Samosa Pinwheels

Puff pastry rounds stuffed with sauteed potatoes and tomatoes

Here's a samosa with a twist. Versatile pre-rolled puff pastry sheets make the pinwheels very easy to prepare, and best of all, they require no deep-frying. Look for them (President's Choice brand) in the freezer section of Loblaws supermarkets. You can also cut the puff pastry into small squares to make more traditional samosa shapes. Simply place a tablespoonful of the filling in the centre of the square and fold over to make a triangle. Pinch edges to seal, brush with egg and bake. Pinwheels can be made up to a day ahead of time and kept refrigerated. Brush with egg just before baking. Leftover stuffing makes an excellent side dish.

For the stuffing

2-1/2 lb Yukon Gold potatoes, about 4 or 5 medium-sized ones 1 cup frozen peas 1 inch piece ginger, chopped 4 cloves garlic, peeled 2 medium onions, peeled and quartered 6 whole canned plum tomatoes, lightly drained 4 tbsp vegetable oil 1 tsp cumin seeds Salt to taste 1/2 tsp turmeric 1 tsp garam masala 1/2 tsp cayenne pepper 1 tsp toasted crushed cumin seeds 1 tsp ground coriander seeds 1 tsp ground cumin seeds 1 tbsp dried fenugreek leaves (Kasoori methi) 1 tbsp lemon juice 2 tbsp chopped fresh coriander leaves

Boil potatoes until tender. Cool, peel and chop them into very small pieces or mash lightly with a fork. Put peas in microwave-safe bowl and cover with water. Seal with plastic wrap and microwave on high for 5 minutes. Drain in sieve. Mince ginger, garlic and onions in food processor. Transfer to a bowl, then puree tomatoes in food processor. Set aside.

Warm oil in deep non-stick pan over medium-high heat and add cumin seeds. After 30 seconds, add minced onion mixture. Saute for about 8-10 minutes, until onions are lightly browned. Reduce heat to medium and add tomatoes. Cook 5 minutes until they thicken slightly. Add all spices and cook for 1 minute. Add potatoes, mash lightly into sauce, then add peas. Stir to mix and cook uncovered 5 minutes, stirring occasionally. Add lemon juice and chopped fresh coriander leaves, stir to mix. Cool to room temperature then refrigerate mixture for 1 hour or longer.

For the pastry shell

1 package pre-rolled frozen puff pastry sheets (2 sheets per package) 1 egg, beaten 2 tbsp sesame seeds

Thaw puff pastry according to package directions. Spread one sheet on work surface, (keeping the wax paper it comes rolled in under it) and spoon out half of potato mixture over top. Spread evenly all over. Starting from one end, roll pastry over filling, like sushi or a jelly roll, using the waxed paper under pastry for easy guidance. Roll tightly all the way through. Pinch the edges to hold in place. Wrap tightly in plastic wrap and refrigerate for one hour or longer. Repeat with remaining puff pastry

Preheat oven to 400F. Remove puff pastry from wrap, place on cutting board. Slice into 1/2-inch rounds using sharp knife. Stand rolls on parchment-lined baking sheet. Brush with beaten egg and sprinkle tops lightly with sesame seeds.

Bake 20 minutes until tops are golden and pastry is cooked through. Turn off heat but let pinwheels sit for another 5 minutes to crisp up. Serve with chutney.

Makes 30 pinwheels.