Empanadillas Filled with Rabbit and Olives Recipe

Name: Empanadillas Filled with Rabbit and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 each rabbit cut up, 3 tablespoons vegetable oil, 1/4 cup fennel bulb sliced, 2 tablespoons garlic chopped, and more.

Yes, Empanadillas Filled with Rabbit and Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Empanadillas Filled with Rabbit and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions