Empanadas are a staple of Spanish tapas bars. They are made of light pastry wrapped around meat, cheese or vegetables, which can be quickly consumed with a variety of beverages. Empanadas de cazon use the meat of a shark or similar type of game fish (such as a dogfish). They're trickier to make than many Spanish dishes, but the taste is worth it. They make excellent appetizers, buffet dishes and light meals for parties and other get-togethers.
Instructions
1. Place the flour in a bowl with a bit of salt and rub it until it attains the consistency of bread crumbs.
2. Add the wine and butter to the flour and combine until it becomes a dough.
3. Knead the dough on a floured countertop until its consistency is smooth and stretchable. When it is done, you should be able to manipulate it easily, without any of the dough sticking to your hands.
4. Place the dough in a bowl and cover it with plastic wrap. Refrigerate the bowl for at least 2 hours.
5. Heat the olive oil in a saucepan and saute the onion and garlic until they are soft.
6. Add the tomatoes, pimento and olives to the mix, and blend until the mixture thickens.
7. Stir the cazon into the sauce until it is thoroughly blended.
8. Remove the dough from the bowl and roll it out onto a floured surface.
9. Cut the dough into flat, round tortillas, about 4 inches in diameter each.
10. Place one large spoonful of the cazon mixture onto each small tortilla.
11. Fold the tortillas over the mixture and crimp the sides until they are firmly sealed.
12. Add more oil to a skillet and heat it until it sizzles.
13. Place the empanadas de cazon in the skillet.
14. Fry the empanadas de cazon until one side is golden brown, then flip them with a spatula and repeat this process with the other side.
15. Remove from heat and serve. These directions will yield approximately 6 servings.
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