A swirl of gluten free puff pastry, wrapped around a samosa-style spiced potato, onion and pea filling. Glazed with mango chutney, these samosa scrolls are brilliant for lunch, as a lunchbox item or as part of a buffet.
I had seen a few varieties of samosa scroll online and really wanted to try my hand at a gluten free version. As per all of my recipes, I also wanted to make the filling as simple as possible. Using ingredients you can easily find in your local supermarket.
My 1 year old is particularly fond of these. I omit the mango chutney (to reduce the sugar content) and they are perfect as finger food for little hands. I typically make a batch, share some with him for lunch, then pop any leftovers in the fridge. He’ll happily eat them chilled the next day. However, you can also rewarm them in the oven if you prefer.
Can I Make These Dairy Free?
They are naturally dairy free :). The JusRol pastry I use happens to be dairy free too. Hence, as long as you are using a dairy free puff pastry then these samosa scrolls are suitable for you.
You need to replace the egg with a plant based milk for the wash. Then make sure you seal the rolls well, as milk has less hold than egg. Aside from that, everything else used is naturally vegan.
Gluten Free Samosa Scrolls Recipe
This recipe makes about 15 scrolls, depending on how thick you cut them. You will find the full recipe below. Plus, lots of photos under the recipe, to help make the method extra easy to follow.
For any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at email@example.com.
If you do enjoy this recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And/or send me photos of your finished scrolls, I LOVE seeing your creations!
Samosa Scrolls (GF)
A yummy lunchbox treat, lunchtime dish or buffet addition. These gluten free samosa scrolls use ready made puff pastry and are a delicious savoury snack.
- 2 potatoes (400g)
- 1 onion
- 2 cloves garlic, minced
- 100g petit pois
- A pinch of chilli flakes (optional)
- 0.5 tsp fresh ginger, minced
- 1 tsp cumin
- 0.5 tsp tumeric
- 0.5 tsp garam masala
- 0.5 tsp mustard seeds (optional)
- 1 tbsp fresh coriander, chopped
- 1 tsp lemon juice
- 1 gluten free puff pastry sheet (I use JusRol 280g)
- 1 egg
- To finish: mango chutney and nigella seeds (optional)
- Salt and pepper to taste
- Peel the potatoes and chop into small chunks. Cook in boiling water until soft, then drain, mash and set aside to steam. You want as much water to escape as possible, to give you a good base for the samosa filling.
- Finely dice the onion and fry (in a tbsp oil) until soften.
- Add the garlic, ginger, tumeric, garam masala, cumin, mustard seeds and chilli flakes to the pan and cook for a couple of minutes.
- Finally add the peas and lemon juice, stir through, and cook for a couple of minutes to defrost the peas (until they have turned bright green).
- Tip the contents of the trying pan into the pan with the mashed potato, and mix to combine and create the samosa filling. Season to taste with salt and pepper.
- Unroll the puff pastry sheet, leaving it sat on the baking paper wrapper it comes with. Or place on a large piece of baking paper if you are using homemade puff.
- Spread the samosa filling over the puff pastry, leaving an inch gap along one of the long sides (see image below).
- Whisk the egg in a small bowl and use a pastry brush to brush the exposed inch of pastry with egg.
- Roll from the long side (the one that has samosa filling right up to the edge, not the one with the gap), pressing gently as you go but not too hard, until you reach the inch gap.
- Roll onto the egg-washed pastry and use a fork to gently press it to seal the roll. Wrap it in the baking paper and place in the fridge for at least 10 minutes to chill. You can leave for longer if you want to prepare this in advance, then bake later.
- Preheat the oven to 200C (fan). Take the samosa roll out of the fridge, unwrap and place the baking paper on a large baking tray, and the samosa roll on a chopping board.
- Use a knife to slice the roll into approximately 15 samosa scrolls, each about 1.5-2cm thick.
- Eggwash (brush with the remaining beaten egg) the top and sides of the scrolls, then place them into the oven to bake for 15-20 minutes until puffed and golden.
- Add a 2 tbsp mango chutney to a dish and add 1 tsp boiling water to help loosen it. Then spread it over the top of the scrolls. Scatter them with nigella seeds and enjoy!
To serve: you can enjoy them without a dip, or add a dish of mango chutney and a dish of minted garlic yoghurt to the serving plate. For the yoghurt, use 100ml Greek yoghurt, 1 clove garlic (minced), 1 tsp dried mint, salt and pepper, stir together to create the dip.
Store any leftovers in the fridge. Then enjoy cold or you can briefly reheat them in the oven if you prefer them warm.
For more tasty gluten free buffet and lunchbox snacks, why not try some of my other gluten free recipes:
Enjoy! Laura xxx