Method

• 1.
  Preheat the oven to 170°C. Lay walnuts on a baking tray. Toast for 5 minutes or until lightly toasted. While hot, rub with a tea towel to remove bitter skins, then chop and set aside. Increase oven to 200°C. Line the baking tray with baking paper.
• 2.
  Lightly dust a work surface with flour and roll pastry to a 3mm-thick rectangle. Cut into 4 strips lengthways, then cut each strip into 6 rectangles. Prick pastry all over, then place on tray and bake for 10 minutes or until puffed and golden (watch carefully as it can burn easily). Allow to cool.
• 3.
  Combine creme fraiche and cheddar in a bowl, stirring to form a smooth paste.
• 4.
  Split pastry pieces through their centre horizontally (remove and discard excess from the centre, if desired). Lay the bases on a baking sheet, then spread with half the cheese mix. Sprinkle with half the quince paste and nuts, then sandwich together with pastry lids. Top with remaining cheese mixture, quince paste and nuts. Bake for 3 minutes or until cheese mixture begins to melt. Serve immediately.