Pie In Style Margariteño Dogfish (Venezuela)

History: Empanadas are crescent dough is golden and crisp. In some regions of Venezuela, sweetened with brown sugar. The fillings vary. Dogfish pies are typical of the island of Margarita, Nueva Esparta, Venezuela and eastern states of Sucre, Anzoategui and Monagas. Very special are those sold in the market in Porlamar Conejeros and still remember the Puerto Píritu market and how to forget those selling at the entrance to the city of Puerto Cabello in Carabobo State Central. The shark cartilage is a large-bodied fish, crushed and long, with rounded head and pointed fins large, rough skin and silvery gray, belonging to the shark family but with oval eyes and teeth triangular and flat. The shark is one of the smaller species, their teeth are relatively small, sharp, very sharp. Common Ports are 1.30 to 1.50 mt.y their weights ranging from 5 up to 20 kg Ingredients For the Dogfish Margariteño Style: 1 ½ pounds of dogfish crumbled 3 tablespoons salt (for boiling fish) lemon juice ½ cup olive oil 6 cloves garlic, crushed 2 onions, cut into ½ inch cubes ¼ inch or 1 green pepper, diced ½ inch ¼ inch or 1 red pepper cut into cubes ½ inch or ¼ inch 5 sweet peppers very finely chopped onion 3 stalks diced ½ inch ¼ inch or 3 sprigs cilantro finely chopped 1 tablespoon capers 1 pinch of baby powder annatto or achiote 1 pinch of pepper 1 pinch of cumin ¼ teaspoon salt (for stew)

Ingredients For the Crust: 2 cups pre-cooked white corn flour 5 cups water 1 ½ teaspoons salt 1 teaspoon sugar Preparation of the Dogfish Margariteño Style: Clean with water dogfish and lemon In a saucepan, boil 8 liters dogfish in plenty of water and 3 tablespoons of salt when the meat has a soft but firm, strain the fish and let stand until cool Remove the skin and cartilage, let alone meat pulp Crumble the meat and reserve for later Cardero or use in a saucepan place the olive oil and immediately add the garlic and cook for a minute for the oil to absorb the flavor of garlic Place the onion, stir well and cook for 2 minutes Add the peppers, hot peppers, the onions and capers, cook for 2 to 3 minutes on medium heat Add the cilantro, annatto powder or in his absence the annatto, a pinch of cumin, salt and pepper, stir until all ingredients unite sofrito and cook for 1 additional minute Add the fish, remove the preparation, cover the Cardero and cook on medium low for 15 to 20 minutes Preparation of Pies: In a bowl, place flour, sugar and salt, gradually add the water, while mixing with the other hand Knead well, until mixture firm, smooth, homogeneous and smooth Let stand for one 4 to 5 minutes Divide dough into small balls about a flat surface extending in a plastic place plastic in the center of one of the dumplings, with a plant press hands together to make a thin circle (about ½ cm thick) in the center of the dough, place 1 to 2 tablespoons of stewed dogfish Double together with the plastic mass, so as to form a crescent covering the filling with the help of a round container (bowl of soup or a bowl), press the end where it joins the mass to close properly, remove the dough Remove excess plastic Repeat for each of the dumplings warm Put enough oil in a pan over medium high heat until browned patties cold, remove them with a slotted fire in a pan put enough absorbent paper, place the pies to drain the aceiteTips: Serve with mojo vinaigrette or Venezuelan island peak e'gallo Write to juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

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