Fiesta Empanadas

1 1/2 pounds Puff Pastry*
1 Quince Paste**
1 Gruyere or Manchego cheese

* See recipe under "Little Ears"

** See recipe under "SOUTHWESTERN CANDY" section

Heat oven to 425 degrees F.

With a rolling pin roll the dough until it forms a 12-inch square, 1/8 inch thick. With a sharp knife, trim edges. Place in the freezer for 5 minutes. Remove from freezer, bring the 2 ends of the dough toward the center, and fold lengthwise. Now fold again lengthwise toward the center to make a 4-layer dough 12 inches wide. Transfer to the freezer for 5 minutes. Remove from freezer.

Line 2 cookie sheets with parchment paper. With a 6-inch round cutter or pan lid, cut rounds until all the dough has been used. Fill each round with a slice of Quince Paste and a slice of cheese, then fold closed. Lay them on cookie sheets in staggered rows, about 2 inches apart. Return to the freezer for 5 minutes.

Bake for 25 to 30 minutes, or until golden. Transfer empanadas to a wire rack to cool. Serve immediately or the same day.

Makes 24 (6-inch) empanadas.