PUFF PASTRY SAMOSA PINWHEELS is a delicious twist on the classic Indian snack, samosas. Instead of the traditional triangular shape, these samosas are made in the form of pinwheels using flaky, buttery puff pastry.
To make these pinwheels, a flavorful filling of spiced potatoes, peas, onions, and sometimes meat or paneer, is prepared and spread over the puff pastry sheet. The pastry is then rolled tightly into a log and sliced into individual rounds, revealing the beautiful spiral shape of the pinwheels.
These puff pastry samosa pinwheels are easy to make and are perfect for entertaining or as a fun snack for any occasion. They are versatile and can be made with a variety of fillings, making them a crowd-pleaser for both vegetarians and non-vegetarians.
Overall, these puff pastry samosa pinwheels are a delicious and creative way to enjoy the flavors of traditional Indian samosas in a fun and unique way.
Sure! Here’s a recipe for Puff Pastry Samosa Pinwheels:
- 1 package of puff pastry, thawed
- 2 potatoes, peeled and diced
- 1/2 cup frozen peas
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of garam masala
- Salt and pepper to taste
- 1 egg, beaten
- Chopped fresh cilantro (optional)
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, boil the potatoes in salted water until tender. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and fry until fragrant, about 1 minute.
- Add the onion and garlic to the skillet and sauté until softened and translucent, about 5 minutes.
- Add the coriander, turmeric, garam masala, salt, and pepper to the skillet and stir to combine.
- Add the cooked potatoes and frozen peas to the skillet and stir to combine. Cook for a few minutes until the peas are heated through.
- Roll out the puff pastry on a lightly floured surface into a rectangle about 1/4 inch (6 mm) thick.
- Spread the potato and pea mixture evenly over the puff pastry, leaving a 1-inch (2.5 cm) border on all sides.
- Starting at one of the long edges, roll the puff pastry up tightly into a log.
- Brush the beaten egg over the exposed edge of the puff pastry to help seal the roll.
- Use a sharp knife to slice the log into 1/2-inch (1.25 cm) thick slices.
- Place the pinwheels on the prepared baking sheet, and cut the side down. Brush the tops with more beaten eggs.
- Bake for 15-20 minutes, or until the puff pastry is golden brown and flaky.
- Serve warm, garnished with chopped fresh cilantro if desired.
Enjoy your delicious Puff Pastry Samosa Pinwheels!