Article
16 comments

Recipe from Argentina: Rabbit Empanadas

Rabbit Empanadas at the Fierro Hotel, Buenos Aires

Rabbit Empanadas! I loved them. You loved the idea of them. I couldn’t just sit there and scoff them while tweeting the pictures then blogging about it so you could covet them, now could I? Well, I could but I didn’t think that fair. So, I asked the chef at Fierro Hotel – Hernán Gipponi – if he wouldn’t mind sharing, and very generously he did, and in English too. Thanks so much Hernán.

I read the recipe and thought, but of course! Rabbit confit, that explains why they were so rich and delicious. The wonton wrappers give a crisp, light and delicious shell. And the piquant little bites of apple, the sweet onion and the crunch of the pecan nuts. Well, I have to stop typing as I now want to order them again.

Make them, do! They’re gorgeous.

Rabbit Empanadas Recipe

Ingredients
1 Rabbit (clean, about 2kg)
rosemary (to taste)
garlic (to taste)
Olive Oil (enough to cover the rabbit)

2 Granny smith apple
2 onions, finely diced
50 grs pecan nuts

Wonton dough (8cm x 8cm)

1 egg (beaten)

Preheat the oven to 90 C. In a deep oven tray place the rabbit, crushed garlic and rosemary. Cover with plenty of olive oil. Confit for 45 minutes per kg of rabbit (about 90 minutes for a 2kg rabbit).

Clean the rabbit and shred the meat (taking care of not leaving any bones)

Saute the onions in a little olive oil. In a bowl mix the shredded rabbit meat with the apples, onions and pecan nuts (all finely chopped).  Season to taste with salt, pepper and olive oil.

Place the mix with a spoon in a wonton dough square and paint the edges with egg. Fold in the middle forming a pocket and squeeze tightly so the empanadas won’t open while cooking.

Deep fry or bake the empanadas until golden brown.

Serve with a sweet & sour sauce dip of your choice. (we use a Hoisin / Worcestershire mix)

This makes about 60 empanadas, that can be kept in the freezer.

Posted by

I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

16 Comments

    • They are! You have to make them. And you have to eat them while drinking Pinot Noir or Malbec.

      Reply

  1. I could literally dip one in that sauce bucket on your table. God they look and sound so divine. Cannot wait to try them. Now, off to look for a bunny!
    Thanks for the recipe.
    Móna

    Reply

  2. I travelled round South America in a year out before university and became completely addicted to empanadas… at the time I was vegetarian (shame on me!) so always plumped for the cheesy version but now I’m a fully fledged meat eater I’d love to give these a go. They look utterly delicious!

    Reply

  3. Never too early for rabbit; only question, confit the rabbit whole, or in portions? And leave in the liver and kidneys or remove?!

    Reply

  4. Pingback: Hernan Gipponi’s White Salmon with Sautéed Squid and Vegetables « Inside Buenos Aires

    • I know! Was thinking it made complete sense. I make empanadas at home with leftover slow roast pork shoulder and lamb. Not so different really!

      Reply

  5. Pingback: We Recommend: Cooking Classes in Buenos Aires « Inside Buenos Aires

  6. Pingback: The History of Empanadas « Inside Buenos Aires

  7. Pingback: The Devil may care – Join us for Diablo & supper | North Star Delicatessen

Leave a Reply