Empanadillas Filled with Rabbit and Olives

3 hours Prep: 40 minutes Cook: 2 hours

169 calories per serving view nutrition facts

10 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	each	rabbit	cut up
3	tablespoons	vegetable oil
1/4	cup	fennel bulb	sliced
2	tablespoons	garlic	chopped
1	cup	onions	sliced
2	tablespoons	tomato paste
1/2	cup	wine
1/2	cup	stock
1	cup	tomatoes	diced
9	ounces	olives	pitted, sliced
3	tablespoons	parsley leaves	chopped
1	cup	flour, all-purpose
1 1/2	teaspoons	baking powder
1/2	tablespoon	sugar
1/2	teaspoon	salt
2	tablespoons	thyme	dried
2	tablespoons	butter
1/2	cup	milk
1	each	egg	beaten with

Directions

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 degrees F. over 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.

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 1/8 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 112g

Amount per Serving

Calories 169 59% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 561mg	23%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 3.0g	7%

Vitamin A	10%		Vitamin C	10%
Calcium	6%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Puddings: Page 6

Last Recipes Viewed

Recipe Bite

Cooking with Brains

by Mark R. Vogel

This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were...

Member Review

Dark Christmas Cake

So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

Reviewed by arrgee01