How to Cook Argentum Empanadas (Bake or Air-Fry)

There is a moment, around the 20 minute mark, when the kitchen starts to smell like Buenos Aires. The pastry is turning amber, the filling is bubbling quietly inside, and you realise something genuinely good is about to happen.

That moment is what we chase every time we make an Argentum empanada. This is how to get there at home.

Frozen by default. Baked or air-fried at home.

Before we get into method, the canonical: Argentum Empanadas are delivered frozen. That is the standard retail experience and how most Sydney customers eat them. You bake or air-fry from frozen, no thawing. At weekend markets we bake AND fry in beef tallow, one of the healthiest frying fats. Catering orders can be supplied baked, fried, or frozen on request. This guide covers the at-home methods.

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.

It is not laziness. It is 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 panaderia. 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 are 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 would 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 to 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. If you want to dig into the format question, the baked vs fried comparison covers it in detail.

Cooking times by variety

Always arrange in a single layer. Always brush first. Always rest for 5 minutes after.

Carnivore (grass-fed beef brisket) and Habibi Yalla
Oven: 190C, 20 to 25 minutes (under 25 min is the right window)
Air fryer: 170C, 11 to 13 minutes

Athlete (free-range chicken)
Oven: 190C, 20 to 25 minutes
Air fryer: 180C, 13 to 15 minutes

Classic (three-cheese and caramelised onion) and Patagonia (vegan)
Oven: 175C, 18 to 20 minutes
Air fryer: 170C, 11 to 13 minutes

The simplest single-rule version: 190C for 18 to 22 minutes from frozen works for the whole range. The variety-specific times above just tune it slightly.

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 will 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 is worth it.

What to serve alongside

Argentum empanadas are complete on their own. But if you are 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.

Storage and freezer life

Argentum empanadas keep for 6 months at -18C. Stack them flat in the original packaging or transfer to a freezer bag with air pressed out. Cooked empanadas reheat well at 170C for 8 to 10 minutes, or 4 to 5 minutes in the air fryer at 160C. Avoid microwaving, it softens the pastry.

Stocking up

Most Sydney customers keep a stash on hand for weeknight dinners and last-minute hosting. The Chef's Box is the $85 minimum order and the easiest starting point. For weekly rotation, the weekly family box of 30 covers two to three midweek meals.

Browse the full range, or if you want the bigger picture on what Sydney has on offer, the best empanadas in Sydney guide covers the landscape. For ordering and pickup logistics, see empanadas delivery in Sydney and empanadas near me.

For catering and events

For catering, the format is your choice: baked, fried in beef tallow for that deep-fried finish, or frozen for the venue to bake to order. Explore the catering range for the boxes built around 50, 80, and 120 person counts.

The story behind the method

This bake-or-air-fry method is the one Pedro uses in the Bondi kitchen, scaled down for a home oven. If you want the wider story, From Buenos Aires to Bondi covers how the recipes came together.

Made in Bondi Beach. Buen Provecho.