Once the puff pastry is thawed, bring a pot of water to boil with half-a-teaspoon of salt. While the water is heating up, wash and dry the potatoes. Then, using a fork, create holes all over the surface of the potatoes. Once the water is boiling, add the potatoes to the pot for 20 to 30 minutes, until the potatoes are soft.
Once the mixture is ready, put half of it on one side of the puff pasty sheet, leaving a 1/2 inch border of puff pastry without any of the mixture on it. Use your spatula, a fork, a knife, or your hands (whatever works!) to spread the mixture even along the surface of the puff pastry.
Once all the pinwheels are cut, sprinkle sesame seeds onto a plate. I used a combination of black and white sesame seeds, but just plain white is fine! Take each disc and press one side into the sesame seeds; they will automatically stick to the pinwheels.
Ingredients (for 25 pinwheels):
Ingredients (for 50 pinwheels):
Necessary Kitchen Tools:
- Pot for boiling potatoes in water
- Mixing bowl
- Fork or potato masher
- Parchment paper
- Rolling pin
- Serrated knife
- Thaw the puff pastry in the fridge (instructions should be on the box).
- Bring a pot of water and 1/2 a teaspoon of salt to a boil. While it is warming up, use a form to prick holes into the potatoes. Once the water has boiled, add the potatoes and boil them for 20 to 30 minutes, until they are soft.
- While the potatoes boil, remove the cilantro leaves from the stems and rinse them. Pat the leaves dry and then finely chop them.
- Unfold the thawed puff pastry onto a sheet of parchment paper. Use a rolling pin to roll out the dough so that it is thinner and bigger--about 11 inches by 13 inches.
- Once the potatoes have cooked, take them out of the water and cut them in half. Let them cool (roughly 5 minutes) and then remove the skins with your hands.
- Place the halved potatoes into a mixing bowl and use a fork or potato masher to break up the potatoes.
- Add the chopped cilantro, salt, turmeric, red chili powder, cumin, amchur powder (or lemon juice), and water. Use a spatula (or your hands!) to combine all the ingredients until a doughy paste is formed and the ingredients are evenly distributed.
- *Make sure you taste the mixture before you start spreading it on the puff pastry. It should be spicier and more sour than you would normally eat, because the puff pastry and baking it in the oven will tone both of those flavors down.*
- Spread the mixture onto the puff pastry, leaving one edge with a 1/2 inch of a strip of dough without any mixture on it.
- Use your hands to roll the dough into a log, starting with the exposed edge, making sure that you keep the roll tight.
- Cut the log in half using a serrated knife. Wrap each half in foil, saran wrap, wax paper, or parchment paper, and keep them in the fridge for 20 minutes.
- After 20 minutes, preheat the oven to 400 degrees (or the temperature that is recommended on the puff pastry box).
- Take one log out at a time, and slice them into 1/4-inch-thick discs. Sprinkle the sesame seeds onto a small plate and press each pinwheel into the seeds to coat one side.
- Place the pinwheels onto a parchment paper lined baking sheet and bake for 17-20 minutes until golden brown.
- Serve warm with tamarind chutney, spicy mango cilantro chutney (hari chutney), and/or ketchup; or freeze and use within two weeks!
| || |