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For the dough: Add the saffron to the water and let it sit for about 5 minutes.
Sift the flour and salt into a large food processor or bowl. Work the butter into the flour until it’s all incorporated and you have a nice sandy texture. A few slightly larger pea-sized pieces of butter are okay.
Strain the saffron out of the water and add the water to the flour mixture. Quickly work it in until it forms a dough, then form it into a disc and wrap in plastic wrap or a damp towel and put it in the fridge to rest while you make the filling.
After whatever filling you used, Preheat the oven to 350°F (175°C).
Divide the dough into 12 different segments, then roll each into a ball.
On a floured surface, roll out a ball into a circular flatten shape.
Place at the most two Tablespoons of filling at the center. Then fold the flatten dough over to the other edge, patter around the filling edges with your fingers and cut out excessive dough along the edges. Then with a fork, pinch the edges together to form a seal.
Brush with oil of your choice, then bake in the Air Fryer for about 13-15 minutes or untill golden.