Empanadillas Filled with Rabbit and Olives

1. Browni rabbit in heated olive oil. Add the garlic, sweet onions, and fennel.
2. Sautei until onions are translucent.
3. Add the wine and tomato paste, cook over low heat until the sauce is reduced by half.
4. Add the tomatoes, chicken stock and olives.
5. Simmeri in a 350 degree over for 1 1/2 hours.
6. Add more stock to the sauce as needed.
7. Cool the rabbit and remove the meat from the bones.
8. Dicei into chunks and add fresh parsley.
9. Seasoni with salt and pepper.
10. Keep chilled.
11. > Doughi flour, baking powder salt, sugar, thyme and 1 tablespoon parsley.
12. Incorporate butter and milk into the dough.
13. Form into a ball and let rest for 20 minutes.
14. Roll out the dough 1/8 inch think and cut 4 inch circles.
15. Spoon rabbit mixture into the middle of each circle and fold over.
16. Seal sides and top with egg wash.
17. Bakei at 450 degrees until golden.