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RECIPE PARVE APPETIZER
Samosa Pinwheels
August 7, 2026
Chef Leron Khalifa
Ingredients
Servings: 10
- 800 g Potatoes (about 4 large), boiled & mashed
- 0.75 cup Green peas
- 2 tbsp Oil
- 2 tsp Cumin seeds
- 2 tsp Ginger, finely grated
- 1 Green chili, finely chopped (optional)
- 2 tsp Coriander seeds
- 2 tsp Fennel seeds
- 0.5 tsp Turmeric
- Salt, to taste
- 0.33 cup Fresh coriander, chopped
- 1 kg Puff pastry
- 1 tbsp Flour (for dusting)
- Oil or melted butter (for brushing)
Preparation
- Prepare the filling
- Heat oil in a pan. Add cumin seeds , fennel seeds and coriander and let them crackle.
- Add ginger and green chili; sauté 30 seconds.
- Add peas, mashed potatoes, spices, and salt.
- Cook 4–5 minutes until mixture is dry and well combined.
- Mix in chopped coriander and let cool completely.
- Assemble
- Roll out puff pastry slightly on a floured surface.
- Spread filling evenly in a thin layer.
- Roll tightly into a log.
- Slice into 2 cm thick pinwheels.
- Bake (recommended for workshops)
- Arrange on lined baking tray
- Brush lightly with oil or butter
- Bake at 200°C for 20–25 minutes until golden.