For the pastry:
A:
3 cups flour
1/2 tsp salt
1 tbsp fine sugar
1/2 stick butter (125g)
5 tbsp cold water

B:
3/4 cup flour
100gm butter

For the filling
1 can tuna flakes
1/2 cup roughly  chopped shelled prawns
1 brinjal- peeled -chopped
1 carrot-peeled-chopped into 1 cm cube
3 medium potatoes- peeled - chopped into 1cm cube
1 french onion-chopped
4 pips garlic-chopped
1 red chilly-seeded-chopped
1 tbsp grounded dried shrimps
1 tbsp chopped parsley
2 tsp salt
1/2 tsp pepper
1 tsp sugar
3 tbsp oil
1 tbsp butter

For the roux:
1/2 cup flour
1 cup water
1/4 cup evaporated milk
50 gm butter

Glaze:
1 beaten egg yolk