Potato Samosas

1. Prepare pastry. Place flour and salt in bowl of food processor; pulse 3–4 times until combined. Add grapeseed oil; pulse 5–6 times until crumbly. Drizzle in ice water 1 tablespoon at a time, pulsing until dough begins to form ball and pull away from sides of bowl (may not need all water). Transfer dough to work surface and form into disc; wrap in plastic wrap and chill 30 minutes.
2. Line baking sheet with parchment paper. Divide dough into 8 equal portions and roll into balls; cover with plastic wrap to prevent drying. Roll each ball into 6-inch-diameter circle, then cut in half. Arrange half-circles on baking sheet and cover lightly with plastic wrap. Repeat with remaining dough.
3. Prepare filling. Peel and halve potatoes; place in large saucepan and cover with water. Bring to a boil, then reduce heat to medium and simmer 8–10 minutes until potatoes are fork-tender. Drain potatoes; let stand in colander to cool.
4. Chop ginger and shallot finely. Chop jalapeño finely, discarding membranes and seeds if desired. Chop cilantro (¼ cup). Break potatoes into small chunks.
5. Preheat large sauté pan on medium 2–3 minutes. Melt ghee in pan, then add mustard seeds and cumin seeds; cook 1–2 minutes, shaking pan gently, until seeds begin to pop. Stir in ginger, shallots, and jalapeños; cook 1–2 more minutes, stirring occasionally, until softened. Add potato chunks, coriander, turmeric, salt, cilantro, and peas; stir to combine. Remove pan from heat and let stand to cool.
6. Place canola oil in large, heavy-bottomed saucepan and heat to 375°F. Dab edges of pastry half-circles with water, then shape into cones by bringing pointed ends together. Pinch to seal along straight edges. Place about 1 tablespoon potato mixture in each cone, then fold rounded edges down and pinch to seal.
7. Fry samosas 3–4 minutes until golden and crispy. Place on paper towel–lined baking sheet and let cool 5 minutes. Serve with Mint Chutney or Cilantro Chutney.

Chef's Tip: You can use 16 empanada dough discs, thawed if needed, in place of samosa dough. Follow recipe steps for filling and frying.