked Puff Pastry

I have a few samosa recipes on the blog, but I think this Samosa Pinwheels version is my favorite.

Samosa Pinwheels are a twist on popular snack items, Aloo Bhakarwadi and Samosa. They are a light and crispy appetizer recipe, or in other words, baked puff pastry stuffed with spiced potatoes. It is a versatile snack that can be made for just about any occasion – potlucks, casual get-togethers, office potlucks, Diwali, Holi, or any festive celebrations.

They can be made well ahead of time (or even frozen!) and are naturally Vegetarian and Vegan!

Trust me when I say, one is never enough and your guests will keep going back for more! They are a fun and interesting take on an Indian Samosa chaat and a beautiful addition to any table.

Indian Style Puff Pastry Pinwheels

This delicate snack recipe is an Americanized version of the classic samosa.

Samosa is the most popular and relatable Indian snack food, or chaat, that goes as far back as the 13th century. But authentic samosa pastry can be a bit time-consuming. It requires preparing a dough, rolling it out, stuffing it with filling, and deep frying it.

So, I take a short-cut from the grocery store and roll (literally!) these into an Indian style puff pastry pinwheels.

Where To Buy Samosa Pastry Sheets?

These individual samosa pinwheels are made with a bit of help from the grocery store – store-bought puff pastry sheets.

Even though making homemade puff pastry would be a fun baking project, especially for me and my girls, we simply don’t always have the time. So, I take a little help from the freezer aisle (totally legit :).

There are many good quality puff pastry sheets you can find in the freezer section of any supermarket. My favorite is Pepperidge Farm or Trader Joe’s brand. Their versatility and convenience give these samosa rolls that pastry chef quality.

Ingredients For Samosa Pinwheels

puff pastry samosa pinwheels on black serving plate with cilantro and tamarind chutney in two small white bowls

All of the ingredients are for the samosa filling, with the exception of the puff pastry. You will need:

  • Gold Potatoes: I prefer gold potatoes for their creamy and buttery texture, but one large russet potato is a good substitute. Note cooking times will vary based on what potato you use.
  • Avocado Oil: Avocado has the highest smoke point out of all the vegetable oils, which works for sautéing the spices and aromatics, but a mild olive oil will do.
  • Cumin Seeds: Whole cumin seeds are traditional and still contain more of their natural oils than ground cumin. As soon as the seeds start to pop, you know they’re ready!
  • Onion: Peel and chop an entire white or yellow onion and use the amount you need for the recipe. Store the rest of the chopped onion in an airtight container in the fridge and use within a week.
  • Jalapeno: De-seeded and finely chopped will produce a mild green chili flavor. For a bit more heat, leave a few of the seeds and ribs intact.
  • Ginger: Fresh or frozen ginger can be used. If using the frozen ginger cubes, you will need two for this pinwheel recipe.
  • Frozen Peas: Remove one-third cup frozen peas from the freezer while you prep the remaining ingredients. By the time you need them, they will have thawed to room temperature.
  • Cilantro: Cilantro adds that pop of bright, fresh flavor. Add with the peas at the very end to lock in the beautiful green color.
  • Spices for the Samosa Filling:
    • Salt
    • Ground Coriander
    • Garam Masala
    • Red Chili Powder
    • Amchur
    • Chaat Masala
  • Frozen Puff Pastry: A typical package of frozen puff pastry, such as Pepperidge Farm, comes with two sheets. This recipe only requires one, so thaw one sheet of puff pastry in your fridge and leave the other in your freezer until you need it. Puff pastry is somewhat of a finicky ingredient, so I offer a few tips below to produce the flakiest samosa pinwheels as possible!

Tips For Working With Puff Pastry

samosa pinwheels on a white serving platter

Puff pastry is a very delicate ingredient and working with it can be a bit tricky. To get that light, flaky, delicate texture, follow the tips below.

  • Make sure the sheet of puff pastry is fully thawed. If the sheet of dough is still frozen, it will rip apart once you try to unfold it. I recommend to thaw the dough for 3-4 hours in the fridge, but overnight would be even better.
  • This recipe only requires one sheet of puff pastry, but if you are planning to double the recipe, only work with one sheet of dough at a time and keep the second in the refrigerator. Once you have rolled the first sheet, place it on a baking sheet in the fridge while you complete the second.
  • Work quickly. Make sure to have the filling ready and cooled before rolling out the puff pastry, then work as quickly as possible. This ensures the fat in the dough does not melt, which is what produces the flaky layers. If the dough starts to warm up halfway through, simply place it back in the fridge to chill.
  • Roll the dough out on a lightly floured surface to prevent sticking.
  • Use a super sharp knife when slicing the samosa pinwheels. If the knife is not sharp enough, the layers will stick together.
  • Preheat the oven or AirFryer while the prepared pinwheels chill in the fridge. Puff pastry bakes the best when cold.

How To Make Samosa Pinwheels

The samosa pinwheels are rolled and sliced using the same technique, but time and temperature vary based on the Oven or AirFryer.

How To Make Samosa Pinwheel Filling Recipe

Step 1: Boil Potatoes

The potatoes must first be boiled using the Instant Pot or Microwave.

  • Instant Pot: Place trivet in the inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid (sealing position), and pressure cook for 5 minutes (or 7 minutes for russet) at HIGH pressure.
  • Microwave: Poke potatoes with a fork. In a microwave-safe bowl, add potatoes and fill the bowl halfway through with water. Cook potatoes using the ‘Potatoes preset”, or for 7 minutes at HIGH temperature. Check for doneness by inserting a knife. If still not done, microwave for another 2 mins.
  • When potatoes are cool enough to handle, peel and mash them. Keep aside.

Step 2: Make The Pinwheel Filling

Once the potatoes are boiled and cooled slightly, begin making the pinwheel filling:

olive oil pouring in skillet, hand adding cumin seeds to skillet, hand holding bowl with red onions, hand holding chopped jalapeno in bowl
  • Place a non-stick pan over medium-high heat for 30-45 seconds. Add oil and cumin seeds (pics 1 & 2)
  • When cumin seeds begin to sizzle, add chopped onion and jalapeno. Saute for 2-3 minutes. Remove from heat (pics 3 & 4).
hand holding glass bowl with spices over skillet, mixing spices into skillet with red spatula, mixing potatoes into skillet with red spatula, cilantro and potatoes in skillet
  • Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything. The residual heat from the onions is enough to bloom the spices and ginger (pics 5 & 6).
  • Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Mix well and set aside until cooled completely (pics 7 & 8).

Step 3: Roll, Slice and Bake

two hands rolling puff pastry with wooden rolling pin, spatula spreading samosa filling on puff pastry, two hands rolling puff pastry, two hands sealing samosa pinwheel roll
  • Thaw one sheet of ‘rectangle-shaped’ store-bought puff pastry in the refrigerator for at least 3-4 hours, but ideally overnight. Keep it refrigerated until the filling is cool and ready for use.
  • Remove the puff pastry sheet from the fridge. Sprinkle a little all-purpose flour on a clean work surface and rolling pin. Using the rolling pin, thin out the pastry sheet so it expands by roughly 15-20% in size (pic 1).
  • Using the back of a spoon or an off-set spatula, spread the samosa filling in a thin layer all over the pastry sheet, leaving 1/4 inch border from the sides (pic 2).
  • Roll the sheet in the shape of a log, starting from the longer side. Use smaller flips so it rolls up into a tight log (Watch the video). Once rolled, roll it a few times so the seams seal tightly (pics 3 & 4).
hand slicing rolled samosa pinwheels, hand flattening samosa pinwheel, puff pastry pinwheels on baking sheet, samosa pinwheels in airfryer
  • Trim off 1/2 inch at the edges and discard. Using a very sharp knife, cut the log in ½ inch discs. Lay the discs flat and ‘gently’ press down with your fingers, flattening it a bit (pics 5 & 6).

Oven-Baked Samosa Pinwheels

  • Lay the pinwheel discs on aluminum or parchment-lined baking sheet, keeping a little distance between each. Bake as per the pastry-box directions. My pastry pinwheels usually bake for 10-12 minutes in a preheated oven at 400°F (pic 7).

Samosa Pinwheels in the AirFryer

baked samosa pinwheels in airfryer
  • Lay the discs down in the fryer basket, keeping a little distance between each. Air fry them at 400°F for 8 minutes. Don’t overcrowd the basket as that prevents them from puffing up and getting crisp (pic 8).

Can Puff Pastry Pinwheels Be Frozen? Tips for Making These for a Party

Yes! These samosa pinwheels make a wonderful make-ahead appetizer that you can bake right from frozen. Simply prepare the pinwheels from start-to-finish, but do not bake.

Place the sliced pinwheels on one layer on a parchment-lined baking sheet lined with a bit of space between each piece. Freeze for 1 hour, or until frozen solid.

Transfer to an airtight container with sheets of parchment between each layer or in a plastic freezer storage bag. Label, date and freeze for up to 6 weeks.

To bake from frozen, add 4-5 minutes to the baking time for the oven or AirFryer method.

How To Serve Samosa Pinwheels

samosa pinwheels recipe on a black serving plate

These mouthwatering pinwheels are a great option for potlucks, casual get-togethers, Game Day parties or any time you need a snack! A few of my favorite ways to serve these potato-stuffed pinwheels are:

  • With a side of cilantro or tamarind chutney
  • With a side of ketchup (yesss!)

Recipe Tips For Samosa Pinwheels Recipe

  • Chill the samosa filling completely. If you spread warm potato filling on the cold puff pastry, it will melt the fat in the pastry, completely ruining it’s light, flaky texture.
  • Make sure the puff pastry remains as cold as possible. This ensures your samosa pinwheels will bake to a light and crispy texture. Follow the Tips For Working With Puff Pastry above.
  • Spread the potato filling as even as possible and leave a border. The even layer will produce an even spiral of potato filling throughout the pastry. The border ensures the pastry rolls and seals properly. For an extra bit of insurance, you can brush a light layer of cold water on the outer edge where you are going to seal so the pastry sticks together.
  • Leave a generous amount of space between each pinwheel when baking – at least 2 inches. This facilitates enough air circulation around each pastry puff, which promotes even cooking and that beautiful golden brown color.
  • For extra golden color, you can (optionally) brush the top of each samosa pinwheel with a light coating of egg wash (1 egg whisked with 1 tablespoon of water).
  • Easily double the recipe. Since most puff pastry packages come with two pastry sheets, simply double the recipe and use the whole package. It’s also another great way to feed a crowd!

More Samosa Recipes From My Kitchen

More Indian Appetizer Recipes From My Kitchen

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

puff pastry samosa pinwheels on black serving plate with cilantro and tamarind chutney in two small white bowls

Samosa Pinwheels Recipe

This Samosa Pinwheels recipe is a crispy take on the popular Indian chaat that's wrapped in puff pastry and baked in the Oven or AirFryer.
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 28 pinwheels
Calories: 63kcal
Author: Aneesha Gupta

Ingredients

Samosa Filling

  • 2 gold potatoes (medium) (about 1.5 cups), 1 large russet potatoe
  • 1 tbsp avocado oil or olive oil
  • ½ tsp cumin seeds
  • ½ cup onion finely chopped, about ⅓ an onion
  • 2 tsp jalapeno de-seeded and finely chopped
  • 2 tsp ginger finely chopped
  • cup frozen peas thawed
  • 2 tbsp chopped cilantro

Spices for Samosa Filling

Pinwheels

  • 1 sheet Frozen puff pastry Thawed in the refrigerator 3-4 hours

Instructions

Boil Potatoes (Instant Pot or Microwave)

  • Instant Pot: Place trivet in inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid (sealing position), and pressure cook for 5 mins at high pressure. If using russet potato, increase time to 7 mins.
  • Microwave: Poke potatoes with a fork. In a microwave safe bowl, add potatoes and fill the bowl halfway through with water. Cook potatoes using the 'Potatoes preset", or for 7 mins at high temperature. Check for doneness by inserting a knife. If still not done, microwave for another 2 mins.
  • When potatoes are cool enough to handle, peel and mash them. Keep aside.

Samosa Filling

  • Heat a non-stick pan on medium-high heat (takes 30-45 seconds). Add oil and cumin seeds.
  • When cumin seeds begin to sizzle, add chopped onion and Jalapeno. Saute for 2-3 minutes. Turn off the heat.
  • Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything. The residual heat from the onions is enough to bloom the spices and ginger.
  • Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Mix well and set aside.

Pinwheels

  • Thaw one sheet of 'rectangle-shaped' store-bought puff pastry in the refrigerator. It should take 3-4 hours. Keep it refrigerated till the filling is cool and ready for use.
  • Remove the puff pastry sheet from the fridge. Sprinkle a little all-purpose flour on any rolling surface, and rolling pin. Using the rolling pin, thin out the pastry sheet so it expands by 15-20% in size (roughly).
  • Using the back of a spoon or an off-set spatula, spread the samosa filling in a thin layer all over the pastry sheet, leaving 1/4 inch from the sides.
  • Now roll the sheet like a log, starting from the longer side. Use smaller flips so it rolls up into a tight log. (Watch the video)
  • Once rolled, roll it a few times so the seems seal tightly. Now, trim off 1/2 inch at the edges and discard. Using a sharp knife, cut the log in ½ inch discs. Lay the discs flat and 'gently' press down with your fingers, flattening it a bit.

Bake it- Air fryer or Oven

  • Oven: Lay the pinwheel discs on an aluminum or parchment lined baking sheet, keeping a little distance between each. Bake as per the pastry-box directions. I mostly end up baking them for 10-12 in a preheated oven at 400°F.
  • Air Fryer: Lay the discs down in the fryer basket, keeping a little distance between each. Air fry them at 400°F for 8 mins. Don't overcrowd the basket as that prevents them from puffing up and getting crisp.

Serving Suggestion

  • Cool the pinwheels for 5-10 minutes. Then serve them with your favorite chutney or even ketchup!

Notes & Recipe Tips

Recipe Tips For Samosa Pinwheels:
  • Chill the samosa filling completely. If you spread warm potato filling on the cold puff pastry, it will melt the fat in the pastry, completely ruining it’s light, flaky texture.
  • Make sure the puff pastry remains as cold as possible. This ensures your samosa pinwheels will bake to a light and crispy texture. Follow the Tips For Working With Puff Pastry above.
  • Spread the potato filling as even as possible and leave a border. The even layer will produce an even spiral of potato filling throughout the pastry. The border ensures the pastry rolls and seals properly. For an extra bit of insurance, you can brush a light layer of cold water on the outer edge where you are going to seal so the pastry sticks together.
  • Leave a generous amount of space between each pinwheel when baking – at least 2 inches. This facilitates enough air circulation around each pastry puff, which promotes even cooking and that beautiful golden brown color.
  • For extra golden color, you can (optionally) brush the top of each samosa pinwheel with a light coating of egg wash (1 egg whisked with 1 tablespoon of water).
  • Easily double the recipe. Since most puff pastry packages come with two pastry sheets, simply double the recipe and use the whole package. It’s also another great way to feed a crowd!
 
 
Note: The nutrition facts below are my estimates and do not include the garnishes.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
Course: Appetizer
Cuisine: American, Indian
Keyword: pinwheel samosa chaat, puff pastry samosa pinwheels, samosa pinwheels, samosa recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

You Might Also Like

No Comments

Leave a Reply