Singapore Curry Puffs with Sweetpotatoes

1 large Sweetpotato (steamed/diced)
10 oz cooked Turkey Breast (~ 1.5 cup diced)
1/2 cup Canola Oil
1/2 Red Onions (2/3 cup diced)
1 1/2 Tb spoon Curry Powder
1/2 Tb spoon Turmeric
1/2 Tb spoon Ginger Powder
1/2 Tb spoon Chili Powder
2 Tb spoon granulated sugar
2 tsp brown sugar
Salt to taste
Pepper to taste
2 cups white flour
3 oz. tab water
4 tsp margarine (melted)

PREPARE FILLING FIRST: Cut sweetpotato into 6 pieces. Steam or bake the sweetpotato but leave a little firm. Once the potatoes are ready, heat 2 Tb spoon of oil in a wok and fry red onion until golden brown. Add the curry powder, chili powder, turmeric and stir fry together. Add the (diced cooked) turkey breast, sweetpotatoes, sugar, pepper, salt. Stirfry and cook for 8 minutes. Once the ingredients are well mixed and cooked, remove from stove and leave aside to cool.

CREATING THE PASTRY: In large bowl, mix flour with (melted)margarine, water, salt, and knead well. After kneading, put aside to rise for about 30 minutes.

PREPARING THE PASTRY: Roll the dough out and cut the dough into 8 diameter circles (~ 6 pastries). Put a ping-pong ball size amount of curry filling into the center of the pastry. Fold pastry over to make a half circle and crimp the edges. Add addition oil into the wok for deep frying (approximate 1/2 cup) and deep fry in hot oil until golden brown on each side.

Number of Servings: 6

Recipe submitted by SparkPeople user STEVELINDER.