Prepare Pastry: Combine four and salt in large bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse meal. Drizzle about 5 tablespoons of the water over top, lightly stirring with fork. Sprinkle with enough of the remaining water, stirring just until dough can be gathered together. Divide dough into thirds; shape each into fat rounds. Wrap and chill at least 1 hour or overnight. Prepare Meat Filling: Saute onion in oil in heavy medium-size skillet over medium heat, stirring frequently, until deep golden brown, about 8 to 10 minutes. Add ginger, garlic and chili peppers; cook 2 to 3 minutes. Crumble in ground meat; saute until half-cooked. Drain off any fat. Add coriander, curry, cinnamon, salt and pepper; saute until meat is fully cooked. Add flour; cook for a minute or two. Add 3/4 cup water; simmer until mixture is thick and dry, about 5 minutes. Transfer to bowl. Stir in lemon juice, parsley and mint. Cool to room temperature. Preheat oven to hot (425°). Assemble samosas: Roll out one-third of dough on lightly floured surface to about 1/8-inch thickness or slightly less. Cut out six 6-inch rounds, using 6-inch pot lid or dish as guide. Gather any scraps and reroll, if necessary. Cut circles in half to make 12 half circles. Brush water in 1-inch band along one-half of flat side of a half circle, starting in center and brushing to edge. Shape dough into cone, overlapping to make seam; press overlap together to seal and pinch point. Fill cone with 1 tablespoon of meat mixture. Moisten top half of cone with water; pinch closed, crimping edge with fork, if you wish. Place on ungreased baking sheet. Repeat with remaining half circles. Prepare Glaze: Stir together egg yolk, water and curry powder in small bowl. Brush glaze over tops of samosas. Prick each with a fork once, making sure the tines go halfway down into filling. Bake in preheated hot oven (425°) for 15 to 18 minutes or until crisp and golden brown. Remove to wire rack. Repeat with the remaining dough and filling. Serve hot or warm. Makes 3 dozen. Unbaked samosas freeze well. The filling is a bit dry, so try a little plain yogurt as a perfect moist accompaniment. The pastry and the filling can be made a day ahead. Nutrient Value Per Samosa: 144 calories, 4 g protein, 9 g fat, 11 g carbohydrate, 209 mg sodium, 25 mg cholesterol.