Tuna empanadas, the easiest empanada dough, recipe without oven. These tuna empanadas will become one of your favorites because they are easy to prepare, with a dough with very few ingredients and with a crispy and puffy, result, perfect to share with family or friends.

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⏩Ingredients for tuna empanadas (20 to 22 pcs):
300 gr of allpurpose flour (2 1/2 Cups).
5 gr of salt (1/2 tsp).
1/2 tsp Vinegar (I used apple cider vinegar)
30 gr of Oil (3 Tbsp).
135 to 160 ml/gr of Warm Water (I need 155 ml, 1/2 Cup +/ 3 to 5 tbsp).

For the filling:
2 Cans of Tuna of 190 gr.
1/2 Medium Onion.
2 to 3 Cloves of Garlic.
2 Medium Tomatoes.
1 to 2 chopped canned Jalapeños
8 to 10 Olives.
Salt and pepper to taste or soy sauce to taste.
Worcestershire sauce to taste (Optional).

⏩Tips and Recommendations:
1. The flour I use is a flour with 9.8 gr of T400 proteins, which is considered an allpurpose flour, remember that some flours absorb more liquids than others, so I recommend that you always feel the dough, at the beginning it must be moist and slightly sticky, not dry, add the liquids little by little and if you feel the dough still dry just add a little more water.
2. The dough can be in your refrigerator for up to 3 days.
3. Stretch the dough to approximately 1 mm thick (Do not leave the empanada dough so thick or so transparent because it can break).

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⏩Episodes:
00:00 Intro.
00:27 How to prepare the dough for tuna empanadas.
02:08 How to knead and store a dough for empanadas.
02:59 How to prepare the tuna filling for the empanadas.
05:28 stretching the dough to prepare the tuna empanadas.
06:04 how to cut the dough for the empanada base.
07:36 Shaping the tuna empanadas.
08:47 How and at what temperature to fry tuna empanadas.

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