Empanadillas Filled with Rabbit and Olives

• 1 each rabbit cut up
• 3 tablespoons vegetable oil
• 1/4 cup fennel bulb sliced
• 2 tablespoons garlic chopped
• 1 cup onions sliced
• 2 tablespoons tomato paste
• 1/2 cup wine
• 1/2 cup stock
• 1 cup tomatoes diced
• 9 ounces olives pitted, sliced
• 3 tablespoons parsley leaves chopped
• 1 cup flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons thyme dried
• 2 tablespoons butter
• 1/2 cup milk
• 1 each eggs beaten with

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 350F (180C).
7. over for 1 1/2 hours.
8. Add more stock to the sauce as needed.
9. Cool the rabbit and remove the meat from the bones.
10. Dice into chunks and add fresh parsley.
11. Season with salt and pepper.
12. Keep chilled.
13. In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley.
14. Incorporate butter and milk into the dough.
15. Form into a ball and let rest for 20 minutes.
16. Roll out the dough 18 inch think and cut 4 inch circles.
17. Spoon rabbit mixture into the middle of each circle and fold over.
18. Seal sides and top with egg wash.
19. Bake at 450 degrees until golden.

vegetable oil, fennel, garlic, onions, tomato paste, wine, stock, tomatoes, olives, parsley, flour, baking powder, sugar, salt, thyme, butter, milk, eggs

Taken from recipeland.com/recipe/v/empanadillas-filled-rabbit-oliv-46467 (may not work)