---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
  Categories: Main dish
       Yield: 4 servings
  
 --------------------------------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
  
   Brown rabbit in heated olive oil.  Add the garlic, sweet onions,
   and fennel.  Saute 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 degree over for 1 1/2 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.
   =============================> Dough <================================
   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 1/8 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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