Flour
720g
Fat
240g
Filling
960g
Count
24
240g
216 ml
960g
2
As an Amazon Associate, we earn from qualifying purchases.
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.
Read our guide
Read our guide
Read our guide
Dough, filling, and yield for Polish pierogi
Masa, lard, and filling amounts for tamales
Wrapper and filling for Japanese dumplings
Explore all our free food, baking, and ethnic cuisine calculators
Last Updated: Mar 21, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.