Frequently asked questions.

Argentum Empanadas are premium, handcrafted Argentinian empanadas made in Bondi Beach, Sydney. Delivered frozen and designed to cook straight from the freezer, they're made with high-quality ingredients, no preservatives, and authentic recipes inspired by Pedro's Argentinian family heritage.

Empanadas trace their origins to Spain, with influences from Middle Eastern and Mediterranean cuisines. Over centuries they evolved across Latin America. Argentina made them iconic, developing distinct regional styles, techniques, and fillings now recognised worldwide.

They're rooted in Argentinian tradition but refined for modern Australian life. Our recipes come from Pedro's family background and are crafted to be lighter, balanced, and suitable for everyday eating, without losing their cultural soul.

Australia has one of the world's most diverse food cultures. Like tacos and dumplings before them, empanadas are a natural fit. Portable, versatile, and perfect for Australian lifestyles, from Bondi beach days to corporate lunches in the CBD.

In many ways, yes. Like pies, empanadas are hand-held, comforting, and familiar. But empanadas offer more variety, lighter doughs, and globally inspired fillings. A natural evolution of Australian food culture.

Yes. In Argentina and across Latin America, empanadas are eaten at home, bought from bakeries, and enjoyed as everyday street food.

Folds help seal the empanada and control moisture during cooking. Traditionally, different folds were also used to distinguish fillings.

Argentum was founded by Pedro and his partner, inspired by his Argentinian family, his grandmother's cooking, and a belief that empanadas deserve a bigger place in Australia's food culture. Every batch is made in Bondi Beach, Sydney.

The repulgue is the decorative, crimped fold along the edge of an empanada. It's both functional (sealing the pastry so the filling stays in during cooking) and cultural (in Argentina, different repulgue patterns traditionally identified different fillings). Our Carnivore uses the classic half-moon zig-zag repulgue. Habibi Yalla is open-top Arabian style with no fold at all.

For more on the craft behind it, read our piece on empanada folds.

The correct Spanish word is empanada, with a plain "n" (no tilde). The word comes from empanar, meaning "to wrap in bread." Many Australians pronounce it "empañada" with a "nya" sound, which adds a letter that isn't in the original Spanish. Both are understood, but empanada is the accurate pronunciation.

We wrote about why Australians say "empañada" if you're curious about the linguistic detour.

The Carnivore is made with grass-fed brisket and Angus roast beef, slowly cooked with onion, red capsicum, garlic, spices (paprika, cumin, chilli, black pepper), and a touch of red wine. Deeply savoury, tender, and built for serious meat lovers. Our bestseller.

The Athlete is made with free-range chicken breast, red capsicum, onion, mozzarella, black olives, curry, and lemon. High in protein, lower in fat, and designed for active lifestyles without compromising on flavour.

Yes. The Athlete contains approximately 9.5g of protein per empanada (11.1g per 100g), making it one of the highest-protein options in our range. It's built around free-range chicken breast and carefully selected ingredients.

The Classic is a triple cheese empanada. Mozzarella, provolone, and parmesan melted together with caramelised onion. Rich, savoury, and impossible not to love. One of our most popular flavours and a crowd favourite every time.

Patagonia is our 100% vegan empanada. A grilled mushroom mix with spinach, kale, carrot, potato, garlic, onion, and olive oil, wrapped in our signature green dough. Plant-based, deeply satisfying, and one of our most popular flavours across all dietary preferences.

Yes. Patagonia is 100% plant-based and vegan. It contains no animal products and is clearly labelled on the packaging.

Habibi Yalla is our Middle Eastern-inspired flavour. Minced beef with onion, tomato, lemon, parsley, and a blend of spices. Open-top Arabian style. Bright, aromatic, and full of character.

Empanadas are similar in concept. Hand-held, pastry-wrapped, and satisfying. But they offer more variety, lighter doughs, and globally inspired fillings. They're also more portable, don't require cutlery, and tend to be less greasy than traditional pies or sausage rolls.

Argentum empanadas are baked by default. Baking produces a flaky, golden crust without the heaviness of deep frying. Better texture, better flavour, and a cleaner eating experience. At markets, we do fry in beef tallow (a traditional method and one of the healthiest frying fats), and fried is available on request for catering.

Colombian empanadas use a corn-based dough (masa) and are typically deep-fried, giving them a crunchy, golden shell. They're usually smaller, rounder, and served with aji (a spicy green sauce). Fillings often include potato and seasoned ground beef.

Argentinian empanadas use a wheat-flour dough and are traditionally baked, giving them a flaky, pie-like pastry. They're larger, half-moon shaped with a decorative repulgue fold, and filled with slow-cooked meats, cheese, or vegetables. Served with chimichurri, salsa criolla, or sometimes nothing at all.

Both are excellent. They're just different traditions.

Chilean empanadas are typically much larger than Argentinian ones, often served as a full meal rather than a snack or appetiser. The signature Chilean empanada is the empanada de pino: baked, filled with beef, onion, hard-boiled egg, black olives, and sometimes raisins. The dough is softer and less flaky than Argentinian.

Argentinian empanadas are more varied in filling, smaller in size, and feature the decorative repulgue fold. Regional styles across Argentina (Salteñas, Tucumán, Mendoza) each have their own signatures. Chimichurri is the classic Argentinian sauce.

Mexican empanadas are often sweet rather than savoury, filled with pumpkin, sweet potato, or fruit. Savoury versions exist (picadillo beef, cheese, chicken) but sweet dessert empanadas are more common, especially in northern Mexico. The dough is usually softer and more bread-like.

Argentinian empanadas are almost always savoury, baked, and eaten as a snack, starter, or light meal. The dough is flakier and lighter, built for a clean bite without heaviness.

No. Argentinian food is famously low on heat. Our empanadas use warm, aromatic spices (paprika, cumin, a light touch of chilli in the Carnivore, subtle curry in The Athlete) but none are spicy in the chilli-hot sense. They're flavourful, not fiery.

If you want heat, serve with a chilli-forward chimichurri or a side of fresh chilli.

Frozen empanadas are approximately $4 to $4.50 per empanada depending on variety and pack size. Baked empanadas (ready to serve) are approximately $5 to $5.50 per empanada. Packs of 4 start from $16. Packs of 12 start from $48.

We offer packs of 4 and packs of 12 for individual flavours, plus the following occasion boxes:

• Chef's Box (20 empanadas, frozen, $82). 4 of each flavour. The best way to try the full range. Perfect for dinner for 4 to 6.
• Treat Box (36 empanadas + 2 Franuí chocolate boxes, frozen, $182). 36 empanadas across all five flavours plus two boxes of Franuí chocolate raspberries for dessert. Perfect for 6 to 8 as a meal or 10 to 12 as a snack.
• Party Box (60 empanadas, frozen $279 / baked $319). 12 of each flavour. Ideal for birthdays and gatherings of 15 to 20 people. Chimichurri sauce included with the baked version.
• Corporate Box (100 empanadas, baked, $499). 20 of each flavour, delivered freshly baked. Chimichurri sauce included. Perfect for office lunches and team events for 25 to 35 people.

Please order at least 48 hours in advance. For custom quantities or large events, contact us directly.

Yes. Orders of 100 empanadas or more receive a 10% discount. We also offer dedicated occasion boxes at great value. Contact orders@argentumempanadas.com for large or custom orders.

Our minimum order is $48 across the close areas (Eastern Suburbs, CBD, Inner West, and Manly). Further-out areas are slightly higher depending on distance. For catering, the minimum is 100 empanadas for frozen, 36 empanadas for baked.

Baked catering orders are an additional $1 per empanada compared to frozen, with a minimum of 36 baked. The extra covers same-day baking, timed delivery, and chimichurri sauce included.

Our empanadas are approximately 10 to 12 cm across. The sweet spot for a satisfying bite without being overwhelming. Large enough to feel substantial, small enough to stay structurally intact when held. One empanada works as an appetiser. Two to three is a light meal. Three to five is a full meal.

Yes. Frozen by design, not by compromise. Freezing preserves freshness, eliminates the need for preservatives, reduces waste, and gives you full flexibility. Cook them straight from the freezer whenever you're ready.

Fresh empanadas have a very short shelf life and don't travel well. Freezing allows us to maintain quality, consistency, and safety while giving you control over when to enjoy them. For catering and events, we deliver baked fresh on the day.

No defrosting required. Cook straight from the freezer. Cooking times vary slightly by variety:

Brush with egg yolk, oil, or milk before cooking for a deep golden crust. Rest for 5 minutes after cooking. The filling retains significant heat.

For the full cooking guide, see our how to cook empanadas page.

Yes. Air frying works exceptionally well and produces a beautifully crispy crust. See the cooking times above per variety.

We don't recommend it. Microwaving affects the pastry texture. Oven or air fryer always gives the best result.

Up to 3 months in the freezer when stored properly. Once cooked, consume within 2 days and refrigerate.

Yes. Bake in advance and reheat in the oven at 160°C for 8 to 10 minutes, or air fryer at 160°C for 5 to 6 minutes before serving.

Yes. Empanadas reheat exceptionally well while retaining texture and flavour. Air fryer is the best reheating method.

They're best warm, but can be eaten at room temperature. Great for picnics, beach days, or casual grazing.

No. Baked empanadas don't create heavy or lingering cooking smells.

Yes. An air fryer at 160°C for 4 to 5 minutes is ideal. An oven at 150°C for 5 to 7 minutes also works perfectly. Microwaves are the only method to avoid. They turn the pastry rubbery. Most offices with a small oven or air fryer can handle this easily.

Cold empanadas are also fine straight from the fridge for a quick desk lunch.

Warm. Not scalding hot, not cold. Rest baked empanadas for 2 to 3 minutes after cooking to let the filling settle and the pastry firm up. They're at their best between 60°C and 70°C. If served at a party or event, keep them loosely covered to retain warmth without softening the pastry.

Yes. We focus on high-quality ingredients, no preservatives, protein-forward fillings, and thoughtful portioning. They're designed to be balanced and satisfying without being heavy.

No. Freezing is what preserves freshness. No artificial preservatives are used.

No added sugar in savoury empanadas. Any sweetness comes naturally from ingredients like onions or vegetables.

Yes. Protein-forward fillings like The Athlete make them a practical option for active lifestyles and everyday performance nutrition.

Yes. Easy to hold, not messy, and made with familiar wholesome ingredients. Kids love them.

Yes. Patagonia is our 100% vegan empanada. The Classic is vegetarian. Full dietary information is listed on each product page.

Yes, on request for catering orders only. We can produce gluten-free empanadas for catering with at least one week's notice. Not currently available for standard retail orders.

Yes. Full ingredient lists and allergen information are available on each product page.

Yes. Three to four empanadas with a green salad is a complete meal for most adults. Two to three empanadas work as a lighter lunch. One empanada is a substantial snack or light appetiser. Each empanada contains real protein (grass-fed beef in Carnivore, free-range chicken in The Athlete, or the plant-based fullness of Patagonia), so they satisfy properly without feeling heavy.

All Argentum Empanadas are handcrafted in Bondi Beach, Sydney, at 15 O'Brien St, using carefully selected ingredients and traditional Argentinian techniques.

Yes. Pickup from our Bondi Beach kitchen is free and available most days by appointment. Select pickup at checkout and we'll confirm a time that works. Because we're a production kitchen and not a retail shopfront, pickup runs on pre-arranged slots.

For larger pickup orders, email orders@argentumempanadas.com or call 0423 408 657 so we can have everything ready when you arrive.

We deliver across most of Sydney metro for a flat $10 delivery fee. Covered areas include:

• Eastern Suburbs (Bondi, Bronte, Coogee, Randwick, Paddington, Rose Bay, Vaucluse)
• Sydney CBD and inner city
• Inner West (Newtown, Marrickville, Leichhardt, Balmain, Glebe, Alexandria)
• Northern Beaches (Manly, Dee Why, Freshwater, and up to Palm Beach)
• North Shore (Kirribilli, Mosman, Chatswood, up to Wahroonga)
• Wider metro including Parramatta, Mascot, and surrounding suburbs

Enter your postcode at checkout to see the exact delivery day and fee for your address.

Close areas (Eastern Suburbs, CBD, Inner West, Manly) are on our delivery route multiple days a week. Wider metro areas (Parramatta, Mascot, upper Northern Beaches, Upper North Shore) are mostly delivered on Wednesdays, our big metro delivery day.

The exact delivery day for your address shows at checkout once you enter your postcode.

Retail orders (12-packs, 4-packs, Chef's Box, Treat Box) are typically same-day or next-day within close areas if ordered early and on that day's route. For larger catering orders, we recommend at least 48 hours notice. For orders over 200 empanadas or custom event delivery, please call 0423 408 657.

Currently we focus on Sydney metro to maintain quality and reliability. Contact orders@argentumempanadas.com if you're outside our zone and we'll do our best to help.

Frozen orders are packed in insulated packaging with cold packs to maintain safe temperatures during transit. Empanadas arrive still frozen and ready to go straight in your freezer.

Chimichurri sauce is included with baked deliveries only. That means the baked Party Box and the Corporate Box. Frozen orders (including the Chef's Box, Treat Box, frozen Party Box, and individual flavour packs) do not come with chimichurri.

Yes. Select your preferred delivery date at checkout, or contact us directly for catering orders.

Yes. Mix and match across all varieties to suit different tastes and dietary needs. The Chef's Box is our curated mix of all five flavours.

Yes. Empanadas make a thoughtful, practical gift for food lovers and busy households across Sydney.

Yes. For corporate catering orders, contact orders@argentumempanadas.com to arrange invoicing.

We pop up at Sydney markets from time to time, though not as often as we'd like. When we do, we announce upcoming dates on Instagram @argentumempanadasau. At markets, we fry our empanadas in beef tallow (traditional Argentinian method). It's the best way to try them fresh if you can catch us.

The most reliable way to get your empanadas is to order online or pick up from our Bondi Beach kitchen.

Yes. You'll find us at Health Emporium on Bondi Road. We're actively expanding into more Sydney stockists. If you'd like to see Argentum on shelves near you, let your local grocer know or message us and we'll add it to our pipeline.

For cafés, delis, and grocers interested in stocking Argentum, see our wholesale page.

No. We're not on any third-party delivery apps. We deliver in-house across Sydney to maintain quality control and keep our frozen empanadas properly frozen in transit. Order directly through our website for the full range, or pick up free from our Bondi Beach kitchen by appointment.

Not directly at restaurants yet. Argentum is currently sold through our own delivery service, at our occasional market pop-ups, and at Health Emporium Bondi Road. If you run a café or restaurant interested in stocking Argentum, see our wholesale page and get in touch.

Yes. We cater for corporate lunches, team events, boardroom meetings, and large functions across Sydney, including the CBD, North Sydney, Parramatta, and surrounding areas. The Corporate Box (100 empanadas, baked, $499) is our most popular corporate option.

As a rough guide:

• Light appetiser: 1 to 2 per person
• Cocktail party or heavy appetiser: 2 to 3 per person
• Main course: 3 to 5 per person

We're happy to help you plan quantities based on your event format.

100 empanadas for frozen catering, 36 empanadas for baked. Please order at least 48 hours in advance. For events of 200+ empanadas, 1 week's notice is preferred. For anything larger or more complex, call 0423 408 657.

Both. Baked empanadas arrive ready to serve immediately with no preparation needed. Frozen empanadas let you bake fresh on-site for that just-out-of-the-oven experience. Baked catering orders are $1 extra per empanada with a minimum of 36.

Yes. Weddings, engagement parties, birthday celebrations, and private gatherings. Contact orders@argentumempanadas.com with your event date, guest count, location, and dietary requirements.

We cater across all Sydney metro suburbs including the CBD, Inner West, Eastern Suburbs, North Shore, Northern Beaches, Parramatta, and surrounding areas.

Yes. They're compact, easy to store, and simple to reheat. Perfect for team lunches and boardroom catering. See our corporate catering options.

Yes. We offer salads and sides as add-ons for catering orders. Contact orders@argentumempanadas.com with your event details and we'll put together options.

Yes. We work with cafés, retailers, and businesses interested in stocking Argentum Empanadas. Contact orders@argentumempanadas.com to discuss.

The classic Argentinian companion is chimichurri: fresh parsley, garlic, olive oil, oregano, and red wine vinegar. Bright, herbaceous, and cuts through rich fillings perfectly. Included with all our baked catering orders.

Other traditional options:

• Salsa criolla. Diced tomato, onion, and red capsicum with olive oil and vinegar. Sharper and fresher than chimichurri, especially good with beef.
• Aji. A spicier green sauce common in Colombia and parts of Argentina.
• Aioli or garlic yoghurt. Modern pairings that work well with chicken and cheese empanadas.

For Habibi Yalla, a small dollop of Greek yoghurt with lemon works beautifully.

The classic Argentinian pairing is Malbec. Bold, fruity, and built for grilled beef, it works exceptionally with the Carnivore and Habibi Yalla. For The Classic and Patagonia, a lighter red like Pinot Noir or a crisp white like Torrontés (Argentina's signature white) works best.

Non-wine options that work:

• Cold beer (lager or pale ale) with any of the meat empanadas
• Sparkling water with lemon for a clean palate at longer events
• Fresh lemonade for daytime hosting
• Mate (traditional Argentinian herbal tea) for a cultural touch

Empanadas anchor a spread beautifully. They work with:

• Fresh salads. A simple green salad with lemon vinaigrette, a tomato and onion salad, or a proper chopped salad. Available as an add-on for catering orders.
• Grilled vegetables or antipasti. Marinated peppers, olives, artichokes, and grilled zucchini balance the richness.
• A cheese board. For longer events, a small cheese board with quince paste and crackers works wonderfully alongside empanadas.
• Fresh fruit. Sliced apples, pears, or a bowl of berries to finish.
• Franuí. Argentinian raspberries covered in white and dark chocolate, straight from the freezer. Traditional Argentinian closer.

Avoid heavy starches (rice, pasta, bread sides). The pastry is the starch.

With your hands. Always. Argentinian empanadas are designed to be eaten as finger food. Knife and fork is considered unnecessary and slightly amusing at a proper Argentinian table.

The proper technique: hold firmly at the repulgue (the crimped edge) to keep the filling contained. Bite from the opposite end, tilt slightly upward to keep the filling from escaping, and take your time. Rushing is the fastest way to burn your tongue.

Serve them warm, not scalding, with a small bowl of chimichurri on the side.

Both. In Argentina, empanadas are often served as a shared starter or a light dinner. At a party, 2 to 3 per person is standard as canapés. As a main, 3 to 4 with a salad is a complete meal. They're flexible by design. The serving guide and estimator on our catering page helps plan quantities for any format.

The Classic is the safest choice for kids. Three cheeses and caramelised onion, nothing spicy, familiar flavours, and gentle on palates. The Athlete (free-range chicken with mozzarella) is also popular with older kids, though the curry is very subtle.

Avoid Habibi Yalla for very young kids. The open-top structure can be messier and the tomato-lemon profile is less universally loved by under-8s.

Empanadas are a great lunchbox option: handheld, easy to eat, balanced, and no cutlery needed. See our healthy lunchbox ideas for more.