Venezuelan Cazon Empanadas

Venezuelan Empanadas have a crisp crust and tender inner texture. The ULTIMATE finger food...perfect for any occasion!

Course Main Course

Cuisine Venezuelan

Prep Time 15

Cook Time 1

Total Time 1 15

Servings empanadas

Calories 206kcal

Author Oriana Mommy's Home Cooking

Ingredients

Cazon Filling:

4 Shark steaks (see notes)
1 bay leaf
3 tablespoons achiote oil (onoto, annatto) (see notes)
1 cup onion, finely diced
1/2 cup green bell pepper, cut into small cubes
1 cup small sweet pepper, cut into small cubes
1 cup leeks, cleaned, and sliced (white and light green parts only)
1/2 cup green onion, cleaned and sliced
3 garlic gloves, minced
1 teaspoon cumin
Salt and pepper to taste

Dough:

2 cups water
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups Harina P.A.N (pre-cooked white maize meal)
1/4 cup all purpose flour
1 teaspoon baking powder
Oil to fry (I use corn oil)

Instructions

Make the filling:

Place the shark steaks, bay leaf, and 1 tablespoon salt in a saucepan and cover with water. Bring to a boil over medium heat. Reduce to a simmer, cover and cook until the fish is cooked about 15 minutes. Transfer the fish to a bowl and shred with a fork (be careful to remove the skin and/or bones). Set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, sweet peppers, leeks, green onions, and garlic; cook until the onion is translucent, about 3 minutes. Stir in the cumin. Add the shark, mix well, and season with salt and pepper to taste. Cook over medium-low heat for about 10 minutes.

Make the dough:

Wash your hands. In a medium bowl add water, salt, and sugar. Mix until the salt and sugar are dissolved.
Mix Harina P.A.N, flour, and baking powder in a bowl
Slowly add dry ingredients to the water and mix/incorporate with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.

Form the empanadas:

Divide the mixture into 8 equal portions and form into little balls. Flatten each ball between two sheets of plastic until it is approximately 8 inches (see notes). Put some of the cazon filling in the center of the empanada, about 1-2 tablespoons. Using the plastic sheet, carefully fold over the dough into a semicircle. Trim into a half-moon shape with a knife or press down with the round edge of a bowl.

Fry the empanadas:

Heat enough oil in a skillet until a deep-fry thermometer registers 350º F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven at 300º F.
Serve hot.

Notes

I buy the shark steak at my local Asian market.

To make annatto oil, just heat 1 cup of oil (I use corn oil) in a small heavy saucepan over medium heat. Add the 1/2 cup of annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Do not overcook, or it will have a disagreeable flavor. Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds. Keep covered in the refrigerator.

To flatten the dough, many people use a tortilla press, which they say it's pretty convenient, but I don't have one, so I do it with my hands, and it works perfectly.

Check out my Venezuelan Garlic Sauce (Salsa de Ajo Venezolana) recipe.

Nutrition