1. Spray large bowl with cooking spray; line rimmed baking pan with parchment paper. In separate large bowl, stir flour, oil and 1 teaspoon salt with fingertips until small crumbs start to form; stir in 1/2 cup water, a little at a time, until dough begins to form. Transfer dough to prepared bowl; cover with damp paper towel and let stand 40 minutes.
2. In medium saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 15 minutes or until fork-tender. Drain potatoes; transfer to third large bowl and mash with fork.
3. In large, nonstick skillet, cook and stir beef and onion over medium heat 5 minutes or until beef is browned. Add peas; cook and stir 2 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Transfer beef mixture to bowl with potatoes; stir in cilantro, curry powder, paprika, remaining 1/2 teaspoon salt and 3/4 teaspoon pepper. Makes about 3 cups filling.
4. Preheat oven to 425°. On lightly floured work surface, knead dough 3 minutes or until smooth and elastic; cut into quarters and roll each into a ball. Roll 1 dough ball into an 8-inch square; cut square diagonally from top left corner, then top right corner into 4 equal-size triangles. Place about 3 tablespoons filling in center of each triangle; brush edges of triangles with water and fold triangles in half over filling. Pinch edges to seal samosas; place on prepared pan. Repeat with remaining 3 dough balls and filling to make 12 more samosas. Bake samosas 20 minutes or until golden brown. Makes 16 samosas.
5. Serve samosas with chutney, if desired.

Approximate nutritional values per serving (2 samosas): 252 Calories, 10g Fat, 2g Saturated Fat, 17mg Cholesterol, 319mg Sodium, 31g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 10g Protein