Recipe

Chicken Liver Turnovers Recipe

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Ingredients

Directions

Step #1 In a bag, mix flour, salt & pepper.
Step #2 Shake chicken livers, a few at a time, in bag to coat with seasoned flour.
Step #3 Melt butter in medium skillet, then saute livers, turning until browned & insides are no longer pink (about 10 mins).
Step #4 Remove livers & chop.
Step #5 In the same skillet, saute onion until tender, about 3 mins.
Step #6 Remove from heat.
Step #7 Add cheese, rosemary & liver, stirring to mix.
Step #8 Preheat oven to 400F degrees.
Step #9 Make piecrust as package label directs (or your own favorite piecrust).
Step #10 On a lightly floured surface, roll pastry 1/8 inch thick.
Step #11 Use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
Step #12 Place 1-2 tbsps of liver mixture in center of dough, fold over dough & seal edges.
Step #13 NOTE: If you want a golden crust, brush top this with beaten egg before baking.
Step #14 Bake on an ungreased cookie sheet for 20 mins or until lightly browned.
Step #15 NOTE: These turnovers freeze really well.
Step #16 Place in a ziplock storage back in freezer & remove the turnovers as you want to make them.
Step #17 Place frozen turnovers on a cookie sheet or low sided pan & bake in a 350-400 degree oven for 20-30 mins until hot.
Step #18 I usually throw them into the oven with whatever else I am cooking, so the temperature & time varies.
Enjoy the Chicken Liver Turnovers recipe