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
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.
Latest posts by Niamh (see all)
- Western Newfoundland: A Lighthouse Picnic & Hiking Gros Morne - February 23, 2017
- Saffron Gnocchetti Sardi (Malloreddus) & Squid Ragu - February 22, 2017
- The Best Overnight Raised Coconut Waffles - February 20, 2017