Add the garlic, spices, stock powder, pumpkin and water. Bring to the boil, stirring, then simmer over a low heat for 10-15 minutes or until the pumpkin is cooked.
Combine the cornflour and extra water. Add to the mixture and cook, stirring, until thickened. Cool the mixture.
Brush one sheet of filo pastry with the melted butter, then place a second sheet on top. Cut lengthwise into four even strips.
Place about 2 teaspoons pumpkin mixture on the end of one strip, fold the pastry over to form a triangle, then continue to fold to the opposite end.Brush with butter and sprinkle with a few sesame seeds.
Repeat with the remaining pastry and filling. Place on a lightly greased oven tray.
Bake in a preheated oven, 200°C for 15-20 minutes or until the samosas are golden brown
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