Empanadillas filled with rabbit and olives

4 servings

Ingredients

Quantity Ingredient
1 Rabbit, cut up
3 tablespoons Oil, olive
¼ cup Fennel, fresh; sliced
2 tablespoons Garlic; chopped
1 cup Onions, Sweet; sliced
2 tablespoons Tomato Paste
½ cup Wine, White dry
½ cup Stock, chicken
1 cup Tomatoes; diced
9 ounces Olives, Green, pitted sliced (jar)
3 tablespoons Parsley, fresh; chopped ----------------------
1 cup Flour
1½ teaspoon Baking flour
½ tablespoon Sugar
½ teaspoon Salt
2 tablespoons Thyme, dried
2 tablespoons Butter
½ cup Milk
1 Egg; beaten with water

Directions

INGREDIENTS

Brown rabbit in heated olive oil. Add the garlic, sweet onions, and fennel. Saute until onions are translucent. Add the wine and tomato paste, cook over low heat until the sauce is reduced by half.

Add the tomatoes, chicken stock and olives.

Simmer in a 350 degree over for 1½ hours. Add more stock to the sauce as needed.

Cool the rabbit and remove the meat from the bones. Dice into chunks and add fresh parsley. Season with salt and pepper. Keep chilled.

=============================> Dough <================================ In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a ball and let rest for 20 minutes.

Roll out the dough ⅛ inch think and cut 4 inch circles. Spoon rabbit mixture into the middle of each circle and fold over. Seal sides and top with egg wash. Bake at 450 degrees until golden.

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