Bake frozen empanadas at 190°C (fan-forced) for 18 to 22 minutes on a lined tray, straight from the freezer, no thawing. Brush with egg wash if you want the classic golden finish. That's the short answer. The long answer, and the reason most people get it slightly wrong, is below.
This is the method we use at Argentum, tested across thousands of orders from our Bondi Beach kitchen. It works for our range and for any Argentinian-style empanada with a wheat-flour pastry.
Quick answer: the exact settings
- Oven: 190°C fan-forced (or 200°C conventional)
- Time: 18 to 22 minutes, straight from frozen
- Position: Middle rack
- Tray: Flat baking tray lined with baking paper
- Spacing: 2 to 3 cm between each empanada
- Egg wash (optional): 1 yolk plus a splash of milk, brushed on top before baking
- Done when: Deep golden brown on top, pastry blistered and firm to the touch
Why 190°C, and why 18 to 22 minutes
Frozen empanadas need enough heat to cook the pastry through and warm the filling to steaming, without burning the crust before the centre is hot. At 190°C fan-forced, the outside browns evenly while the inside catches up. Lower and the pastry goes pale and doughy. Higher and the top scorches while the centre is still cool.
The 18-to-22-minute window covers most home ovens. If yours runs hot, aim for 18. If it runs cool, push to 22. Under 25 minutes is fine as a ceiling. Anything past that and you'll start to dry the filling.
Step-by-step method
- Preheat to 190°C fan-forced. Give it a full 10 minutes to come up to temperature. A cold oven at the start is the single biggest reason empanadas come out unevenly cooked.
- Line a flat tray with baking paper. Not foil, not a greased tray. Baking paper stops the base sticking and keeps the pastry crisp.
- Take the empanadas straight from the freezer. No thawing, no resting on the bench. Frozen goes straight to tray. Thawed pastry sweats and turns soggy.
- Space them 2 to 3 cm apart. Crowded empanadas steam each other and lose their crunch. Two trays are better than one packed tray.
- Brush with egg wash (optional). Mix one egg yolk with a teaspoon of milk. Brush the top only. This is what gives you the deep golden shine you see on catering platters.
- Bake for 18 to 22 minutes on the middle rack. Don't open the oven for the first 15 minutes.
- Rest for 2 minutes before serving. The filling is molten inside. Two minutes on the tray lets it settle so you don't burn your mouth.
How to tell when they're done
Three signals, in order of reliability:
- Colour: Deep golden brown on top, not pale yellow. If the crimp edges are darkening, they're ready.
- Sound: Tap one with a spoon. It should sound hollow and firm, not soft.
- Steam: A tiny wisp of steam from the seam means the filling is hot through.
If you're unsure, sacrifice one. Cut it open. If the filling is steaming, the batch is done.
Common mistakes to avoid
- Thawing first. Never. Frozen to tray to oven. Thawed pastry goes soggy.
- Skipping the preheat. Ten minutes minimum. Cold-oven starts give you pale, undercooked pastry.
- Overcrowding the tray. Steam is the enemy of crunch. Give each empanada room.
- Foil instead of baking paper. Foil conducts heat unevenly and the base can burn before the top browns.
- Lower rack. The base browns too fast. Middle rack is correct.
- Opening the oven early. Heat drop of 20°C or more, especially in the first 15 minutes, gives you flat, sunken pastry.
- Under-baking to avoid burning. Pale pastry is worse than dark pastry. Aim for deep golden.
Air fryer alternative (if you don't have an oven)
Air fryer at 180°C for 12 to 15 minutes, single layer, no basket overlap. Same rules apply: straight from frozen, no thawing, egg wash optional. Air fryers cook faster because the fan sits closer to the food. Check at 12 minutes.
What to serve with them
Argentinian chimichurri is the classic pairing. Malbec for the beef flavours. A simple green salad if you want a full meal. For a longer read on pairings, see our guide on what wine goes with empanadas and Pedro's chimichurri jar.
Where Argentum fits
All our frozen empanadas are made in Bondi Beach and delivered across Sydney. They bake straight from the freezer using the method above. If you're new to the range, the Chef's Box gives you 20 empanadas across all six flavours (Carnivore, Athlete, Classic, Patagonia, Habibi Yalla, and Hamazing) for $85. The Weekly Family Box at $132 for 30 empanadas is the freezer staple our regulars order.
Frequently Asked Questions
Can you bake frozen empanadas without thawing?
Yes, and you should. Argentum empanadas bake from frozen at 190°C for 18 to 22 minutes. Thawing first makes the pastry soggy and the base uneven. Frozen goes straight to a lined tray, straight to a preheated oven.
What temperature do you bake empanadas at?
190°C fan-forced (200°C conventional) for 18 to 22 minutes on the middle rack. This is the setting we use in our Bondi kitchen and the setting that works across most Sydney home ovens.
Do I need to egg wash empanadas?
No, but it helps. Egg wash (one yolk plus a teaspoon of milk, brushed on top only) gives you the deep golden colour you see on catering platters. Without it, empanadas still cook properly, just with a paler finish.
Why do my empanadas leak filling?
Two reasons. Either the seal was weak (unlikely with Argentum since Pedro folds each one with a traditional repulgue crimp), or the oven was too hot at the start. If the outside cooks too fast, the filling expands and pushes through the seam. Stick to 190°C and don't open the oven early.
How long do baked empanadas stay hot?
About 25 to 30 minutes covered with a clean tea towel. For catering, we serve within 45 minutes of the oven for peak texture. If you're prepping ahead, bake half now and half later, rather than reheating.
Can I bake empanadas in a convection microwave?
Convection function only, no microwave function. 180°C for 15 to 18 minutes. Straight microwave will make the pastry rubbery and pale. If convection is not available, use an air fryer instead.
How many empanadas can I bake at once?
As many as fit on a single tray with 2 to 3 cm spacing. In a standard Sydney oven, that's usually 12 to 16 empanadas per tray. Two trays baked at once will need a 2 to 3 minute extension and a tray rotation halfway through.
Final word
190°C, 18 to 22 minutes, straight from frozen, on lined baking paper, middle rack. That's the entire method. Everything else is small optimisation on top of a system that already works.
If you want to try the method with the full range, the Chef's Box is the best starting point. New customers get $5 off orders over $85 with code FIRST5.
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