About Argentum Empanadas
Argentinian empanadas, hand-folded in Bondi Beach.
Argentum is a small Argentinian empanada brand founded by Pedro. We make every empanada in our Bondi Beach kitchen, hand-folded with traditional repulgue, and deliver them frozen across Sydney for you to finish at home.
Pedro, founder, in the Argentum kitchen in Bondi Beach
How Argentum started
Hi, I'm Pedro.
I grew up in Argentina, where empanadas are the food you eat without thinking. A quick lunch on the way somewhere. A Sunday afternoon with family. A late dinner that turns into a long one. They mark every gathering, and the women in my family folded each one themselves, every time.
When I moved to Sydney I kept looking for that feeling. Plenty of empanadas around the city, but not the ones I grew up with. So I went back home, sat with my grandma, and wrote down the recipes properly. Some of them she made from memory. Some she pieced together as we cooked. Those notes are what Argentum is built on.
I started Argentum because I wanted the empanada I missed to exist in Sydney. We make them in a small kitchen in Bondi Beach, the way my family taught me. One filling, one fold, one repulgue at a time.
What makes Argentum different
Specifics, not slogans.
Four things we actually do, not four things we claim. Argentum holds a 5.0-star average, and you can see what our 75+ customers say about catering, flavours, and Pedro's service.
The repulgue is the rope-twist seal that closes an Argentinian empanada. Every flavour has its own pattern, so you can tell them apart without opening one. Pedro or the team seals every empanada one at a time. No machines, no shortcuts.
Slow-cooked grass-fed beef brisket for the Carnivore. Free-range chicken with green olives and curry for the Athlete. A three-cheese Classic. A vegan Patagonia with green spinach dough. And Habibi Yalla, an open-top Middle Eastern beef empanada that honours Pedro's Argentinian-Lebanese heritage.
We blast-freeze right after folding, then deliver frozen across Sydney. You bake from frozen at 190°C for 18 to 22 minutes, or air-fry at 180°C for 12 to 15 minutes. Six months in the freezer at minus eighteen, no fresh-vs-stale gamble.
Every empanada is touched by a human at every stage from start to finish. Dough rolled, filling spooned in, edges crimped one at a time. It is slower than a factory line and that is the point.
The range at a glance
Five flavours. Five repulgues.
Slow-cooked grass-fed beef brisket. The flagship.
Free-range chicken, green olives, curry, wholemeal dough.
Three-cheese vegetarian with caramelised onion.
Vegan, with our signature green spinach dough.
Open-top Middle Eastern beef. Argentinian-Lebanese.
How Argentum works
A kitchen, not a restaurant.
Argentum is a commercial production kitchen in Bondi Beach. We are not a café or a sit-down restaurant. You order online, we hand-fold, blast-freeze, and either deliver to your door or hand off at one of two pre-arranged Bondi pickup spots. You finish them at home.
Pick a box, pick your flavours. Subscribe for weekly Family Boxes if you want them on autopilot.
Pedro and the team make your order in our Bondi Beach kitchen. Repulgue by repulgue.
Sydney-wide frozen delivery, or collect from one of two pre-arranged pickup spots in Bondi Beach.
Bake or air-fry from frozen in about twenty minutes. For markets and catering we also offer baked and beef-tallow-fried options. Find Argentum at Northside Produce Market in North Sydney, every 1st and 3rd Saturday of the month.
Catering and partnerships
From 20 to 500+ guests.
We cater offices, schools, weddings, birthdays, baby showers, and corporate events across Sydney. Forty-eight hours lead time, baked-fresh or delivered-frozen options, vegan and Halal included as standard. Larger gluten-free orders available on request with a week's notice.
- Corporate Box, Party Box, and Office Boxes for businesses
- Tasting Boxes for events that want all five flavours
- Vegan and Halal option included by default
- 48-hour lead time for most orders
What we value
Three things we won't compromise.
Grass-fed beef brisket. Free-range chicken. Real cheeses, real vegetables, real green olives. No fillers, no protein-extender shortcuts.
Traditional repulgue on every empanada. Family recipes from Argentina, written down with Pedro's grandma. The technique is older than us.
Delivered across Sydney and stored in your freezer for up to six months. Bake them when you need them, not when we say so.
Get in touch
Order, cater, or say hi.
Shop the boxes, set up catering for an event, or subscribe to the weekly Family Box. For anything else, the contact form is the fastest way to reach us.