Spicy Pumpkin Puffs

Recipe sourced: Amy Beh's via Star2.com
Ingredients for filling:
100g sweet potatoes, cubed
60g potato, cubed
150g pumpkin, cubed
2 tbsp oil
1/2 tsp cumin seeds
25g onion, thinly sliced
2 tbsp chili powder

Seasoning:
1 tsp chicken stock powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp salt + sugar to taste

Pastry skin:
250g low protein flour
1/4 tsp salt
60g margarine
1 tbsp beaten egg
70ml water or enough to bind

Method:

Steam sweet potatoes and potato for 10 minutes.  Add pumpkin and continue to steam for 10 minutes.

Dish out the steamed ingredients and put aside.

Filling:

Heat 2 tbsps oil in a non stick sauce pan.

Add cumin seeds and fry till fragrant.

Add onion and stir in chili powder, fry till fragrant.

Add the steamed vegetables, then the seasoning.

Stir fry till mixture is dry and well mixed.

Dish out and set aside.

Pastry Skin:

Sift flour into a mixing bowl.

Stir in salt and rub in margarine until it forms a sandy mixture.

Add egg and water; knead into a dough.

Cover with a damp tea towel and leave to rest for 15 minutes.

Divide dough into equal portions.

Flatten each portion into a round shape.

Spoon in enough filling.  Fold into a half moon, pinch the edges to seal the filling.

Deep fry the puffs in medium hot oil till golden brown.