Aloo pinwheel puffs

Sky is the limit when it comes to using the frozen puff pastry sheets/squares! From savory appetizers to sides to yummy desserts, these flaky "wrappers" are great for stuffing just about anything your creativity can conjure up. We are sticking to the basic here with a little twist on the "vegetable/aloo puffs" that most of us grew up eating and make it at home. 

Ingredients

Frozen puff pastry sheets- 1 packet (thawed out for about 30-40 min)

Boiled and mashed potatoes- 4 medium

Onion- 1/2

Garlic- 2 cloves

Ginger- 1/2 inch piece

Green chillies- 1-2

Cilantro- 1/4 cup

Fresh Mint- 2-3 tbsp

Roasted ground cumin powder- 1 tsp

Aamchur (Mango powder)- 1 tbsp

Garam masala powder- 1 tsp

Salt to taste

A bowl of water to seal the edges

Open the folded puff pastry sheets (usually 2 in a box from the grocery stores). Preheat the oven to 375 degrees F. Chop the onion, garlic, ginger, green chilly, cilantro and mint in a chopper. In a mixing bowl combine the mashed potatoes with the chopped onion mixture and the dry spices and mix well until a smooth stuffing is ready. Spread a nice thick layer of the filling on the sheet and start rolling from one end tightly to the other end until you get a nice cylindrical "log" of pastry filled with the potato stuffing. Seal the 2 ends well with your wet hands. You will end up with 2 stuffed "logs". Place these on a cutting board and with a sharp knife, make about 6-8 horizontal cuts separating the pinwheels gently apart. Grease a baking sheet lined with aluminum foil and place the prepared pinwheels on it leaving some distance between them. Bake for about 35 minutes (or per package directions) until a nice golden brown color is achieved changing sides once in between at about 15-20 minutes. Serve hot with chutney or ketchup and enjoy!

Aloo Puff Pinwheels

Puff pastry squares can also be used instead resulting in smaller appetizer size pinwheels. Some stores carry whole wheat puff pastry sheets as well to minimize the guilt of eating refined flour!