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