CHICKEN LIVER TURNOVERS

FOR THE CHICKEN LIVER PATE:
1/4 cup chopped onion
1/4 cup melted butter (plus additional for tops)
1/2 lb chicken livers
1/2 tsp salt
1/4 tsp garlic salt
1/4 tsp pepper
1 tbsp dry sherry
FOR THE TURNOVERS:
1 stick pie crust mix (or use pastry for single crust pie)
grated parmesan cheese

Preheat oven to 350 degrees F.

TO PREPARE THE CHICKEN LIVER PATE:
Saute onion until tender in 1/4 cup melted butter. Add chicken livers, salt, garlic salt, and pepper; cook over low heat until tender, stirring occasionally. Stir in sherry. Place mixture in container of electric blender, and process until smooth. Set aside.

TO PREPARE THE TURNOVERS:
Prepare piecrust according to pkg directions. Roll out to 1/4-inch thickness; cut with a 2-inch biscuit cutter.

Place about 1 tsp of pate on half of each pastry circle. Fold in half to make a crescent shape; seal edges with tines of fork.*

Brush with melted butter, and sprinkle with Parmesan cheese. Place on a baking sheet.

Bake at 350 for 25-30 minutes or until lightly browned.

*TO MAKE AHEAD:
Turnovers may be frozen after edges are sealed. To serve, thaw and proceed as directed above.

Makes about 2 dozen
Source: Magazine Clipping