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Empanadillas Filled with Rabbit and Olives

 

20

Yield

10

servings

Prep

40

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 16959% of calories 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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