Empanadillas Filled with Rabbit & Olives
Submitted by yummykaren
Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.
YIELD
10 servingsPREP
40 minCOOK
2 hrsREADY
3 hrsThese golden little hand pies are pure Spanish tapas-bar fare, empanadillas stuffed with a savory braise of rabbit, fennel, and briny olives. The lean, mild rabbit cooks low and slow in wine and tomato until it’s falling-off-the-bone tender, then gets pulled and chopped into a rich filling.
Patience pays off in two places. First, the braise needs a good 1½ hours so the rabbit turns silky and the sauce reduces and concentrates. Second, the filling must be chilled before it goes into the dough, because a warm, wet filling tears the pastry and steams it soggy.
The dough is a soft, thyme-flecked one, rolled thin and cut into circles. Spoon in the filling, fold into half-moons, crimp the edges tight, and brush with egg wash for that glossy, bakery-gold finish.
Seal them well so the juicy filling stays put in the oven.
Chef Tips
- Chill the rabbit filling thoroughly before assembling. A cold filling keeps the dough from tearing or going soggy.
- Braise the rabbit the full time so the meat pulls easily and the sauce is deeply flavored.
- Crimp the edges firmly, a fork works well, so the empanadillas don’t leak while baking.
- Brush with egg wash for a shiny, golden crust.
Variations
- Use chicken thighs if rabbit is hard to find.
- Add raisins, capers, or chopped hard-boiled egg to the filling, empanada-style.
- Fry the empanadillas instead of baking for a crispier shell.
Ingredients
Directions
Brown rabbit in heated olive oil.
Add the garlic, sweet onions, and fennel.
Sauté 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℉ (180℃). over for 1½ 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.
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 ⅛ 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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