Empanadillas Filled With Rabbit And Olives

What has exceedingly hurt you in time past, nay, and I fear, to this day, is lack of reading. I scarce ever knew a preacher who read so little. And perhaps, by neglecting it, you have lost the taste for it. Hence your talent in preaching does not increase. It is just the same as it was seven years ago. It is lively, but not deep; there is little variety; there is no compass of thought. Reading only can supply this, with meditation and daily prayer. You wrong yourself greatly by omitting this. You can never be a deep preacher without it, any more than a thorough Christian. Oh begin! Fix some part of every day for private exercise. You may acquire the taste which you have not; what is tedious at first will afterward be pleasant. Whether you like it or not, read and pray daily. It is for your life; there is no other way; else you will be a trifler all your days, and a pretty, superficial preacher. Do justice to your own soul; give it time and means to grow. Do not starve yourself any longer. Take up your cross and be a Christian altogether. Then will all the children of God rejoice (not grieve) over you, and in particular yours.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Main dish	4	Servings

INGREDIENTS

1		Rabbit, cut up
3	T	Oil, olive
1/4	c	Fennel, fresh sliced
2	T	Garlic, chopped
1	c	Onions, Sweet sliced
2	T	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	T	Parsley, fresh chopped
1	c	Flour
1 1/2	t	Baking flour
1/2	T	Sugar
1/2	t	Salt
2	T	Thyme, dried
2	T	Butter
1/2	c	Milk
1		Egg, beaten with
1	t	water

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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