Name: Pesto chicken turnovers
Cook time: 40 min
Total time: 40 min
Ingredients: 3 cup (450g) self-raising flour; 1 1/2 cup (375ml) water; 1/2 cup (130g) basil pesto; 1 1/2 cup (150g) pizza cheese; 1 1/2 cup (240g) shredded barbecued chicken

Ingredients

3 cup (450g) self-raising flour

1 1/2 cup (375ml) water

1/2 cup (130g) basil pesto

1 1/2 cup (150g) pizza cheese

1 1/2 cup (240g) shredded barbecued chicken

Method

1.Preheat oven to 220°C (200°C fan forced). Line oven trays with baking paper.

2.Sift flour into a medium bowl, stir in the water to make a soft, sticky dough. Knead dough on floured surface until smooth. Divide dough into six portions, roll out each portion into 20cm (8-inch) rounds.

3.Spoon pesto in centre of rounds, top with cheese and chicken. Brush edges with a little water, fold rounds in half to enclose filling, press edges with a fork to seal. Place on trays, brush with a little water.

4.Bake turnovers 20 minutes or until browned lightly.

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