Dogfish Empanadas are a typical Venezuelan dish eastern coast, especially states: Nueva Esparta (very famous the empanadas on Conejero market, Margarita Island), Sucre, Anzoategui and Monagas. It is done with dough of corn flour with a touch of sugar, with filling made of this shredded and stewed fish with a saute of annatto oil which may have chili, pepper, onion, chives, leek, garlic, tomatoes, coriander, parsley, etc. They can be eaten alone or sprinkled with a good Guasacaca.

The dogfish is a medium sized fish belonging to the family of sharks, appreciated in Venezuelan cuisine, also called wild shark in USA, glass nose fish (Spain), which is abundant in the Gulf of Cariaco.

Ingredients

For the annatto oil
	1 tablespoon Annatto seeds
	¼ cup Vegetable oil
For the stew
	½ kg. Dogfish slices or chunks
	2 tablespoons Vinegar or Lemon juice
	2 to 3 cloves Garlic crushed
	1 Onion cut into brunoise
	1 Tomato, peeled, seeded and chopped
	⅓ red Bell pepper
	⅓ green Bell pepper
	3 Sweet peppers seeded
	2 stalks of Chives
	50 ml. Olive oil
	1 cup Cilantro leaves
	1 pinch of Cumin
	¼ cup Annatto Oil
	Black pepper
	Salt
For the dough
	3 cups of Corn flour
	¼ cup Annatto Oil
	1 tablespoon Salt
	3 ½ cups Water
For frying
	1 lt. Vegetable Oil

Utensils

Knife

Cutting board

Large pot

Skillet

Spoon

Colador

Bowl

Container

Wet towel

Plastic bag

Absorbent paper

Big plate

Preparation

Para the annatto oil

1. In a saucepan and simmer add a tablespoon of annatto seeds in the oil until it is red colored. Care not come to a boil.

2. Remove from heat, rest and go through a strainer to use only oil. Reserve.

For the stew

1. In a bowl introduce the dogfish in water with two tablespoons of lemon juice or vinegar for 3 minutes and rinse thoroughly.

2. In a saucepan over medium heat boil the dogfish in plenty of water until soft.

3. Remove the fish and reserve the broth.

4. Allow the dogfish to cool, remove skin and discard.

5. It is necessary to break down the shark with his hands, removing the meat from the backbone.

6. Cut vegetables into brunoise or very small cubes.

7. In a pan Saute onion and garlic in the annatto oil until caramelized.

8. Add the bell pepper and sweet pepper and stir for 2 minutes.

9. Add the fish and fry a little.

10. Add 1 cup broth and let cook until more or less dry.

11. Add the cilantro, salt and pepper to taste tomato and a touch of cumin.

12. Continue cooking over medium heat until the casserole is dry.

For the dough

1. In a bowl pour the water with the salt and mix.

2. Add half the flour gradually, stirring to avoid lumps.

3. Incorporate annatto oil and mix until integrated.

4. Add the remaining flour avoiding lumps and go kneading until the dough is smooth and manageable.

For assembly

1. Provide the dough into balls the size of about 100 gr and place in a container covered with a damp towel to prevent drying.

2. On a flat surface, moisten with water a plastic sheet (can be taken from a plastic bag) and spread with fingers a ball of dough to a circle about 20 cm in diameter and one centimeter thick.

3. Spoon place the filling in the center of the circle (about 50 gr) and fold the dough in half moon shape.

4. To seal, press edges with the help of a bowl and remove excess.

5. Repeat with all the dough portions.

For frying

1. In a skillet, heat oil over medium heat abundant.

2. Take the empanada carefully avoiding breaking and entering into the hot oil, fry on both sides until it reaches a golden color.

3. Repeat the procedure with the remaining empanadas and go placing them in a bowl with absorbent towel to remove excess fat.