Flour
720g
Fat
240g
Filling
960g
Count
24
240g
216 ml
960g
2
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Inputs
Result
24 × 50g = 1,200g total dough. Flour = 1,200 × 0.60 = 720g. Butter = 1,200 × 0.20 = 240g. Filling = 24 × 40 = 960g.
Inputs
Result
48 × 25g = 1,200g dough. Flour = 720g. Filling = 48 × 18 = 864g. Oil = 48 × 15ml = 720ml.
A standard 5-inch empanada uses 50g of dough and 40g of filling. The dough is rolled to about 3mm thickness. Large (6-inch) empanadas use 65g dough and 55g filling. Mini (3-inch) party empanadas use 25g dough and 18g filling.
| Size | Dough | Filling | Best For |
|---|---|---|---|
| Standard 5" | 50g | 40g | Main course |
| Large 6" | 65g | 55g | Hearty meal |
| Mini 3" | 25g | 18g | Parties |
The classic ratio is 3:1 flour to butter (60% flour, 20% fat by total dough weight). Some recipes use lard instead of butter for a flakier texture. The dough also includes 18% water and 1 egg per 12 empanadas for binding.
Baked empanadas are lighter and easier for large batches. Fry at 350°F (175°C) for 3–4 minutes for crispy results. Baked empanadas need an egg wash for golden color; fried empanadas get color naturally from the oil.
Plan 3–4 standard empanadas per person as a main course, 2–3 as a side dish, or 4–6 mini empanadas as appetizers. A batch of 24 standard empanadas serves 6–8 people.
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Last Updated: Oct 19, 2026
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