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.
Provided by karen
Categories Chicken Livers
Time 50m
Yield 9 med turnovers, 9 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 251.6, Fat 15.4, SaturatedFat 5.6, Cholesterol 98.8, Sodium 560, Carbohydrate 20.6, Fiber 0.2, Sugar 0.2, Protein 7.5
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Ntombekhaya Lande
[email protected]I'm a vegetarian, but I still enjoyed these turnovers. I made them with a vegetarian filling and they were delicious.
sydney sikazwe
[email protected]I'm allergic to chicken liver, so I made these turnovers with ground beef instead. They were still very good!
Celeste Relic
[email protected]These turnovers were absolutely delicious! I will definitely be making them again.
Laxmi Sharma
[email protected]I'm not sure what I did wrong, but my turnovers didn't turn out very well. The filling was too runny and the pastry was too tough.
Victoria Akudo
[email protected]These turnovers were a bit bland for my taste. I think I would have liked them better if I had added some more herbs and spices to the filling.
Dhale Muhad
[email protected]I love chicken liver turnovers, but I've never tried making them myself. This recipe was very helpful and I'm excited to try it out.
Arianna Martinez
[email protected]These turnovers were a bit too greasy for my taste. I think I would have preferred them if I had baked them instead of frying them.
Habtamu Semagn
[email protected]I've never made chicken liver turnovers before, but this recipe was very easy to follow. The turnovers turned out great and my family loved them.
Cynthia Lumbeta
[email protected]These turnovers were a great appetizer for my dinner party. They were easy to make ahead of time and they were a big hit with my guests.
Benja Banda
[email protected]I'm not a big fan of chicken liver, but I thought I'd give these turnovers a try. I was pleasantly surprised! The filling was very flavorful and the pastry was perfect.
Joe Davis (JoJo)
[email protected]I made these turnovers with a gluten-free flour blend and they turned out great! They were just as flaky and delicious as the traditional version.
Lori Foussat
[email protected]These turnovers were a bit time-consuming to make, but they were worth it. They were so delicious and everyone at my party loved them.
Joseph Fabundeh
[email protected]I followed the recipe exactly, but my turnovers didn't turn out as flaky as I expected. They were still tasty, but not as good as I hoped.
Steve Santillan
[email protected]These turnovers were a bit too rich for my taste, but my husband loved them. He said they were the best chicken liver turnovers he's ever had.
Aminata Mimi Fofanah
[email protected]I made these chicken liver turnovers for my family and they were a big hit. The kids even liked them!
EMAM HOSSEN EMON
[email protected]These turnovers were a great way to use up some leftover chicken livers. They were easy to make and turned out really well.
mohammad uzair
[email protected]I was a bit hesitant to try these chicken liver turnovers, but I'm so glad I did! They were absolutely delicious. The filling was perfectly seasoned and the pastry was light and airy.
dan lyall
[email protected]I've made these chicken liver turnovers several times now and they are always a crowd-pleaser. The filling is so rich and flavorful, and the pastry is flaky and golden brown.
gail puckett
[email protected]These chicken liver turnovers were a hit at my last party! They were so easy to make and everyone loved them.