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Nutrition Facts
Serving Size 74 g
(Approx. 24 Servings)
Amount Per Serving
Calories 130 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 170 mg 7%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 4 g
Vitamin A 8% Iron 4%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Avocado Vegetable Samosas
Prep Time
2 hours
Cook Time
8 minutes
Total Time
2 h 8 m
24  People


Recipe makes 24 Servings

2 cup(s) Bob's Red Mill Whole Wheat Pastry Flour, cold
2 cup(s) Spectrum Organic All Vegetable Shortening
8 Oz cream cheese, cold
1 cup(s) sour cream, cold
2 Tbsp Madras curry powder
1 parchment paper
1 poblano pepper
1 corn
1 large Large Hass avocado, diced small
1 red bell pepper, diced
1 cup(s) fresh Mozzarella cheese, chopped into small pieces
1/2 cup(s) fresh cilantro, chopped
1 Tsp salt
1/2 Tsp white pepper
1 ring mold
3 egg yolks
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Samosa Dough: In a chilled large bowl, combine flour, shortening, cream cheese, sour cream, and curry powder. Mix by hand until dough forms into a "shaggy mass" (a loose, flaky ball of dough). All ingredients MUST be cold to prevent gluten formation. Spread dough out on a cookie sheet lined with parchment paper. Chill 1 hour.
Roast pepper on grill until brown, about 5 minutes per side. Remove skin, seeds and stems, and dice.
Roast corn on grill till it begins to brown, about 10 minutes. Cut corn off cob.
Preheat oven to 375°F.
Samosa Filling: Combine avocado, pepper, corn, bell pepper, Mozzarella, cilantro, salt and pepper in a large bowl. Stir and season to taste.
Rolling dough: Once dough is chilled, lay out parchment paper and fold dough over on top of itself one time. Using a rolling pin and another sheet of parchment paper, roll dough out until it is 1/4 inch thick. Use a large ring mold to cut circles out of dough.
Assemble Samosas: Brush 1/2 of dough circle with egg yolk mixture, and place 1 oz of tightly packed filling in the center of dough. Fold the edges to meet so egg washed half touches the non-egg washed half. Crimp together to seal samosa, use a fork to press the dough together. Repeat for all samosas.
Bake 8-10 minutes or until golden. Serve hot.



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