In a food processor, combine the all-purpose flour and salt, pulsing until well mixed. Add the cold butter and pulse until it resembles coarse crumbs. Gradually add the egg and ice-cold water until a dough forms. Chill for 30-60 minutes to ensure it’s easy to roll out.

On a lightly floured surface, roll out your chilled dough to about 1/8-inch thickness. Use a round cutter (6 inches works well) to cut circles from the dough.

Heat olive oil in a pan over medium heat. Sauté the onions until they soften and become translucent. Add minced garlic, roasted red peppers, and sun-dried tomatoes; cook for about 2 minutes until everything is fragrant. Mix in oregano, smoked paprika, and shredded chicken, and moisten with chicken broth. Allow this mixture to cool.

Place a generous spoonful of the chicken filling on one half of each dough circle, adding a sprinkle of Manchego cheese if you desire. Fold the dough over the filling and crimp the edges with a fork to seal.

Preheat your oven to 400°F. Place the empanadas on a lined baking sheet, brush with egg white for a glossy finish. Bake for 20-25 minutes or until they are golden brown and crisp.

Once baked, transfer the empanadas to a serving platter. Enjoy them fresh from the oven with a side of romesco sauce or marinara for dipping.