Empanadillas Filled with Rabbit & Olives
Yield
10 servingsPrep
40 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
cut up |
*
|
| 45 | ml |
vegetable oil
|
|
| 59 | ml |
fennel bulb
sliced |
|
| 3E+1 | ml |
garlic
chopped |
|
| 237 | ml |
onions
sliced |
|
| 3E+1 | ml |
tomato paste
|
|
| 118 | ml |
wine
|
*
|
| 118 | ml |
stock
|
|
| 237 | ml |
tomatoes
diced |
|
| 260.1 | ml/g |
olives
pitted, sliced |
|
| 45 | ml |
parsley leaves
chopped |
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
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.
