Empanadillas filled with rabbit and olives Recipe

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Empanadillas filled with rabbit and olives

Artist:	_	Yield:	4
Categories:	Condiments, Entrees, Game, Olives	Rating:	0
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Ingredients:

		INGREDIENTS
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

Procedures:

1	Brown rabbit in heated olive oil.
2	Add the garlic, sweet onions, and fennel.
3	Saute until onions are translucent.
4	Add the wine and tomato paste, cook over low heat until the sauce is reduced by half.
5	Add the tomatoes, chicken stock and olives.
6	Simmer in a 350 degree over for 1 ?hours.
7	Add more stock to the sauce as needed.
8	Cool the rabbit and remove the meat from the bones.
9	Dice into chunks and add fresh parsley.
10	Season with salt and pepper.
11	Keep chilled.
12	=============================>dough <================================ in a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley.
13	Incorporate butter and milk into the dough.
14	Form into a ball and let rest for 20 minutes.
15	Roll out the dough 1/8 inch think and cut 4 inch circles.
16	Spoon rabbit mixture into the middle of each circle and fold over.
17	Seal sides and top with egg wash.
18	Bake at 450 degrees until golden