VON TOBIEN CHEESE AND QUINCE SAFFRON PASTRIES

2.5ml ( 1/2 tsp) saffron threads 125ml ( 1/2 cup) tepid water 280g (21/ cups) cake flour 3 10g (1 sachet) instant yeast 80ml ( 1/3 cup) vegetable oil 2.5ml ( 1/2 tsp) sea salt 30ml (2 tbsp) olive oil 1 onion, minced 2.5ml ( 1/2 tsp) smoked paprika 250g Von Tobien cheese, cubed 70g quince paste (membrillo), cubed 1 large egg, beaten, for glazing

Soak saffron threads in tepid water for 1-2 minutes. In a large bowl, mix together the flour, yeast and vegetable oil. Add saffron threads and soaking liquid to the flour mixture. Add salt and mix to form a dough. If it is too crumbly, add a little more water. Turn out onto a floured surface and knead for 5 minutes or until smooth and elastic. Cover with plastic wrap and leave in a warm place to rise for 1½ hours.

For the filling, heat olive oil over low heat in a heavy-based pan and fry onion until soft and transparent. Add paprika and cook for a further 2 minutes. Remove from the heat and stir in cheese and quince paste.

Preheat the oven to 190ºC. Turn out dough onto a floured board, knead again lightly and divide into 12 pieces. Shape each piece into a circle. Divide the cheese filling between the pastry circles. Brush the edges with beaten egg and fold over to form half moons, pressing down gently to expel all air. Press edges together with a fork. Place on a greased baking tray, brush with remaining egg and bake for 20 minutes. Serve hot or cold.