Title: Empanadillas Filled With Rabbit And Olives
Categories: Main dish
Yield: 4 servings
--------------------------------INGREDIENTS--------------------------------
1 Rabbit; cut up
3 tb Olive oil
1/4 c Fresh fennel; sliced
2 tb Garlic; chopped
1 c Sweet onions; sliced
2 tb Tomato paste
1/2 c Dry white wine
1/2 c Chicken stock
1 c Tomatoes; diced
9 oz Green olives; pitted,
-sliced (jar)
3 tb Fresh parsley; chopped
1 c Flour
1-1/2 ts Baking powder
1/2 tb Sugar
1/2 ts Salt
2 tb Dried thyme
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts Water
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 F oven for 1-1/2 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 tb parsley. Incorporate butter and
milk into the dough. Form into a ball and let rest for 20 minutes.
Roll out the dough 1/8" thick and cut 4" circles. Spoon rabbit
mixture into the middle of each circle and fold over. Seal sides
and top with egg wash. Bake at 450 degrees F until golden.
