Empanadas come in an astonishing array of shapes, with all manner of fillings and doughs. Try using Chicken Chili Verde, Chili Con Carne, or even Sautéed Corn with shredded mozzarella or Oaxaca cheese instead of the picadillo and hard-boiled eggs. You can also use fresh masa or the dough for Corn Tortillas, if desired.

Prepare the dough for:

Cover and let the dough rest while you prepare:

Divide the dough into 15 pieces and shape into balls. Use as little extra flour as possible during the shaping process.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.

Flatten the balls of dough into disks, then roll out to a ⅛-inch thickness. Scoop a scant ¼ cup picadillo onto half of each dough round, leaving a ½-inch border, and top with a hard-boiled egg quarter. Fold the plain half of the dough over the filling to form a half-moon shape. Crimp the edge or press closed with the tines of a fork. Place the empanadas at least 1 inch apart on the prepared baking sheets and brush lightly with:

Bake until golden, about 25 minutes, rotating the baking sheets front to back and switching oven racks halfway through. Let cool for 5 minutes before serving.