These little bites are not only fun to make but super delicious too. A spicy samosa filling laced with smoky cumin and green chillies all rolled up in flaky puff pastry and baked to perfection. I like to serve them with chutney and chai and they disappear in no time.
Because these are baked in puff pastry, you dont miss the deep fried crust, however they are much quicker to put together, can be made a day ahead and kept cold in the fire and baked off right before you are ready to serve.
The filling is my go to samosa filling, a potato and pea and masala smelling of hing and green chillies. Adding a few step by step pictures in this post for easy referral. Make these for your Diwali party and serve them with cocktails or chai.
Ingredients (Makes 18-20 bites)
- 2 puff pastry sheets (thawed overnight and kept cold)
- 1 tbsp all purpose flour
- 2 tbsp water
- Melted (but cooled) butter for brushing
For the Samosa Filling
- 2-3 potatoes, boiled (about 250 gms)
- 1/2 cup peas (fresh or frozen)
- 2 tbsp cooking oil
- 1.5 tsp cumin seeds
- 1/2 tsp hing
- 1 tsp coriander seeds, coarsely crushed
- 2-3 green chillies, chopped (adjust to taste)
- 1/2 tbsp chopped ginger
- 1 tsp hot red chili powder (adjust to taste)
- 1 tsp chaat masala
- 1/2 tsp anardana (dried pomegranate seeds, crushed)
- 1/2 tsp amchoor (dry mango powder, adjust to taste)
- 1/2 tsp roasted cumin powder
- Salt to taste
- 2 tbsp chopped cilantro
First make the samosa filling. Peel the boiled potatoes and using your hands, crumble them into small pieces, don’t mash them. Set aside.
In a medium pan, add the cooking oil and heat it up on medium low. Temper the oil with cumin, hing and coriander seeds, sauté for 20 seconds, do not let the spices burn. Add the chopped ginger and green chillies to the pan and sauté for about 10-15 seconds taking care not to burn anything. Take the pan off the stove if needed. Add peas to the pan, return to the stove and and sprinkle 1/2 tsp of salt. Cook the peas for 1-2 minutes if using frozen, cook for 3-5 minutes if using fresh until the peas are soft. You might need to cover the pan in case of fresh peas.
Add the red chili powder next and sauté. Add the potatoes to the pan and mix with everything else. Reduce the heat to low and sauté on low heat for 3-5 minutes until the potatoes are warmed through and nicely combined with spices and herbs but do not turn brown. Switch off the stove. Immediately mix in rest of the ingredients – chaat masala, anardana, amchoor, roasted cumin powder. Mix, taste and adjust the salt. Mix the cilantro. Samosa filling is ready. Transfer to a bowl or let the filling completely cool down in the pan. You can make the filling a day ahead as well.
Line a large cookie baking sheet with parchment paper. Make a slurry of 1 tbsp flour and 2 tbsp water.
Making the Samosa bites. Flour your working surface and unroll the thawed puff pastry sheet. Using a rolling pin, smooth out the folds of the pastry. Spread the flour slurry on all sides of the pastry.
Add the samosa filling on long side of the pastry leaving a 1/2 inch gap. Do not over stuff. Roll gently (like you would a cinnamon bun roll) but tightly to make a log. Pinch the end gently to close. If at any time you feel that the puff pastry is getting warm, refrigerate immediately and resume work once its chilled.
Using a sharp knife, cut about 2 inch thick pinwheels out of the pastry log. Place the pinwheels on the cookie sheet 2 inches apart, they will spread.Chill the pinwheels in refrigerator for 15 minutes before you bake or you can store them covered until ready to bake.
Preheat oven to 400 F (or the temperature indicated on your puff pastry brand). Brush the pinwheels nicely with melted butter. Bake for 15-20 minutes until light golden brown. (start checking after 16 mins so that they are not too browned)
Serve warm with chutneys and chai.