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  Recipe Home » Main Course » Empanadillas Filled With Rabbit & Olives
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  Empanadillas Filled With Rabbit & Olives
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 228
Ingredients:

MMMMMINGREDIENTS

1 Rabbit, cut up
3 tbsp Oil, olive
1/4 cup Fennel, fresh, sliced
2 tbsp Garlic, chopped
1 cup Onions, Sweet, sliced
2 tbsp Tomato Paste
1/2 cup Wine, White dry
1/2 cup Stock, chicken
1 cup Tomatoes, diced
9 oz Olives, Green, pitted sliced (jar)
3 tbsp Parsley, fresh, chopped -----------------------
1 cup Flour
1 1/2 tsp Baking flour
1/2 tbsp Sugar
1/2 tsp Salt
2 tbsp Thyme, dried
2 tbsp Butter
1/2 cup Milk
1 Egg, beaten with
1 tsp -water
Instructions:
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 degree 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.
=============================> Dough
<================================ 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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