Samosa Swirls
Get curry-style flavours in a single flaky bite with these gorgeous Samosa Swirls! We've used a combination of vegetables, herbs and spices to make our simple filling light and tasty. You won't regret adding them to your next Indian-inspired spread…they're so good for mopping up sauces or chutneys!
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NutritionPer Serving
- Calories112
- Carbs15g
- Protein2.7g
- Fat4.4g
- Saturates2g
- Sugars1.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Just when you might be thinking we can’t come up with another delicious puff pastry swirl recipe, these gorgeous-looking Samosa Swirls appear! We’ve crammed them with a filling that’s inspired by all your favourite curry house flavours.
As well as potatoes, carrots, peas and onions, you’ll spot spice-rack staples like cumin and coriander on our aromatic ingredients list. They’re actually the perfect accompaniment for a creamy curry (to help you mop up all the sauce!), or they’ll make for an impressive savoury addition to any buffet table.
In true Pinch of Nom style, we’ve cut the calories by saying goodbye to full-fat pastry and using ready-rolled reduced-fat puff pastry sheets instead. They don’t just save on calories, they save on time too!
You can even stash these freezable flaky pastry bites away for a rainy day – they’re just as tasty served hot or cold.
What diets are these Samosa Swirls suitable for?
These Samosa Swirls are suitable for vegetarian diets.
You can make them for gluten-free diets by using ready-rolled reduced-fat puff pastry sheets that are gluten-free.
If you’re cooking for dairy-free diets, substitute the ready-rolled puff pastry for non-dairy reduced-fat sheets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Samosa Swirls?
We’ve used reduced-fat puff pastry for this recipe which you should be able to find in your local supermarket.
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How many calories are in these Samosa Swirls?
There are 112 calories per portion in these Samosa Swirls, which means they fall into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
These Samosa Swirls are perfect if you’re following a calorie-controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the potatoes and carrot in a small saucepan of cold water, bring to the boil then lower the heat and cook for 6 minutes or until soft. Drain well.
Step 2
While the potato and carrot are cooking, spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the onion, garlic and ginger for 5 minutes.
Step 3
Add the garam masala, turmeric, cumin, coriander and chilli powder and give the pan a stir, coating the vegetables in the spices. Add the boiling water and tomato puree and lower the heat.
Step 4
Add in the potatoes, carrots and peas and give everything a good stir, season to taste with salt and pepper. Remove the pan from the heat and leave to cool slightly.
Step 5
Preheat the oven to 180°C and line a baking tray with non-stick baking paper.
Step 6
Unroll the pastry sheet, leaving it on the greaseproof paper packaging, and place on your work surface. Once the filling has cooled, spread it over the pastry evenly leaving a 1cm gap on the two long edges.
Step 7
Roll up the pastry starting with the long edge closest to you, using the greaseproof paper packaging to help you. Keep rolling until you have made a ‘Swiss roll’. When you have finished rolling the pastry up, make sure it is seam-side down.
Step 8
Use a large, serrated knife to cut into 16 spiral-shaped slices. Place the swirls flat onto the lined baking tray, leaving gaps between each swirl.
Step 9
Place the tray into the oven for 20-25 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.
What could I serve with these Samosa Swirls?
These Samosa Swirls are gorgeous as a savoury snack all on their own, or you can include them as part of an Indian-inspired feast with these tasty accompaniments:
How do you know when these Samosa Swirls are cooked?
You should cook these Samosa Swirls until the light puff pastry is golden and crisp. This will take around 20-25 minutes. Let them cool slightly on a rack before you dig in!
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Samosa Swirls in the fridge?
Once you’ve put them out, ideally you should eat Samosa Swirls within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Samosa Swirls in the fridge for approximately 3 days or so.
Can I freeze Samosa Swirls?
Yes, you can! This recipe can be frozen after baking, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the recipe name and the date you’re storing it in the freezer!
How do I reheat Samosa Swirls?
Once your frozen Samosa Swirls have fully defrosted you can either eat them cold or reheat in a warm oven.
From chilled: Place on a baking tray and reheat in a warm oven until they reach the desired temperature.
From frozen: Allow to defrost and reheat in a warm oven.
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Samosa Swirls
Our gorgeous Samosa Swirls are low in calories and big on flavour! They're brimming with spiced veggies in a crunchy light puff pastry case.
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 112
- Carbs 15G
Instructions
- Place the potatoes and carrot in a small saucepan of cold water, bring to the boil then lower the heat and cook for 6 minutes or until soft. Drain well.
- While the potato and carrot are cooking, spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the onion, garlic and ginger for 5 minutes.
- Add the garam masala, turmeric, cumin, coriander and chilli powder and give the pan a stir, coating the vegetables in the spices. Add the boiling water and tomato puree and lower the heat.
- Add in the potatoes, carrots and peas and give everything a good stir, season to taste with salt and pepper. Remove the pan from the heat and leave to cool slightly.
- Preheat the oven to 180°C and line a baking tray with non-stick baking paper.
- Unroll the pastry sheet, leaving it on the greaseproof paper packaging, and place on your work surface. Once the filling has cooled, spread it over the pastry evenly leaving a 1cm gap on the two long edges.
- Roll up the pastry starting with the long edge closest to you, using the greaseproof paper packaging to help you. Keep rolling until you have made a ‘Swiss roll’. When you have finished rolling the pastry up, make sure it is seam-side down.
- Use a large, serrated knife to cut into 16 spiral-shaped slices. Place the swirls flat onto the lined baking tray, leaving gaps between each swirl.
- Place the tray into the oven for 20-25 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.
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Recipe notes
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