Place fish in a pot with enough water to cover. Soak for 2 hours.

Drain and change the water.

Boil in the fresh water for 20 minutes. Drain.

As soon as it is cool enough to handle, flake the fish by hand.

In a skillet, heat oil.

Add onion, bell pepper, garlic and Scotch Bonnet. Saute until vegetables are softened.

Add fish, parsley, lime juice salt. Mix and cook until thoroughly combined.

Preheat oven to 400 F.

Defrost puff pastry for about 15 minutes. It should be pliable, but not too soft.

Lay out a sheet on a lightly floured surface. Sprinkle a little more flour on top.

Dock the pastry by piercing with a fork or by using a docking tool.

Square Pastries:

Cut each pastry sheet into 9 equal squares.

Place about 2 tablespoons of the fish filling on each square.

Roll out another pastry on another lightly floured work surface. Dock the dough and cut into 9 equal sized squares.

Brush the perimeter of the squares with the fish filling with water

Place the plain squares on top of the squares with the fish filling and seal the edges with a fork.

Place on a baking sheet. Brush the tops with the milk.

Triangle Pastries:

Cut each pastry sheet into 12 pieces

Place about 1 1/2 tablespoons of the fish filling on each square.

Brush the perimeter of the squares with the fish filling with water.

Fold over into a triangle and seal the edges.

Place on a baking sheet. Brush the tops with the milk.

Bake for 20 minutes.