Spanish Chicken Empanadas

Ingredients

• 3 ¼ cups all-purpose flour (390 grams )
• 1 teaspoon salt
• 1 cup butter (cold; cut into bits 226 grams )
• 6 tablespoons cold water
• 1 large egg
• 2 tablespoon olive oil
• 1 large onion (finely chopped)
• 6 garlic cloves (grated or finely minced)
• 12 ounces roasted red peppers (drained)
• ½ cup oil-packed sun-dried tomatoes (drained)
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon saffron threads (ground)
• 3 cups cooked chicken (shredded (or chopped))
• ¼ to ½ cup chicken broth
• 8 ounces Manchego cheese
• 1 egg white (whisked with a tablespoon of cold water)
• Fresh parsley

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