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.
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.