Prepare the Filling: Drain the canned salmon and squeeze out as much liquid as possible, then add culantro (or cilantro), scallions, chopped onion, garlic, hot pepper, salt, and black pepper and mix well to combine.

Make the Dough: In a bowl, combine flour, salt, butter, and sugar, then gradually add water and knead for about 3 minutes until a soft dough forms.

Rest the Dough: Lightly brush the dough with oil, cover, and let it rest for 10–15 minutes so it relaxes and becomes easier to handle.

Divide the Dough: Shape the dough into 6–7 evenly sized balls.

Flatten and Dust: Flatten each dough ball into a small circle, then lightly sprinkle a little flour over the surface to prevent the filling from sticking and to help during frying.

Fill and Seal: Add the salmon filling to the center, bring the edges up to meet at the top, pinch to seal, and gently rotate to secure.

Heat the Oil: Heat oil over medium to low heat and test readiness by adding a pinch of flour—if it sizzles, the oil is ready.

Fry the Pies: Place one filled dough into a small pot and fry for about 1–2 minutes total, turning once, until golden brown on both sides, ensuring the heat is not too high so the dough cooks through.

Drain and Serve: Remove from the oil, drain on paper towels, and repeat with the remaining pies.