1-First Step: Prepare your ingredients by boiling the eggs until hard-boiled (about 10 minutes), then peel and chop them finely. Gather pork mince, onion, garlic, and spices.

2-Second Step: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent (3-4 minutes), then add pork mince. Cook until browned and cooked through (7-8 minutes).

3-Third Step: Stir in paprika, black pepper, and salt. Remove from heat and fold in the chopped hard-boiled eggs. Allow the filling to cool.

4-Fourth Step: Roll out empanadilla dough on a floured surface and cut into circles approximately 4-5 inches in diameter.

5-Fifth Step: Place a spoonful of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press edges firmly to seal, using a fork to crimp.

6-Sixth Step: Heat oil in a deep fryer or large pan to 350°F (175°C). Fry empanadillas in batches until golden brown, about 3-4 minutes per side.

7-Seventh Step: Remove empanadillas and drain on paper towels. Serve warm with your choice of dipping sauce.

8-Final Step: For dietary adaptations, substitute with gluten-free dough or plant-based fillings as needed to accommodate preferences, ensuring each step accommodates these adjustments.