Chicken Liver Turnovers Recipes

CHICKEN LIVER TURNOVERS

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.

EASY CHICKEN TURNOVERS

Steps:

• Heat oven to 375°F.
• Mix soup, chicken, cheese, and salt and pepper in small bowl.
• Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
• Wrap dough around chicken and press the edges to seal.
• Place on ungreased cookie sheet and top with butter and bread crumbs.
• Bake at 375 for 20-25 minutes, or until golden brown and enjoy!