Imagine this; the warming, subtle spice of a freshly fried samosa but without the faff of deep frying or dough making. Sounds good, right? Well, these little samosa swirls are exactly what you are looking for, making a perfect little appetiser or lunchbox hero. The samosa filling is encased in a swirl of puff pastry which gives the flaky pastry vibes of a samosa but with much less effort. They also look super tempting and are the perfect handheld savoury snack for a packed lunch or a picnic. Not only are these samosa swirls delicious warm from the oven, they are also extremely yummy at both room or fridge temperature.
If you love the bold, spiced flavors of a classic samosa but not the fiddly folding or deep-frying, let me introduce you to your new favorite snack: Vegan Samosa Swirls. These golden, crispy puff pastry pinwheels are filled with a savory, gently spiced veggie samosa filling—and they couldn’t be easier to make.
Perfect for parties, lunchboxes, or as an easy snack, these baked samosa swirls are a flaky, flavourful twist on tradition. And yes—they’re totally vegan!
Why You’ll Love These Vegan Samosa Swirls
✅ All the flavour of a samosa, none of the fuss
✅ Made with store-bought puff pastry (vegan-friendly)
✅ Baked, not fried
✅ Perfect as appetisers, snacks, or even a light lunch
✅ Easily adaptable – add fresh green chilli chilli if you like spice, or use gluten-free puff pastry
The filling uses mashed potato so it’s ideal for using up leftovers, or simply bake 1 large potato and scoop out and mash the insides before using.
Containing no dairy, eggs or nuts (and easily made gluten-free) these tempting little bites are packed full of flavour and are exceptionally nice when served with a mango chutney dip. (Top tip; the own brand Sainsbury’s mango chutney is really yummy and without nut or sesame traces)
Ingredients
Method
- Preheat the oven to 190 degrees fan, 200 degrees non fan
- Heat the oil in a frying pan and add the mustard seeds. As soon as they start to pop add the onion and fry over a medium heat until starting to turn golden.
- Stir in the spices and salt
- Add the mashed potato and peas and mix well. Let cool for a few minutes
- Roll out the puff pastry and lay it horizontally to yourself
- Spread the mashed potato mixture over the whole of the sheet, leaving a 1cm gap on the edge closest to you
- Roll the pastry towards yourself to make a large swirl filled log
- Cut into twelve even slices and place well apart on a lined baking sheet
- Bake for 18-20 minutes until golden and risen
- Serve hot or leave to cool on a wire rack
