Quince & Cheese Empanadas Mendocinas (Dessert)

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

In a small bowl, whisk together the egg and water to create an egg wash.

On a clean surface, lay out the empanada dough discs.

Place a few small cubes of quince paste and cheese in the center of each disc.

Moisten the edges of the dough with a little water or egg wash.

Fold the dough over to form a half-moon shape. Press the edges firmly to seal, crimping with a fork for extra security.

Brush the tops of the empanadas with the egg wash.

If desired, sprinkle a small amount of granulated sugar over the empanadas.

Place the empanadas on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly on the baking sheet before serving. Serve warm or at room temperature.