On medium heat, add oil and saute onions, chadon beni, garlic, pimento,and thyme until fragrant. Season with salt and pepper. Debone mackerel if necessary before adding to the aromatics. Using the back of your fork, break down the fish until the flesh is flaky and mix well with aromatics. Season to taste and drizzle lemon/lime juice at the end.

Divide the rested dough into eight even pieces and roll into balls. Roll the dough out into a circle and add 2 tablespoons of the fish mixture into one half of the dough. Using your fingers, dab water on the rim of one edge of the dough (or both) and gently fold over the bare side of the dough and seal the pie.

Form the remaining seven dough balls into pies and cover with a towel to prevent drying out of the dough.

Heat a large pot of oil and fry pies until golden brown, about 1 - 2 minutes per side.

Drain on a dish lined with a paper towel or wire rack and cover with a tea towel to maintain moisture.

Serve warm.