These little savoury packages are great to have for entertaining. It's also possible to prepare it ahead of time and keep frozen until when you need it. Just thaw it out at room temperature then deep-fry.
Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and frozen vegetables . Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash the potatoes and mix in the carrots and peas and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin seeds, add in onions, garlic and minced chicken. Stir until chicken is cooked and onions are soft, about 5 minutes. Season with black pepper, salt and curry powder . Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix chopped cilantro into the potato and chicken mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.