• Defrost the filo pastry according to package directions.
• Heat a pan to medium heat and add olive oil. Heat until the oil is quite hot and then add the sesame seeds. Stir often until light brown, about 30 seconds - 1 minute. Add in the frozen corn, salt, cayenne pepper, lemon juice and curry leaves and allow to cook for about 10 minutes on medium heat.
• Add in the cooked potatoes, peanuts and coconut and cook for a further 5 minutes, stirring often. Turn off the heat and allow to cool.
• Preheat the oven to 350°Meanwhile make...

The filo tart shells.

• Lay 1 sheet of filo pastry on a cutting board. Using a pastry brush, lightly brush with butter. Layer another sheet of filo pastry on top and brush with butter. Continue to do so with a total of 7 sheets. Repeat process with the remaining 7 sheets. Cut each layered sheet into 12 3 inch squares, resulting in a total of 24 squares. Using a mini muffin tin, fit each square into the rounds making sure to get the pastry into the edges. Brush the edges with the remaining butter and place into the oven. Cook for about 7-10 minutes until just golden brown. Place on a cooling rack until cool.
• When ready to serve, fill each with about a teaspoon of filling. Top with a bit of grated coconut to finish. Serve immediately as they will soften with time.