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1
Pre-heat the oven to 325 degrees and grease a muffin pan
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2
Boil the potatoes in their jackets until soft. Place in cold water. Peel and mash the potatoes coarsely. Mix in the salt.
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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.
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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.
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5
Continue until you have 12 of these, essentially until all the muffin pans are done.
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6
Heat the remaining tablespoon of oil and add in the mustard seeds and wait until the seeds crackle
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7
Add in the ginger and the onion and saute well until translucent.
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8
Add in the turmeric, cayenne potatoes and the carrots and mix well. Cover and cook for 6 to 7 minutes.
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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.
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10
Sprinkle with the lime juice, mix in the cilantro and the pomegranate seeds.
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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.
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12
Bake for another 3 to 4 minutes and serve hot.
