Bacon & Date Empanadas with Manchego Cheese

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a frying pan over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain excess grease. Discard most of the bacon fat, leaving a small amount in the pan if desired.

In a bowl, combine the cooked bacon, chopped dates, shredded Manchego cheese, and chopped parsley (if using).

Lay out the empanada dough discs. Place a spoonful of the bacon and date filling in the center of each disc.

Moisten the edges of each disc with a little water. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.

Brush the tops of the empanadas with the beaten egg wash.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving.