Historical review: Empanadas are Crescent-shaped, and its mass is golden and crispy. In some regions of Venezuela they sweeten it with papelon. Fillings vary. Dogfish pies are typical in Margarita Island, State new Esparta, Venezuela as well as in the Eastern States of Sucre, Anzoategui and Monagas. Very special are those sold on the market of Conejeros in Porlamar and we still recall those of the market of Puerto Piritu and we forget that sold at the entrance of the city of Puerto Cabello in the Central State of Carabobo.

The Dogfish is a cartilaginous fish of large, flattened and long body with round head at tip and fins large, rough skin and silvery grey, belonging to the family of sharks but with oval eyes and triangular and flat teeth. The Dogfish is a species of smaller size, their teeth are relatively small and sharp, but very sharp. Common ports are mt.y 1.30 to 1.50 their weights range from the 5 to 20 Kg. Ingredientes for the Dogfish Margariteno style: 1 Kg. Dogfish crumbled 3 tablespoons of salt (to boil fish) lemon juice cup olive oil 6 cloves garlic, crushed 2 onions cut into cubes cm or quarter inch 1 green pepper diced cm or quarter inch 1 red bell pepper cut into cubes cm or quarter inch 5 very finely cut sweet peppers 3 stems of chives cut into cubes cm or 3 sprigs of coriander finely cut 1 inch quarter tablespoon capers baby 1 pinch of onoto powder or achote 1 pinch pepper 1 pinch of cumin teaspoon salt (for the stew) ingredients for the dough: 2 cups white corn flour precooked 5 cups water 1 teaspoons salt 1 tsp. sugar preparation of the Dogfish to the Margariteno style: Clean the Dogfish with abundant water and lemon in 8 litre casserole boil dogfish in plenty of water and the 3 tablespoons of salt when the meat has a consistency soft but firm; strain the fish and let stand until cool remove skin and cartilage; leave only the pulp of meat mince meat and set aside for later use in a cardero or frying pan place the olive oil and immediately additions garlic; Cook for one minute so that the oil absorb the flavor of the garlic place onion; stir well and cook for 2 minutes; Add peppers, peppers, scallion and capers; Saute for 2 to 3 minutes over medium heat add cilantro, onoto or powder in the absence of the achote, pinch of cumin, salt and the pepper; Stir to unify all the ingredients for the sauce; Cook 1 additional minute add the fish, remove the preparation; cover the cardero and cook over medium low for 15 to 20 minutes preparation of pies: in a bowl, put the flour, the sugar and the salt; slowly add water while mixing with the other hand knead well, until a firm, smooth, homogeneous and smooth let mixture stand for a 4 to 5 minutes, divide the dough in more or less small balls on a flat surface extend a plastic; place in the center of the plastic one the ball of dough; Press with the plant’s hands to make a circle slim (more or less thick cm) in the center of the dough, place 1 to 2 tablespoons of the stew of dogfish double plastic together with the mass, mode of forming a Crescent that cover the filling with the help of a round container (bowl of soup or a bowl) press the end where the mass is attached to close it properly; delete the extra mass remove plastic repeat the same operation for each one of the dough balls heat enough oil in a saucepan over medium high heat cold empanadas until golden brown; remove them from heat with a slotted spoon into a pan put sufficient absorbent paper; place pies so they drain oil Tips: accompany with Venezuelan Island mojo or vinaigrette peak egallo email us at or contact us at our website: original author and source of the article.