1/3 Photos of 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.
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- 1In a bag, combine flour, salt and pepper.
- 2Shake chicken livers, a few at a time, in bag to coat with seasoned flour.
- 3Melt butter in medium skillet, then saute livers, turning until browned and insides are no longer pink (about 10 minutes).
- 4Remove livers and chop.
- 5In the same skillet, saute onion until tender, about 3 minutes. Remove from heat.
- 6Add cheese, rosemary and liver, stirring to combine.
- 7Preheat oven to 400 degrees.
- 8Make piecrust as package label directs (or your own favorite piecrust).
- 9On a lightly floured surface, roll pastry 1/8 inch thick.
- 10Use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
- 11Place 1-2 tablespoons of liver mixture in center of dough, fold over dough and seal edges.
- 12NOTE: If you want a golden crust, brush top with beaten egg before baking.
- 13Bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
- 14NOTE: 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.
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Nutritional Facts for Chicken Liver Turnovers
Serving Size: 1 (78 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 251.5
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 5.5 g
- Cholesterol 98.7 mg
- Sodium 559.9 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 7.4 g