Conch pie (pâté de conque)

Instructions

1. Preheat the oven to 200 °C.
2. Sauté the chopped onion, bell pepper and garlic in the oil for 5 minutes until soft.
3. Add the chopped conch, grated carrot, ketchup, pepper and parsley, cook for 5 minutes, then season.
4. Line a pie dish with half the pastry, fill with the cooled filling, and cover with the rest of the pastry, sealing the edges.
5. Brush with beaten egg and bake for 30 to 35 minutes, until the pastry is golden brown. Let it cool slightly before slicing.