Easy puff pastry samosa pinwheels are stuffed with spiced potato, paneer and peas filling. The addition of cashews and raisins make them extra rich and flavorful. They make a crowd pleasing appetizer for potlucks and parties!
Before you begin, make sure to thaw your puff pastry sheet according to instructions on the package.
Heat 1 tablespoon oil in a large pan on medium heat. Once the oil is hot, add 1 tablespoon chopped golden raisins and 1 tablespoon chopped cashews. Cook for around 45 seconds until cashews turn golden brown and raisins plump up. Remove on a plate.
To the same pan, now add 1 teaspoon crushed coriander seeds and 1/2 teaspoon cumin seeds. Let them sizzle for seconds and then add 1/4 teaspoon hing.
Add 1-inch chopped ginger and 1 chopped green chili (you can add more to taste). Cook for 1 minute.
Then add in the boiled potato (1 medium/225 grams), 6 oz/170 grams paneer (I cut it into small cubes, you can also grate it) and 1/3 cup green peas (these are frozen peas which I soaked in warm water for 5 minutes before using).
Turn heat to low and take a potato masher and mash until potatoes and well mashed and everything comes together.
Add the spices and salt- 1/2 teaspoon coriander powder, 1/4 teaspoon amchur, 1/4 teaspoon garam masala, 1/4 teaspoon red chili powder, pinch of ajwain and salt (to taste, around 1/4 to 1/2 teaspoon). Add back the sautéed cashews and raisins back into the pan.Again take the potato masher and mix everything together until the the potato, paneer and peas and well coated with the spices. The filling is now ready. Let it cool down. Don't fill while it's hot.
Unroll the thawed puff pastry sheet. I use my silicone mat to roll it, sprinkle some flour so that it doesn't stick even though if you use silicone mat it won't stick even without the flour. Roll it using a rolling pin so that it gets little elongated from all sides.
Make a smooth paste with 2 tablespoons flour and 4 tablespoons water. Apply that paste on one of the sides of the rolled sheet (the side where you will end up the rolling process and seal the roll).
Now, transfer all the prepared filling to the sheet. Spread it into a thin layer using your hands across the pastry, leaving an inch from all sides.
Start rolling (roll from the longer side and the side opposite to where you applied the flour-water paste). Tuck the pastry as you roll and make a tight roll.
Roll all the way until the end where it seals. It will seal easily when you reach the other end because of the applied flour-water paste.
Now, lengthen it a little by rolling it between your palms. I did this because I thought my roll was quite thick, if you feel yours is already long and thin enough, then you don't need to do this. Wrap the log with a cling sheet and place in the refrigerator for 20 to 20 minutes. Meanwhile pre-heat oven to 400 F degrees.
Take it out of the refrigerator and cut 1/2 inch slices using a serrated knife. You can discard the ends from both sides as they don't have the filling. You would get around 25 pinwheels.
Arrange them on a baking sheet lined with parchment paper, you would need to do this in 2 batches if you don't have a very large baking sheet. Bake at 400 F degrees for 20 to 25 minutes until the pinwheels are nicely browned and crisp. Serve with cilantro chutney!
Air Fryer Instructions
Follow the same recipe, air fry at 390 F degrees for 10 to 11 minutes until golden brown and crisp.
Puff pastry bakes well when it's cold and that's why I like to chill the slices before baking them. Also, for this very reason work quickly with the puff pastry else it won't give the desired layers and flakiness that one expects from puff pastry.
Thaw the puff pastry either in the refrigerator or at room temperature. I usually thaw at room temperature, takes around 40 minutes or so. You can thaw in the refrigerator overnight. Make sure the sheet in completely thawed before you roll and fold it.
If you are allergic to nuts or don't like them, you can skip them. You can even skip the raisins. But since I am calling them shahi samosa pinwheels, I would recommend using both!