empanadas de cazon
Hello!
The dogfish empanadas are the most requested in the bouquet of traditional empanadas that are made in Sucre state, as well as other nearby entities such as Nueva Esparta and Anzoátegui state. The diners, usually, ask for crispy, finite and filling.In Venezuela
fuente
Ingredients
- 2 cups of precooked white cornmeal
• 5 cups of water
• 1 ½ teaspoons of salt
• 1 Teaspoon of sugar
• Cazón stewed to order
• Sufficient oil for frying
• Absorbent paper
• 1 30 cm plastic container
PREPARATION;
In a bowl, place the flour, sugar and salt; add the water little by little, while mixing with the other hand.
Knead well, until there is a firm, smooth, homogeneous mixture without lumps.
Let stand for about 4 to 5 minutes.
Divide the dough into more or less small balls.
On a flat surface spread a plastic paper; place one of the dough balls in the center of it; press with the plant of the hands until making a thin circle (more or less ½ cm thick).
In the center of the dough, place 1 to 2 tablespoons of the dogfish stew.
Fold the plastic together with the dough, so as to form a crescent that covers the filling.
With the help of a round container (bowl of soup or a deep dish) press the end where the dough is joined to close it properly; remove the leftover dough
Remove the plastic.
Repeat the same operation with each of the dough balls.
Heat enough oil in a pot over medium high heat.
Fry the empanadas until browning; Remove from heat with a slotted spoon.
Place enough absorbent paper on a tray; place the empanadas to drain the oil.
Information:https://turismosucre.com.ve/gastronomia/pescados/empanadadecazon/index.html