Empanadillas Filled with Rabbit and Olives
| Yield: | 4 Servings |
| Categories: | Main Dishes |
| INGREDIENTS | ||
| 1 | Rabbit, cut up | |
| 3 | tb | Oil, olive |
| 1/4 | c | Fennel, fresh; sliced |
| 2 | tb | Garlic; chopped |
| 1 | c | Onions, Sweet; sliced |
| 2 | tb | Tomato Paste |
| 1/2 | c | Wine, White dry |
| 1/2 | c | Stock, chicken |
| 1 | c | Tomatoes; diced |
| 9 | oz | Olives, Green, pitted sliced (jar) |
| 3 | tb | Parsley, fresh; chopped |
| 1 | c | Flour |
| 1 1/2 | ts | Baking flour |
| 1/2 | tb | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Thyme, dried |
| 2 | tb | Butter |
| 1/2 | c | Milk |
| 1 | Egg; beaten with | |
| 1 | ts | -water |
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