Prepare the filling: In a skillet over medium heat, add vegetable oil and sauté onions, garlic, and bell pepper until soft and fragrant. Stir in tomato paste and cook for another minute. Add your choice of meat (or fish), thyme, salt, and pepper. Cook until the meat is browned and fully cooked, breaking it into small pieces as you stir. If using salted cod, make sure to boil and flake it before adding. Let the filling cool completely before using.

Make the dough: In a large bowl, combine flour and salt. Add cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture looks crumbly with small bits of butter remaining. Gradually add cold water while mixing until the dough comes together. Do not overmix — you want to keep the butter visible for that signature flaky texture. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll and fold the dough: On a lightly floured surface, roll out the chilled dough into a rectangle. Fold it into thirds like a letter, then rotate and roll again. Repeat this process 3–4 times to create flaky layers, chilling the dough for 10 minutes in between if it becomes too soft to handle.

Assemble the patties: Preheat the oven to 375°F (190°C). Roll out the dough to about ⅛ inch thickness. Cut into rectangles or circles, depending on your preference. Spoon a small amount of filling in the center of each piece, fold over, and seal the edges with a fork. Brush the tops with beaten egg for a golden finish.

Bake the patties: Place the patties on a baking sheet lined with parchment paper. Bake for 35–40 minutes or until they’re puffed and golden brown. The aroma will fill your kitchen — buttery, savory, and slightly spicy. Let them cool slightly before serving.