Potatoes and pastries often make a great marriage of flavor when it comes to cooking. I love making this potato pastry pinwheels be all kinds of parties. They’re one of the easiest and tastiest side dishes you can make for a home party or even for a potluck. They’re great for picnics as well! Kids will love them and so will adults.
This is a 4 ingredient recipe (along with some light seasonings) and is super simple to make. All you need are potatoes, half an onion, Pillsbury Crescent Rounds (not the Rolls!), and cilantro. As far as seasonings go, you’ll just need salt, chili powder, and olive oil.
Chop the potatoes and onions finely but to a uniform size. You’ll want to sweat the onions for a bit in the oil before you add the potatoes in to cook them. Wait until they’re slightly translucent and then add the potatoes. Cook until the potatoes are soft, but still hold their shape. Add the spices after the potatoes, and add the cilantro at the end.
You want the potato filling to cool COMPLETELY before you spread it among the pastry. The crescent rounds sheets have premarked lines on them, indicating the 8 rounds. You’ll want to roll the sheets out so they’re at least 10 inches long (vertically) and you should place it so the lines are vertical.
Spread half of the stuffing on each of the pastry sheets. Make sure to spread all the way to the side edges but leave the top edges empty so rolling is easier.
Roll the pastries tightly, as you would cinnamon rolls and refrigerate the logs so it is easier to cut them. Cut them with a thin bladed serrated knife. The pastry has 8 precut lines, you should double up on those lines and cut 16 pieces per long instead of 8.
Place the logs on a pastry sheet and bake in a 350° oven for 15 minutes. Let cool and enjoy your potato pastry pinwheels on their own or with a spicy dipping sauce of your choice!
Potato Pastry Pinwheels
Ingredients
- 1½ lbs Yukon Gold Potatoes (peeled and finely diced)
- ½ Onion (finely diced)
- 1 tsp Kosher Salt
- 1 tsp Chili Powder
- 2½ Tbsp Olive Oil
- 3 Sprigs Cilantro (finely chopped)
- 2 Tubes Pillsbury Crescent Rounds
Instructions
- Preheat oven to 350° and line two baking sheets with parchment paper
- Peel and finely chop the potatoes and the half onion.
- Sautee the onion in a pan with the oil until the onions are slightly translucent.
- Add the potatoes, salt, and chili powder and cook until the potatoes are soft.
- Stir in cilantro and put aside to cool completely.
- Work with the pastry dough one tube at a time. Unroll the pastry dough and roll out with a rolling pin until it is about a 10 inch square.
- Spread half of the potato stuffing onto each of the rolls. Spread the filling all the way to the side edges but leave some space at the top and bottom to make rolling easier.
- Roll the dough tightly, as you would cinnamon rolls and put the log in the refrigerator for a few minutes while you prepare the other rolls.
- Remove the chilled log and cut it into about 15 or 16 pieces. (note, the rolls will have lines in them indicating 8 slices, you should double up on those so that you get thinner pinwheels) (refer to photos above).
- Bake for 15 minutes
Check out some of my other recipes!
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