On a floured work surface, roll out the dough until very thin. Using a 3-inch (7.5 cm) round cookie cutter, cut out smaller discs of dough. Place about 2 tsp of the filling at the centre of each disc. Using a pastry brush, wet the edges of the dough with water. Fold the dough over into halfmoons, pressing the edges together to seal in the filling. Set aside on a lightly floured baking sheet.
