Canela Bistro & Wine Bar, located between the Castro & Duboce Triangle neighborhoods of San Francisco blends Spanish flavors with California’s bounty. This tasty recipe from chef Mat Schuster defines that blend using Spanish quince paste and Fino Sherry and aged sheep’s milk cheese from Bellwether Farms.

Makes 18 empanadas


For the Sherried Onions:

2 white onions, cut into julienne or half moons
¼ cup good quality Spanish olive oil
½ cup dry Sherry, such as a Spanish Fino
18 slices Membrillo (quince paste), cut into 2” squares
18 slices Bellwether Farms San Andreas, cut into 2” squares

For the Empanada Dough

2 sheets of puff pastry, rolled out
2 eggs, beaten with 1 Tablespoon water


For the Sherried Onions

Heat a large sauté pan on medium heat, add olive oil and onions and sauté slowly until golden brown. Season with salt and pepper, add Sherry and reduce. Onions should be brown, soft and moist from the Sherry. Set aside to cool.

For the Empanada Dough

Cut the puff pastry into 5” rounds. Place a slice of San Andreas cheese and a slice of membrillo off to one side, leaving room to fold pastry over itself into a half circle. Top with a dollop of Sherried onions.  Fold over, crimp the edges and brush with beaten egg. Place on a baking sheet and bake in a 400 degree oven until golden, about 15 minutes.