Prep 30 mins
Cook 20 mins
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.
- 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)
- 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.
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.
I made these tonight and we loved them. I love chicken livers too and anything in pie crust in just so homey and yummy. Thanks for sharing the recipe it made a great easy dinner!
I used 3 1/2 inch cutters and got nine turnovers from a single crust - refrigerated pie dough, as I make terrible pie crusts. I think I could have made about 6 more with the filling left over (which we devoured with crackers). I had made the filling in the morning, after cooking the livers until they were just barely pink inside. I felt the filling looked a bit dry, so I added a few tablespoons of dry vermouth. The turnovers were very good, although I wish that there was a little more flavor to the crust. Easier to do if you make your own crust, of course. I think I might sprinkle some parmesan cheese on the turnovers before putting them in the oven.