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

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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.

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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.

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