Meat Pie vs Empanada: What's the Difference?

At first glance, they look similar.

Golden pastry. Savoury filling. Handheld comfort food.

But are Argentinian empanadas just a South American version of the Australian meat pie?

Short answer: no.
Longer answer: they share a format, but differ in structure, cooking method, portion size, flavour profile and nutritional balance.

Let's break it down properly.

Origins: Two Icons, Two Histories

The Australian meat pie traces its roots back to British culinary tradition. It became embedded in Australian culture through bakeries, sporting events and roadside stops. Today, it's widely considered a national comfort food.

The Argentinian empanada evolved from Spanish influences brought to Latin America centuries ago. In Argentina, empanadas became regional specialities, baked or fried, folded and sealed, with distinct fillings depending on the province.

Both are heritage foods.
They simply grew up on different continents.

Structure and Shape: Lid vs Fold

One of the biggest differences is structural.

Australian Meat Pie	Argentinian Empanada
Pastry base plus lid	Single disc folded in half
Circular shape	Half-moon shape
Open interior cavity	Sealed edge (repulgue)
Gravy-style filling	Structured filling

A pie uses two pastry components: a base and a lid.
An empanada is folded and sealed along the edge.

That folded seal, known as the repulgue, isn't decorative. It reinforces the structure and prevents leakage.

Practically speaking:

• Pies can spill when eaten without a plate
• Empanadas are designed to be held cleanly in one hand

That structural difference matters in catering, events and casual dining.

Filling Style: Gravy vs Structure

Australian meat pies typically feature:

• Minced beef
• Thick gravy
• Minimal vegetable texture
• Uniform consistency

Empanadas, particularly Argentinian styles, often include:

• Hand-pulled or seasoned meat (we use grass-fed beef brisket in the Carnivore)
• Onion and vegetables with visible texture
• Herb and spice notes that vary by region
• More defined filling structure

The difference isn't about "better."
It's about density and balance.

Pies are comfort-heavy.
Empanadas are flavour-layered.

Cooking Method: Heavy vs Baked Precision

Most commercial meat pies are:

• Fully baked
• Made with shortcrust pastry
• Higher in fat due to pastry composition

Empanadas are traditionally:

• Baked (some regions fry, but baking is common in Argentina)
• Made with structured dough
• Designed to hold shape during baking and reheating

For retail, our empanadas ship frozen by default. The customer bakes them at home for 18 to 22 minutes at 190C (under 25 minutes total). For catering and markets, we serve them baked or fried in beef tallow.

Baking quality influences:

• Grease level
• Texture
• Shelf stability (ours keep 6 months at -18C)
• Reheat consistency

For modern catering and freezer-friendly formats, structure becomes a key advantage.

Nutrition Comparison: The Numbers

Here's where the difference becomes more visible.

Approximate comparison per serving

Item	Calories	Protein	Total Fat
Large Meat Pie (175g+)	450 to 500 kcal	~15g	25 to 35g
Sausage Roll	400 to 480 kcal	~12g	25 to 30g
Carnivore Empanada (85g)	~203 kcal	12.4g	6.8g
The Athlete Empanada	~154 kcal	9.5g	5g

A typical large meat pie delivers more than double the calories of a standard empanada serving.

Even the more indulgent cheese-focused empanada options remain portion-controlled compared to traditional bakery pies.

This doesn't make pies "bad."
It simply highlights different energy density and portion philosophy.

Portion Control and Flexibility

A meat pie is usually:

• A full individual meal
• Served hot with sauce
• Eaten seated or with a plate

An empanada is typically:

• Smaller (around 85g)
• Designed as one portion
• Easy to serve in multiples
• Flexible for events, gatherings or meal pairing

That flexibility matters in modern Sydney settings:

• Corporate catering
• Beach gatherings
• Boat events
• Office lunches
• Family freezer meals

Instead of committing to a single heavy portion, empanadas allow choice and variety.

Cultural Role in Australia

The meat pie is deeply tied to Australian identity.

It's at:

• Footy games
• Road trips
• Bakery counters
• School canteens

Empanadas are newer to mainstream Australia, but the country has a long history of welcoming new cuisines.

Italian espresso once felt foreign.
Lebanese charcoal chicken was once niche.
Vietnamese bánh mì was once suburb-specific.

Today, they're everyday staples.

Australian cuisine evolves by addition, not replacement.

Empanadas don't compete with meat pies.
They expand the savoury category. Read more about Argentinian food in Sydney.

Texture and Eating Experience

Eating a meat pie often involves:

• Breaking the pastry lid
• Releasing steam and gravy
• Adding tomato sauce
• Using both hands

Eating an empanada typically involves:

• Holding it in one hand
• Clean bite
• Minimal leakage
• Structured interior

For events and casual gatherings, this difference becomes practical, not just stylistic.

When to Choose Each

There's room for both.

Choose a Meat Pie When	Choose an Empanada When
You want a heavy comfort meal	You want a balanced savoury snack
You're at a sporting event	You're catering an event
You prefer gravy-heavy fillings	You prefer structured fillings
You want one large portion	You want variety and portion control

This isn't about replacing tradition.
It's about options.

So, Are Empanadas Like Meat Pies?

They share similarities:

• Pastry exterior
• Savoury filling
• Handheld comfort

But they differ in:

• Structure
• Portion size
• Energy density
• Cultural origin
• Eating experience

In Australia's diverse food culture, both have a place.

The meat pie remains iconic.
The empanada offers a lighter, flexible and protein-balanced alternative for modern lifestyles.

And in a country built on culinary layering, that's not disruption.

It's evolution.

Frequently Asked Questions

What's the difference between a meat pie and an empanada?

A meat pie is a circular pastry case with a separate base and lid, filled with minced beef and thick gravy. An empanada is a single dough disc folded into a half-moon, sealed with a pinched edge called the repulgue, and filled with a structured, less saucy mix of meat, onion and herbs. Pies are ~175g+ full meals. Empanadas are ~85g portions served in multiples.

Are empanadas like Australian meat pies?

They share the same idea (savoury filling inside pastry) but differ in shape, dough, filling style and portion size. A meat pie has a base plus lid and gravy. An empanada is folded and sealed with a structured filling. Empanadas are smaller, lower in fat, and designed to be eaten cleanly in one hand.

Are empanadas healthier than meat pies?

Per serving, yes. A large Australian meat pie sits around 450 to 500 kcal with 25 to 35g of fat. An 85g Argentinian empanada like our Carnivore is around 203 kcal with 6.8g of fat and 12.4g of protein. The Athlete drops to ~154 kcal. Empanadas are smaller portions with a higher protein-to-fat ratio.

Where do meat pies come from?

Australian meat pies trace back to British culinary tradition and were adopted into Australian bakery and sporting culture. They became a national comfort food sold at footy games, road stops and bakery counters.

Where do empanadas come from?

Empanadas originated in Spain, with roots in earlier Middle Eastern stuffed-pastry traditions, and were popularised across Latin America. In Argentina, they evolved into regional specialities with distinct doughs, fillings and folds in every province.

Can empanadas replace meat pies in Australia?

They don't replace meat pies, they expand the category. Pies remain iconic for stadium and bakery settings. Empanadas fit catering, office lunches, beach gatherings and freezer-friendly home meals because they're portioned, easy to serve in multiples, and clean to eat in one hand.

---

Ready to try the difference? Browse our empanada range, grab a Chef's Box, or get in touch about catering for your next event.