Conch pâté (lambi pâté)

Instructions

1. Cut the conch meat into small cubes, then rinse it with lime juice to tenderize it if it is a little firm.
2. Sauté the onion, garlic and chopped chili in the oil for 5 minutes over medium heat.
3. Add the diced tomato, the tomato paste, the thyme and the spices, then let it reduce for 5 minutes.
4. Stir in the conch and simmer 15 minutes covered, until the filling is thick. Adjust the seasoning and let it cool.
5. Unroll the puff pastry and cut 12 cm rounds. Put a spoonful of filling on each, fold over and seal.
6. Brush the pâtés with beaten egg and bake at 200 °C for 20 to 25 minutes until golden.
7. Serve warm, with a little fresh chives on top.