Put the fish in a large pot and cover it with water. Allow it to sit and soak for 2 hours.

Drain the water from the fish and replace it with fresh water.

Put the pot with the water and fish on high heat and bring to a boil. Let it boil for 20 minutes, then drain the water.

Once the fish has cooled off enough to touch, use your hands to flake it apart into a new bowl and set aside.

To make the dough, add the salt and 2 cups of flour into a large mixing bowl. Mix with a whisk then make a well in the center.

Pour in 1 cup of water and 1 tbsp of vinegar into the well. Mix with your hands until combined.

Cover a large surface area or countertop with flour and dump the dough on top.

Knead the dough for 2 minutes or until it becomes fully incorporated, firm, and sticks together.

Roll the dough into a ball and cover it with plastic wrap. Put it in the fridge for at least 30 minutes.

Remove the dough from the fridge and roll it out to a ¼ inch thick rectangle on the floured surface.

Smear the lard on the surface of the dough, leaving an inch margin around the edges.

Fold the dough into thirds (like a letter) and place it on a baking tray. Cover it and put it in the fridge for a minimum of 30 minutes.

Take the dough and roll it out again the same way.

Fold as before, then put it back in the fridge for another 30 minutes.

Repeat the rolling, folding, and fridge for 5 more times (give or take a couple, depending on how tired you’re getting). The more folding, the more layers.

Refrigerate again.

Finely chop the parsley, thyme, rosemary, scotch bonnet pepper (but make sure to deseed and destem it first), shallot, and garlic. Dice the onion.

In a skillet, heat oil over medium-high heat.

Add all the diced and chopped ingredients and stir for a minute or until the onion becomes translucent.

Add to the skillet the cod, lime juice, ½ cup of water, vinegar, pepper, and adobo.

Stir everything together to make sure the flavors mix, then cook for around 10 minutes. While it cooks, continue stirring so everything cooks evenly and nothing sticks to the pan.

Add the tomato paste to the skillet and stir into everything else. Cook for another minute then remove from heat.

Preheat the oven to 400F and prep a large baking tray with parchment paper.

Remove the dough from the fridge and roll it out, leaving it ½ inch thick.

Cut out the dough into squares or circles about 2 ½ inch across. I find the easiest way to do this is with a pizza roller, cutting the dough like a grid, so I get a lot of squares at once.

Put a spoonful of cod filling on one side of each dough square before folding the other side over.

Press the edges of the dough together with the prongs of a fork.

Put each shaped patty onto the prepped baking tray.

Whisk an egg and use a pastry brush to brush it over the top of each patty.

Put in the oven and bake for 45 minutes, or until the top of the dough is golden and flaky.

Allow to cool on a wire rack before serving.