Recipe Ingredient
- Filling
- 100g sweet potatoes, cubed
- 60g potato, cubed
- 150g pumpkin, cubed
- 2 tbsp oil
- 1½ tsp cumin seeds
- 25g onion, thinly sliced
- 2 tbsp chilli powder
- Seasoning
- 1 tsp chicken stock powder
- ½ tsp salt
- ½ tsp pepper
- salt and pepper, to taste
- Pastry skin
- 250g low-protein flour
- ¼ tsp salt
- 60g margarine
- 1 tbsp egg, beaten
- 70ml water, or enough to bind
Instructions
- Steam sweet potato and potato for 10 minutes. Add pumpkin and continue to steam for 10 minutes. Dish out the steamed ingredients and put aside.
- Heat 2 tablespoons oil in a nonstick saucepan. Add cumin seeds and fry till fragrant. Add onion and stir in chilli 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.
- 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. 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.