Homemade Empanada Cost Calculator

Find out your cost per empanada and compare to bakery or food truck prices.

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Frequently Asked Questions

How much does it cost to make one empanada at home?
A homemade empanada typically costs $0.40 to $1.00 per empanada when you make a batch of 12 to 24. Dough ingredients cost about $0.05 to $0.08 per empanada (scratch dough) or $0.25 to $0.35 (store-bought discs), and a ground beef filling adds $0.30 to $0.80 per empanada. Latin bakeries and food trucks typically charge $2.50 to $4.50 per empanada — so home batches save you $1.50 to $4.00 per piece.
Is it cheaper to use store-bought empanada discs or make the dough from scratch?
Scratch dough is slightly cheaper at $0.05 to $0.08 per disc vs. $0.25 to $0.35 for Goya Discos, but the difference on a batch of 16 is only about $3 to $4. If your time is worth the trade-off, store-bought discs are a reasonable choice for busy weeks. The filling cost is the same regardless of which dough method you use.
What filling is most cost-effective for homemade empanadas?
Vegetarian fillings (seasoned black beans, potato-cheese, corn and peppers) are the cheapest at $0.10 to $0.25 per empanada. Ground beef picadillo costs $0.30 to $0.58 per empanada and is the most popular choice. Chicken thigh filling is in the same range. Premium fillings like shrimp or crabmeat push the per-empanada cost to $1.50 to $3.00 but are still cheaper than restaurant pricing.
Can I freeze homemade empanadas?
Yes — unbaked empanadas freeze exceptionally well. Place them on a parchment-lined baking sheet, freeze for 2 hours until solid, then transfer to labeled freezer bags. Frozen empanadas keep well for up to 3 months. Bake directly from frozen at 375°F for 25 to 30 minutes until golden brown. This makes them ideal for batch cooking — make a large batch on the weekend and always have a quick homemade meal available.
How many empanadas does a standard home batch make?
A batch using 3 cups of flour (for the dough) and 1 pound of ground beef (for the filling) typically makes 14 to 18 empanadas, depending on the size of your discs and how generously you fill each one. Standard empanadas use 4 to 5 inch dough circles and about 1.5 to 2 tablespoons of filling. Many home cooks make a double batch (32+ empanadas) specifically so they can freeze half for later meals.

How Much Do Homemade Empanadas Actually Cost?

Homemade empanadas are one of the most satisfying batch-cooking projects you can take on — and one of the most economical. A batch of 16 empanadas made with ground beef picadillo typically costs $10 to $15 in total ingredients, or $0.65 to $0.95 per empanada. That compares to $2.50 to $4.50 per empanada at a Latin bakery or food truck, and $4 to $7 per empanada at a sit-down restaurant.

The Dough

Homemade empanada dough from scratch uses about 3 cups of all-purpose flour, 1/2 cup of lard or butter, a pinch of salt, and just enough water to bind — total ingredient cost of $0.60 to $1.00 for 14 to 16 discs. If you prefer convenience, Goya Discos (pre-made empanada discs) cost $3 to $4 for a pack of 10 to 14, or $0.25 to $0.35 per disc — a minor premium over homemade.

The Filling

Ground beef picadillo is the most popular filling. One pound of 80/20 ground beef at $4 to $7 will fill 12 to 16 empanadas at 1.5 to 2 tablespoons of filling each. Chicken thigh (boneless, braised and shredded) costs $3 to $5 per pound and fills a similar number. Vegetarian options like seasoned black beans ($0.60 to $1.00 per can) or potato-cheese filling ($1 to $2 total) drop the per-empanada cost well below $0.50.

Baked vs. Fried

Oven-baked empanadas use minimal oil (just an egg wash), keeping your cost lower and cleanup easier. Deep-fried empanadas deliver a crispier result but require a quart of oil per batch ($0.50 to $1.00 in oil cost). Both methods work at home — baked is the healthier, cheaper option.

Freezing for Maximum Value

Unbaked empanadas freeze perfectly. Freeze on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen at 375°F for 25 to 30 minutes. This means you can double or triple the batch and lock in the per-unit cost permanently, always having homemade empanadas ready in the time it takes to heat the oven.