Chicken Liver Turnovers

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces chicken livers
• 3 tablespoons butter
• 1/4 cup onion, finely chopped
• 2 tablespoons parmesan cheese, fresh
• 1/4 teaspoon dried rosemary
• 1 (10 ounce) package pie crust mix
• 1 egg, beaten (optional)

Recipe

• 1 in a bag, combine flour, salt and pepper.
• 2 shake chicken livers, a few at a time, in bag to coat with seasoned flour.
• 3 melt butter in medium skillet, then saute livers, turning until browned and insides are no longer pink (about 10 minutes).
• 4 remove livers and chop.
• 5 in the same skillet, saute onion until tender, about 3 minutes. remove from heat.
• 6 add cheese, rosemary and liver, stirring to combine.
• 7 preheat oven to 400 degrees.
• 8 make piecrust as package label directs (or your own favorite piecrust).
• 9 on a lightly floured surface, roll pastry 1/8 inch thick.
• 10 use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
• 11 place 1-2 tablespoons of liver mixture in center of dough, fold over dough and seal edges.
• 12 note: if you want a golden crust, brush top with beaten egg before baking.
• 13 bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
• 14 note: these turnovers freeze really well. 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 whatever else i am cooking, so the temperature & time varies.