Recipe by karen
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.
Top Review by Lee from New Mexico
I added a little cooked diced bacon and chopped cooked mushrooms and some thyme, looked a little dry so I added a couple of TB's of chicken broth. Didn't have pie crust but had frozen puff pastry cups which worked very well. Will double next time. Thanks Karen for sharing a recipe that lends it's self to tweaking. I love to play with recipes and have at times, ended up with having to order out, but not this time. This is a keeper.
- 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)
Directions See How It's Made
- 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 (about 10 minutes).
- 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 (or your own favorite piecrust).
- On a lightly floured surface, roll pastry 1/8 inch thick.
- Use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
- Place 1-2 tablespoons of liver mixture in center of dough, fold over dough and seal edges.
- NOTE: If you want a golden crust, brush top with beaten egg before baking.
- Bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
- 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.