Chicken Liver Turnovers

Recipe by karen
READY IN: 50mins




  • 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.