Ricotta and quince turnovers (robiols)

Instructions

1. Place the lard or butter and olive oil in the bowl of a stand mixer with the whisk attached and beat until combined. Add the orange juice, wine, egg yolk and sugar and mix on medium speed for a few minutes to form a paste.
2. Swap the whisk for the dough hook attachment, add the flour and knead for 4–5 minutes on medium speed until a dough forms. Cut the dough in half, wrap both halves tightly in plastic wrap and refrigerate for 15–20 minutes.
3. Meanwhile, to make the filling, combine the ricotta and sugar in a bowl and set aside.
4. Preheat the oven to 170°C (340°F) fan-forced. Line two baking trays with baking paper.
5. Working with one half of dough at a time, transfer the dough to a floured work surface and roll it out as thinly as possible. Using a round 10 cm (4 in) cookie cutter, cut out as many circles as possible, re-rolling any dough offcuts, until it’s all used up. Place 1 tablespoon of the ricotta filling on one half of each dough circle, leaving a 1–1.5 cm (½ in) border and press a few cubes of quince paste into the filling.
6. Brush a little water around the edges, then fold over the unfilled half of dough and seal, using a fork to crimp the edges. Place on the prepared trays and bake for 20–25 minutes, until golden and cooked through (see Note).