Samosa Pinwheels

Filling ingredients:  

• Potatoes – 2 large - boiled and mashed 

• Peas – 0.5 cup - boiled and coarsely mashed 

• Oil – 2 tablespoons

• Cumin powder – 1 teaspoon

• Red chili powder – 1 teaspoon

• Amchur (Dried mango) powder – 1.25 teaspoon

• Coriander powder – 1.25 teaspoon

• Turemric powder – 0.5 teaspoon

• Garam masala powder – 1 teaspoon

• Mint leaves – 1 tablespoon

• Fennel seeds – 0.5 teaspoon – coarsely crushed

• Salt – 1 teaspoon or to taste

• Cilantro – 2 tablespoons 

Pastry ingredients: 

• Puff pastry – 2 sheets 

• Shredded cheese – 0.75 cup

• Butter – to brush the pinwheels 

Thaw the puff pastry sheets in the fridge for 3 to 4 hours, or follow the instructions on the box. 

Filling Prep: 

Heat oil in a heavy bottom pan.  Add mashed potatoes, boiled peas, and spices to the pan.   Mix until the ingredients are well blended.  Take the potato filling off the heat and set it aside to cool completely.  

Assemble Pinwheels: 

Once the sheets are thawed, roll out the puff pastry sheets on a dusted surface.   Top the puff pastry sheets with the cooled samosa filling.  Spread the filling evenly and then top this filling with shredded cheese in a single layer.  Roll up each sheet from the long side until you reach the other side.  Secure the ends.  Apply a little water at the edges and seal the ends.  The rolled puff pastry will look like logs.  Wrap each log with plastic wrap and chill the sheets for 30 minutes to an hour in the refrigerator.  

Preheat the oven to 400 degrees Fahrenheit.  

Grease/spray a baking sheet with oil and set it aside.  Once the rest time in the fridge is over, slice the dough logs into even pieces when ready to bake and transfer them to the prepared greased baking sheet.  Leave enough room between each piece so that they can spread.  You should get around 40 samosa pinwheels.  Bake the pinwheels for about 12 minutes or until golden.  When done, remove from the 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 the beautifully baked samosa pinwheels with the chutney of your choice!