Ingredients:
1 package puff pastry sheets (contains 2 sheets), thaw according to instructions
1 egg and 1 tbs water, mixed
3-4 potatoes (peeled, cubed, and cooked) I like to use frozen cooked and cubed potatoes.
2 tbs oil
1 onion, chopped
1 cup green peas (if using frozen, thaw before using)
1 green chili (optional), chopped
3 tbs chopped cilantro leaves
4-5 tbs water
1.5 tsp salt or to taste
1 tsp ground coriander
1 tsp garam masala
1 tsp ground roasted cumin seeds*
1/2 tsp dried mint
2 tbs lemon juice
Preparation:
Preheat oven to 400 degrees. Line cookie sheets with parchment paper or grease.
Heat pan with oil. Add onions until brown around edges. Add peas, cilantro and chili. Add water so that the peas cook. Simmer for about 5 minutes or until peas are cooked through. There should be no water left in pan. If the water dries out before the peas are cooked and more water. Add potatoe and spices to the pan. Mix together. Add lemon juice and stir. Taste and adjust spices accordingly. Once mixture has cooled, roll out puff pastry. Spread mixture on puff pastry. Roll puff pastry from shortest end to top making sure to roll tight. You should have enough potato mixture for both rolls of puff pastry. Repeat with second sheet of puff pastry. Cut rolls into slices and place on cookie sheets. Brush pinwheel tops with egg wash. Bake in oven for 20 -25 minutes until golden brown.
I like to serve the pinwheels with Cheesecake Factory's tamarind cashew chutney. They sell it in a bottle and it is yum!
*To make roasted cumin seeds, heat a small pan and add 2 tsp cumin seeds. Roast seeds until they become dark and fragrant. Once cooled, grind in a coffee grinder. Store leftovers in a container.
