Are you looking for a finger-food recipe for your upcoming party? Then you’re in the right place. Puff pastry samosa pinwheels generously packed with a savory filling is all you want! These flaky and irresistible pinwheels are a great option for potlucks, game day parties, or anytime you need in a delicious snack.
Can you believe its June already and it’s graduation time here! Time to celebrate the accomplishments and achievements of our kids. My friend’s daughter is graduating from High School and to celebrate her special day; I am planning to make a crowd-pleasing appetizer: Puff Pastry Samosa Pinwheels!
Pinwheels are one of the most versatile appetizers that can match any occasion. Whether be a party or a potluck, everyone loves pick-me-up-kind-of -little-bites that can be made well ahead of time and tastes amazing and this recipe fits the bill perfectly!
These beautifully baked pinwheels certainly look fascinating and prettier on the dinner table, and your guests will be super tempted to try a few. But beware, no one can stop at one as they are very addictive and your guests will come back for seconds.
So, put together a big batch of this crowd-pleasing pinwheels and watch it disappear. Coming back to the recipe, below I have unfolded few of my favorite tips that will help you get the absolute PERFECT pinwheels every time you make!
Origin of Samosa?
Samosa, a deep-fried stuffed savory snack is undoubtedly the most loved quintessential Indian delicacy. From college canteens to street vendors, railway platforms to airport lounges, movie halls to food courts; samosa is omnipresent. But did you know that this famous samosa is not of the Indian origin?
Some of the earliest mentions state that samosa originated from the Middle East and Central Asia regions. The term samosa is derived from the Persian word: sanbosag, meaning crescent.
Over the years, samosa traveled across many cultures and regions and finally made its way to the Indian continent (in the 13th century). On this journey, every region added its own flair and alterations to this simple pastry and transformed it into a delicious triangle-shaped deep-fried pastry that we all love today.
Depending on the taste and crowd, samosa recipe varies, especially in regards to the filling, which may consist either of vegetables or meat, lentils or paneer. However, you will find several other versions like the Chinese samosa stuffed with noodles, the Mexican samosa, Mac and cheese samosa, pizza samosa, and not to forget the kid-friendly chocolate samosas! But the most common and loved version is the vegetable samosa made with potatoes and peas mixture.
What ingredients do I need for these delicious Puff Pastry Samosa Pinwheels?
You only need a handful of ingredients off your pantry and fridge to make these flavorful pinwheels like:
- Boiled Potatoes
- Boiled Peas: peas adds beautiful green color to these pinwheels.
- Puff Pastry Sheets
- Shredded cheese – optional, but tastes delicious
- Spices like coriander powder, crushed fennel seeds, turmeric, paprika (red chili powder), cumin powder, raw mango powder, dried mint leaves, salt, and curry powder (garam masala powder)
- Fresh cilantro leaves
- Feel free to add or subtract spices to taste.
How to make Puff Pastry Samosa Pinwheels?
This recipe is quite easy and requires simple steps to prepare! Simply:
- Ready the filling,
- Roll the dough,
- Spread the filling,
- Slice and,
1) ROLL OUT PIZZA DOUGH
I have used a store bought puff pastry sheet for this recipe. Thaw the sheets according to package directions. Roll and thin it out onto a dusted surface.
2) TOP WITH YOUR FAVORITE FILLING
Top the pizza dough with a samosa filling. The filling should be at room temperature. Spread the filling evenly and then top this filling with shredded cheese in a single layer.
3) ROLL AND CHILL
Roll up each sheet from the long side until you reach the other side. Secure the ends. If needed, apply a little water at the edges and seal the ends. Wrap each log with a plastic wrap and chill while the oven is heating up.
When ready to bake, slice the dough log into even pieces and place on a greased baking dish. Leave enough room between each piece so that they can spread.
Now all that is left is: bake these yummy pinwheels in a preheated oven until golden brown. When done, remove from oven, some pinwheels may stick to the tray because of the melted cheese. No worries, run a butter knife under the pinwheels and you are good to go.
Serve and enjoy! These pinwheels will impress your guests and their taste buds!
Tips to consider while working with Puff Pastry!
Even though the puff pastry dough is a thick sheet of dough, but working with it at times can be very tricky. Therefore, to get better results, one needs to understand how to work with puff pastry.
- Always make sure the Puff Pastry sheets are fully thawed. Do not try to unfold a frozen sheet as it may tear and fall apart.
- Work with one sheet at a time and chill the unused ones (wrapped in a plastic bag) in the refrigerator.
- Puff pastry sheets are easy to handle when cold. So, keep the fillings ready. Once the sheets are thawed, roll them out and spread the filling. Work quickly.
- The filling should be at room temperature. If the filling is hot, it will start melting the pastry layers, and the sheets will fail to rise and puff.
- Roll the dough on a floured surface to avoid sticking.
- In hot and humid weather, chill the chopping board and the rolling pin in the refrigerator to prevent the dough from sticking.
- If the dough becomes sticky while working, return it to the fridge and chill again.
- Seal the edge of the sheets with lukewarm water.
- Always use a sharp knife to cut the log. A dull blade will make the layers stick together, and the sheets may fail to rise.
- Preheat the oven before tossing the pinwheels in the oven. While the oven is heating, chill the covered puff pastry pinwheels in the refrigerator. Puff pastry bakes well when cold.
- For deep golden color, brush the cut puff pastry sheets with egg wash. Vegetarian option: then brush the top of the sheets with melted butter. Results may differ.
- During baking, if bubbles start to appear on the surface of the sheets, prick it with a fork and allow the steam to escape.
Are Puff pastry sheets and filo/phyllo dough sheets the same?
I am often asked this question: “Are puff pastry and phyllo dough the same? The answer is: No, they are not! Both the dough bakes flaky and delicious recipes, but their properties are different. Let’s look at them below.
Phyllo (pronounced as FEE-low) means “leaf” in Greek and is made up of dough sheets that are thin as a leaf. These tissue like thin sheets of dough contain no form of fat (it’s mainly flour and water), hence, making it quite delicate to work with and can dry out quickly if exposed to air. Therefore, each sheet of phyllo is kept covered with a damp cloth and brushed with butter before baking. This brushing with butter is what produces flaky and crispy recipes.
In contrast to Phyllo/filo, Puff pastry is a pretty sturdy product where layers of butter are wrapped in between the thin sheets of dough. The dough is then folded, chilled and refolded again. These layers of folding and refolding of dough and butter is what makes the product “puff” when baked. During baking when the liquid evaporates, the steam expands the dough and this expanding air (that is formed in between the sheets of the dough) creates flaky snacks. The best part, as the buttery richness melts into the dough, it lends a beautiful golden color to the snack that is just perfect.
Due to these properties (phyllo is flaky, puff pastry is rich, light and airy), puff pastry sheets and phyllo sheets can not be used interchangeably in a recipe, unless stated. Both Puff Pastry and Phyllo sheets are sold in the freezer section of your local grocery store.
Lot more ways to customize these Pinwheels: other filings and variations!
Puff pastry is incredibly versatile and you can make these pinwheels with many lip-smacking flavors like:
- scrambled tofu, red bell peppers, and cheese
- spinach, artichokes, and cheese
- taco pinwheels
- Paneer tikka (Indian cottage cheese) pinwheels
- pizza flavored pinwheels
- sundried tomato pesto pinwheels
- simple 3-cheese with seasonings pinwheels
- Quick and Easy garlic herb butter pinwheels
- like pinwheels for breakfast? Try scrambled eggs with your favorite veggies. Yum!
The possibilities and combinations are endless. I like all the amazing variations, but I am a bit partial towards Paneer tikka pinwheels. Would like to give it a try someday.
A perfect make-ahead appetizer!
This is a great appetizer to make ahead of time and bake it later. If you decide to make these pinwheels in advance then spread the filling onto the dough, roll the dough into logs and secure the ends. Wrap the logs in a plastic wrap and refrigerate, until you’re ready to bake and serve. Don’t slice the log; wrap and refrigerate.
When ready to bake, remove from the refrigerator, slice, and bake as directed in the recipe. It’s best to refrigerate the rolled-up dough for up to 24 hours.
I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. 🙂
Craving for more, try these other options!
Thanks for reading.💕
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Puff Pastry Samosa Pinwheels
- 2 sheets Puff Pastry (vegan)
- 2 tablespoons Olive oil
- 2 large Boiled Potatoes (peeled and Mashed)
- 1/2 cup Peas (boiled and coarsely mashed)
- 3/4 teaspoon Fennel seeds (coarsely crushed)
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika (or red chili powder)
- 1.5 teaspoons Coriander powder
- 1/2 teaspoon Turmeric powder
- 1.25 teaspoon Garam Masala Powder
- 1 teaspoon Dried mint Leaves (crushed)
- 1.5 teaspoons Raw Mango Powder (optional)
- – – Salt to Taste
- 3/4 cup Shredded Cheese (low fat)
- Thaw the frozen puff pastry sheets according to package directions.
- Meanwhile, prepare the filling. Heat oil in a pan. Once the oil is hot, add mashed potatoes and peas to the pan.
- Now add all the spices: coriander powder, crushed fennel seeds, turmeric, paprika (red chili powder), cumin powder, raw mango powder, dried mint leaves, salt, and curry powder (garam masala powder).
- Saute for few seconds until all the spices are blended well into the potato-pea mixture. Do the taste test and adjust the seasonings.
- Set it aside and allow it to cool.
- Preheat oven at 400 degrees F.
- Remove the thawed puff pastry sheet from the refrigerator. (Read all about how to handle puff pastry sheets in the above post). Work with one sheet at a time and keep the unused sheet wrapped in a plastic bag and return it to the refrigerator.
- Unwrap the pastry sheet and roll the dough out onto a surface that is dusted with flour. This will prevent the dough from sticking to the surface and the rolling pin. (see step by step pics above 👆)
- Evenly spread the cooled potato-pea mixture onto the sheet. Top with shredded cheese and start rolling the dough until you reach the other side. Secure and seal the edges with a light coating of water. The dough will resemble a log.
- Wrap this log with a plastic wrap and store in the refrigerator. Repeat this process with the other sheet and refrigerate until ready to bake.
- Slice the dough log into even pieces and place on a greased baking dish.
- Bake at 400 F degrees for 20 -22 minutes or until golden brown.
- Serve the beautifully baked samosa pinwheels with the chutney of your choice!