Samosa Tarts

Directions

1. Pre-heat the oven to 325 degrees and grease a muffin pan
2. Boil the potatoes in their jackets until soft. Place in cold water. Peel and mash the potatoes coarsely. Mix in the salt.
3. While the potatoes are cooking. Work with the phyllo sheets about 6 layers at a time. Place the first layer over a clean surface, brush with olive oil and place the second layer over the first. For this purpose, the placement does not have to be perfect and you can allow yourself a few tears here and there.
4. Once you have lined up about 6 sheets, cut into a 4-inch by 4-inch piece. Align over the pan and then gently shape to form a shell.
5. Continue until you have 12 of these, essentially until all the muffin pans are done.
6. Heat the remaining tablespoon of oil and add in the mustard seeds and wait until the seeds crackle
7. Add in the ginger and the onion and saute well until translucent.
8. Add in the turmeric, cayenne potatoes and the carrots and mix well. Cover and cook for 6 to 7 minutes.
9. Add in the peas and mix well and cook for another 2 to 3 minutes. If you are using fresh peas add them in with the carrots.
10. Sprinkle with the lime juice, mix in the cilantro and the pomegranate seeds.
11. Carefully fill the prepared shells with about 1 and half tablespoons of the filling, enough the fill the shell comfortably, but not over stuff it.
12. Bake for another 3 to 4 minutes and serve hot.