Chicken Liver Turnovers

Directions

1. 1
   In a bag, combine flour, salt and pepper.
2. 2
   Shake chicken livers, a few at a time, in bag to coat with seasoned flour.
3. 3
   Melt butter in medium skillet, then saute livers, turning until browned and insides are no longer pink (about 10 minutes).
4. 4
   Remove livers and chop.
5. 5
   In the same skillet, saute onion until tender, about 3 minutes. Remove from heat.
6. 6
   Add cheese, rosemary and liver, stirring to combine.
7. 7
   Preheat oven to 400 degrees.
8. 8
   Make piecrust as package label directs (or your own favorite piecrust).
9. 9
   On a lightly floured surface, roll pastry 1/8 inch thick.
10. 10
    Use medium pocket cutter to cut dough (or a round doughnut sized cookie cutter).
11. 11
    Place 1-2 tablespoons of liver mixture in center of dough, fold over dough and seal edges.
12. 12
    NOTE: If you want a golden crust, brush top with beaten egg before baking.
13. 13
    Bake on an ungreased cookie sheet for 20 minutes or until lightly browned.
14. 14
    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.