Pesto chicken turnovers

  • 40 mins cooking
  • Makes 6 Item
  • Print


Pesto chicken turnovers
  • 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


Pesto chicken turnovers
  • 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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