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Season with salt, pepper and oregano or herbes de Provence. Mix again.
Preparing the brick sheets:
Cut each brick sheet in half to obtain two semi-circles.
Fold a semi-circle in half lengthwise to form a strip.
Assembling the samosas:
Place a spoonful of tuna filling at one end of the strip.
Fold this end into a triangle, then continue to pinch in a triangle all along the strip to form a samosa.
Repeat the operation with the other brick sheets.
Cooking:
Preheat your oven to 180°C (fan-assisted).
Arrange the samosas on a baking tray covered with baking paper.
Lightly brush the samosas with oil using a brush to make them golden and crispy.
Bake for about 15 minutes, until golden brown.
Presentation:
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