Step 1

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

Step 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.

Step 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.

Step 4

Bake turnovers 20 minutes or until browned lightly.