There's a moment, about 22 minutes into baking, when the kitchen starts to smell like Buenos Aires. The pastry is just beginning to turn amber, the filling is bubbling quietly inside, and you realise that something genuinely good is about to happen.
That moment is what we're chasing every time we make an Argentum empanada. And it's what we want you to experience every time you cook one at home.
This isn't just a cooking guide. It's the story of why each step matters — and what happens when you get it right.
Start From Frozen. Always.
Every Argentum empanada is designed to go straight from your freezer into the oven or air fryer. No thawing, no waiting, no prep.
This isn't laziness — it's intentional. When you cook from frozen, the pastry sets before the filling fully heats, which means the crust holds its shape and the filling stays where it belongs. Thaw first, and you risk a soggy base and a filling that leaks before the pastry has a chance to crisp.
Trust the process. Frozen to golden, every time.
The Brush. The Step Everyone Skips.
Before your empanadas go in, brush them. This is the single most impactful thing you can do for the final result.
A light coat of egg yolk gives the deepest colour — a rich, burnished amber that looks like it came from a proper panadería. Neutral oil gives a crispier, more rustic finish. Milk is gentler, producing a softer golden crust.
The science: the Maillard reaction — the chemical process responsible for browning bread, searing steak, and toasting coffee — only activates properly with a thin layer of protein or fat on the surface. Without it, you get a pale, matte pastry. With it, you get the crust that makes people ask what you did differently.
Oven or Air Fryer?
Both work. The choice depends on what you're after.
The oven is the traditional method. Ambient heat surrounds the empanada evenly, cooking the filling gently while the pastry crisps gradually. The result is a slightly softer, more yielding crust — closer to what you'd find at a Buenos Aires bakery on a Sunday morning. Best for batches of 4 or more.
The air fryer is faster and more intense. Circulating hot air creates a crispier exterior — closer to a deep-fried texture without the oil. Ideal for 1–4 empanadas when you want maximum crunch and minimum wait. Watch the edges; they brown faster than the body.
Our honest recommendation: oven for a shared meal, air fryer for yourself on a Tuesday.
Cooking Times by Variety
Always arrange in a single layer. Always brush first. Always rest for 5 minutes after.
Carnivore (Grass-Fed Beef) & Habibi Yalla
Oven: 190°C — 20–25 minutes
Air fryer: 170°C — 11–13 minutes
Athlete (Free-Range Chicken)
Oven: 190°C — 20–25 minutes
Air fryer: 180°C — 13–15 minutes
Classic (Three-Cheese & Caramelised Onion) & Patagonia (Vegan)
Oven: 175°C — 18–20 minutes
Air fryer: 170°C — 11–13 minutes
The Rest Is Non-Negotiable.
Five minutes. Every time. No exceptions.
The filling inside an empanada reaches temperatures well above the pastry surface. Cut in immediately and you'll burn your mouth and lose the juices that make the filling what it is. Rest for five minutes and everything settles — the temperature drops, the filling tightens slightly, and the first bite is exactly what it should be.
Set a timer. It's worth it.
What to Serve Alongside
Argentum empanadas are complete on their own. But if you're building a spread, chimichurri is the classic pairing — herbaceous, garlicky, and acidic enough to cut through the richness of the beef varieties. A simple rocket salad with lemon and olive oil works beautifully alongside any variety. For Patagonia, try a tahini drizzle or roasted capsicum romesco.
The Full Cooking Guide
For complete cooking times, storage instructions, reheating tips, and answers to the most common questions, visit our complete empanada cooking guide.
Made in Bondi Beach. Baked with intention. ¡Buen Provecho!
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