Chicken Liver Turnovers
Shortly after i bought some pocket cutters to make turnovers (cuts on one side and then you use the other side to seal the turnovers), i created this recipe as a tasty way to eat chicken livers...which i love. Feel free to subsitute your favorite pie crust for the store bought mix.
Steps
In a bag , combine flour , salt and pepper.
Shake chicken livers , a few at a time , in bag to coat with seasoned flour.
Melt butter in medium skillet , then saute livers , turning until browned and insides are no longer pink.
Remove livers and chop.
In the same skillet , saute onion until tender , about 3 minutes.
Remove from heat.
Add cheese , rosemary and liver , stirring to combine.
Preheat oven to 400 degrees.
Make piecrust as package label directs.
On a lightly floured surface , roll pastry 1 / 8 inch thick.
Use medium pocket cutter to cut dough.
Place 1-2 tablespoons of liver mixture in center of dough , fold over dough and seal edges.
Bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
Place in a ziplock storage back in freezer and remove the turnovers as you want to make them.
Place frozen turnovers on a cookie sheet or low sided pan and bake in a 350-400 degree oven for 20-30 minutes until hot.
I usually throw them into the oven with wh.
Ingredients
flour, salt, pepper, chicken livers, butter, onion, parmesan cheese, dried rosemary, pie crust mix, egg