Empanadillas Filled With Rabbit And Olives

1 Rabbit, cut up
3 T olive oil
1/4 c fresh fennel, sliced
2 T minced Garlic
1 c sliced onion
2 T tomato paste
1/2 c dry white wine
1/2 c chicken stock
1 c tomatoes; diced
9 oz green olives, pitted and sliced
3 T fresh parsley, chopped
***Dough***
1 c flour
1 1/2 tsp flour
1/2 T sugar
1/2 tsp salt
2 T thyme, dried
2 T butter
1/2 c milk
1 Egg, beaten with 1 tsp water

Directions:

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.
For 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.