Wash the parsley, dry shake, pluck leaves from the stems and chop finely. Mix parsley into the minced meat. Roll the dough thinly on floured surface and cut out 12 circles (4 in. diameter). Mix egg yolk and 1 tablespoon milk. Fill the circles with 1 heaping tablespoon of minced meat. Brush edge with egg milk, press down on dough and fold the edges with a fork. Brush pastry with remaining egg milk and place on a lined baking tray. Bake in preheated oven at 350° about 35 minutes or until golden brown. Serve empanadas hot or cold. Serve with guacamole.