Puff Pastry Samosa Pinwheels
Happy Diwali! Begin the celebration with this 5-step Puff Pastry Samosa Pinwheels recipe.
Cooked potatoes, peas, raisins, cashews, ginger, chili and paneer cheese are rolled up like a cinnamon roll and baked — it’s like a samosa, only trendier, and every bit as delicious.
The paneer melds with the chutney and raisins to create a nice, soft texture that complements the pastry’s natural, savory flake and subtle sweetness. Each bite feels like pulling on your favorite fall sweater — it’s warm and welcoming — like you’ve known it your whole life.
We think these pinwheels would be perfect for your next party spread or to serve as an appetizer for an upcoming dinner party. But don’t be surprised when they steal the spotlight — they simply look too good to go unnoticed.
Here’s the recipe:
- Heat the oven to 400 F. Peel and dice 5 medium Yukon Gold potatoes. Place the potatoes in a microwave-safe bowl covered with plastic wrap and cook on high for 12 minutes or until potatoes are easily pierced with a fork.
- Immediately stir in 2 cups frozen sweet peas, 1 cup crushed and toasted cashews, 1 cup golden raisins, ¼ cup L&B Garam Masala Seasoning, 1 Tbsp minced serrano pepper, 1 Tbsp minced fresh ginger and the zest and juice from one lime. Mix together until fully combined.
- Spread the potato filling evenly across 2 thawed puff pastry sheets. Evenly distribute 2 cups diced paneer cheese and 1 cup chopped cilantro over the filling.
- Roll the puff pastry sheets into logs like a cinnamon roll and, using a sharp knife, slice the logs into 16 2-inch-thick pinwheels.
- Transfer to a sheet pan and bake for 20 to 25 minutes, or until the pinwheels are golden brown and the puff pastry starts to flake. Serve with mango chutney.
