Empanadillas de Pisto Crujientes y Hojaldradas al estilo Valenciano. Receta fácil paso a paso

In this video, I explain how to make homemade dough for ratatouille or tomato and tuna empanadas, along with several tips and tricks to ensure the empanada dough is crispy and flaky. I also explain three methods for forming and sealing the empanadas. The dough for these empanadas can be baked or fried. They are made in the Valencian style, meaning the dough is very thin and crispy. In the video, I also explain how to make the tomato and tuna filling. The ingredients you'll need to make the dough, which will yield 15 to 20 empanadas, are: 400 grams of common wheat flour 150 grams of lager beer 150 grams of light olive oil 5 grams or a teaspoon of salt --- INGREDIENTS FOR THE EMPANADILLA FILLING: 1 onion 1 roasted red pepper 500 grams of crushed natural tomatoes 150 grams of drained tuna 1 garlic clove 3 eggs: 2 hard-boiled + 1 fresh 1 teaspoon of salt and 1 teaspoon of sugar. 3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL --- #empanadillas #recipes #empanadas If you have any questions or would like to share this delicious Ratatouille Empanadillas recipe, please do so here in the comments section, and I'll be happy to answer your questions. Thanks for watching the video. You can find more recipes and cooking tips on my social media: YouTube Channel:    / @laempanalightdebego   Facebook:   / laempanalightdebego   Twitter:   / begonav   Pinterest:   / begonavarro58   Google+: https://plus.google.com/u/0/109035466...