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Preheat oven to 375° F. Grease large baking sheets.
Combine cheese, parsley and bouillon in medium bowl; set aside.
Place 1 heaping tablespoon cheese mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork. Place empanadas on prepared baking sheets; brush lightly with oil.
Bake for 25 to 30 minutes or until golden. Serve warm.