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Empanadillas Filled with Rabbit & Olives

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Recipe

Yield

10
servings

Prep

40
min

Cook

2
hrs

Ready

3
hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each rabbit
cut up
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3 tablespoons vegetable oil
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¼ cup fennel bulb
sliced
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2 tablespoons garlic
chopped
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1 cup onions
sliced
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2 tablespoons tomato paste
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½ cup wine
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½ cup stock
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1 cup tomatoes
diced
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9 ounces olives
pitted, sliced
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3 tablespoons parsley leaves
chopped
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1 cup all-purpose flour
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1 ½ teaspoons baking powder
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½ tablespoon sugar
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½ teaspoon salt
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2 tablespoons thyme
dried
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2 tablespoons butter
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½ cup milk
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1 each eggs
beaten with
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Ingredients

Amount Measure Ingredient Features
1 each rabbit
cut up
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45 ml vegetable oil
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59 ml fennel bulb
sliced
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30 ml garlic
chopped
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237 ml onions
sliced
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30 ml tomato paste
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118 ml wine
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118 ml stock
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237 ml tomatoes
diced
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260.1 ml/g olives
pitted, sliced
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45 ml parsley leaves
chopped
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237 ml all-purpose flour
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7.5 ml baking powder
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7.5 ml sugar
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2.5 ml salt
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30 ml thyme
dried
* Camera
30 ml butter
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118 ml milk
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1 each eggs
beaten with
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Directions

Brown rabbit in heated olive oil.

Add the garlic, sweet onions, and fennel.

Sauté 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℉ (180℃). 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.

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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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 16959% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 561mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 10%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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