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Sulfur Dioxide and Sulphites
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Como siempre la empanada de atún no decepciona. Con mucho relleno. El pisto delicioso.
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Relleno muy bueno y suave
Llevo pidiendo esta empanada hace bastante tiempo. He notado que ha bajado la calidad. El relleno no estaba tan bueno como en otras ocasiones, para mí gusto le faltaba bastante tomate.
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Probably the most classic flavour when it comes to empanadas for obvious reasons. However, Reydulce's tuna empanada has nothing to do with the one you find in supermarkets. The main reason is the quality of its ingredients and the way of elaborating the empanada in the workshop, by hand and over low heat. No industrial processes. ReyDulce only uses local ingredients to make their products, such as tuna, brought from the Galician fish markets
Because of its nature and the way it is made, puff pastry rises when baked and shortcrust pastry does not. Although shortcrust pastry is traditionally associated more with the preparation of tartlets or quiches, it is also a very good choice for pies, which have a soft and crumbly texture when bitten. In contrast, puff pastry dough melts in the mouth more easily as it is made up of small, thin, crispy sheets
It's a matter of taste, if you're looking for the traditional type of dough your choice is puff pastry, if you're looking for something a little different, choose shortcrust pastry.
