Chicken Liver Turnovers
Indulge in the rich, savory flavors of these Chicken Liver Turnovers, a delightful appetizer or snack that's sure to impress. Creamy chicken liver filling, sautéed with aromatic onions, garlic, and a hint of ground allspice, is blended into a perfect balance of texture and taste. Encased in buttery, flaky puff pastry and brushed with golden egg wash, these turnovers bake to crisp perfection in just 20 minutes. With a simple preparation process and a combination of bold yet comforting flavors, this recipe makes a sophisticated addition to any gathering. Serve them warm or at room temperature, and watch them disappear in no time—perfect for liver lovers and pastry enthusiasts alike!
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Recipe Information
Ingredients
- 250 grams Chicken livers
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoons Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg, beaten (for brushing)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any connective tissue or fat and set aside.
Heat 1 tablespoon of butter and the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 2-3 minutes on each side, or until they're browned but still slightly pink in the center.
Season the mixture with ground allspice, salt, and black pepper. Remove from the heat and stir in the fresh parsley.
Transfer the mixture to a food processor and pulse a few times until it forms a slightly chunky paste. Allow the mixture to cool to room temperature.
On a lightly floured surface, roll out the puff pastry sheets and cut them into 4 equal squares per sheet (8 total).
Place a heaping tablespoon of the chicken liver filling in the center of each square. Fold each square into a triangle, sealing the edges with a fork to crimp them.
Place the turnovers on the prepared baking tray and brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
Let the turnovers cool for a few minutes before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
