Preps:open tuna can and pour out the oil(see pic).then defrost the pastry and place wet cloth over it and under,to keep from drying out set aside.

Marinate tuna,set aside while prep the onions,chop finely. and potatoes.chop potaties into small cubes

Pan frying the onions in about 3 tablespoons of oil.when golden brown,add potatoes.then add rest of spice

Add about quater cup of water in order to cook potatoes thru.simmer until potatoes are soft.

Meanwhile peel,slice and finely grate the carrots.(note that this grating also produces some little water from carrots so add in just as it is).also chop and since corriander.

Now add in carrots,and the tuna.and lastly add choped corriander

Let cook for a while until mostly all water is dried.add the lemon juice and stir.and then set aside.let cool until ready to fill into the pastry,(you can divide roughly into about ten portions.)

Now once cooled,make your pocket shapes and add a table spoon in each pocket.or put following in corner and then fold add glue turn over,fold add glue and envole it!!!

Keep glueing together bits that poke out or cracked.and set on a pre oiled tray one by one. (pls note that you can brush just about a tablespoon of oil to cover all the tray base,no need to add alot of oil as it will all be absorbed by the pastries)

When all ready then preheat oven few minutes and add in the trays.use high medium heat and the samosa will be crunchie.check them when Browning at edges will be ready or can leave to brown at middle a bit more if prefer...here the tray was swapped as to cook evenly as the lower tray were not cooked as higher up tray..be careful while hands in oven and on tray,set on serving plate and serve immediately before crunchy disappears!.bismillah enjoy..(make a qwick sauce like here or a fancy one like