SouthWestern Rabbit Empanadas


Pastry Doe

3 Cups Flour

1/2 Teaspoon Salt

1 Cup Shortening

3/4 Cup Cold Water



2 lbs Boneless Rabbit Meat (Coarsely Ground)

3 Tablespoons Cooking Oil

2 Teaspoons Salt

1 Tablespoon Black Pepper

1 Teaspoon Cayenne Pepper

1 1/2 cups Onions (Finely Chopped)

2 Tablespoons Garlic (Minced)

2 Jalapeno Peppers (Finely Chopped)

2 Medium Tomatoes (Finely Chopped)

1/2 Cup Raisins (Finely Chopped)




Pastry Dough

  1. Combine flour and salt in a large bowl and cut in shortening. 
  2. Add the water to the dry mixture. 
  3. Mix with hands to form dough into a ball. 
  4. Cover with plastic wrap and chill for at least 30 minutes



  1. In a large skillet heat oil over medium heat.
  2. Add rabbit, salt, pepper and cayene to skillet. Brown meat
  3. Add onions, peppers, garlic and saute until soft.
  4. Add finely diced tomatoes and raisins.
  5. Simmer and stir on low until meat is very tender, about 45 minutes.
  6. Remove from heat and cool to room temperature. Drain if necessary.




  1. Preheat Oven to 350 degrees.
  2. Remove dough from refrigerator and cut in half; chill remaining half.
  3. On a lightly floured surface roll dough out thin.
  4. Cut into 6" circles (a 2 1/2 lb coffee can works well as a measure)
  5. Add a generous portion of drained filling to the center of each circle.
  6. Fold the dough in half over the filling and crimp edges with a fork.
  7. Pierce the tops of the pastries with fork.
  8. Place pastries on a well greased cookie sheet.
  9. Repeat, using other half of the chilled dough
  10. Bake at 350 degree for 15 minutes or until golden.
  11. Serve warm or at room temperature

Note: If smaller, cocktail sized Empanadas are desired, cut the pastry into 3 1/2 inch circles. (A large tuna can works well as a measure)