Handcrafted in Bondi Beach. Baked from frozen. Ready in under 30 minutes.

There's a reason empanadas have been the centrepiece of Argentinian tables for centuries. A perfectly baked empanada — golden, flaky, and steaming inside — is one of those rare foods that feels both effortless and impressive. At Argentum, we've spent years perfecting the pastry, the fillings, and the fold so that all you have to do is cook them right.

This guide covers everything: oven vs air fryer, the science behind the crust, cooking times for every variety, and the small details that separate a good empanada from a great one.

What You'll Need

• Argentum empanadas (frozen — do not thaw)
• Baking tray lined with baking paper (for oven)
• Pastry brush
• Egg yolk, neutral oil, or milk (for brushing)
• Oven or air fryer

That's it. No marinades, no prep, no defrosting. Frozen to table in under 30 minutes.

The One Step Most People Skip

Before your empanadas go in — brush them. A light coat of egg yolk gives the deepest golden colour and a slight sheen. Oil gives a crispier, more rustic finish. Milk is the gentlest option, producing a softer, lightly golden crust.

This step isn't optional if you want bakery-quality results at home. The Maillard reaction — the same chemical process that browns bread, sears steak, and toasts coffee — only happens properly when there's a thin layer of protein or fat on the surface. Skip the brush and you'll get a pale, matte pastry. Use it and you'll get the deep amber crust that makes people ask what you did differently.

Oven vs Air Fryer — Which Is Better?

Oven is the traditional method and the one we recommend for larger batches or when you want the most even, consistent result. The ambient heat surrounds the empanada from all sides, cooking the filling gently while the pastry crisps up gradually. The result is a slightly softer, more yielding crust — closer to what you'd get from a proper panadería.

Air fryer is faster, more intense, and produces a crispier exterior. The circulating hot air creates a texture closer to a deep-fried finish without the oil. It's ideal for 1–4 empanadas and when you want maximum crunch. The trade-off is that it's easier to over-brown the edges if you're not watching, so check at the lower end of the time range.

Our recommendation: oven for a dinner party or family meal, air fryer for a quick lunch or snack.

Cooking Guide by Variety

Arrange empanadas in a single layer with space between each one. Always brush before cooking. Always rest for 5 minutes after. 

Carnivore — Grass-Fed Beef

Slowly cooked until tender and deeply savoury. The empanada you choose when you want something serious.

The beef filling is dense and holds heat well — don't skip the 5-minute rest or you'll burn your mouth on the first bite.

Habibi Yalla - Ground beef

Bold, spiced, and built for people who want more.

Same cooking profile as Carnivore. The spiced filling means the aroma hits before the timer does — trust the clock, not your nose.

Athlete — Free-Range Chicken

High protein, full of flavour, easy any time of day.

The chicken filling is lighter in density, so the air fryer temperature runs slightly higher to ensure the centre is fully heated through. Check at 13 minutes — you want the pastry golden, not dark.

Classic — Three-Cheese & Caramelised Onion

Mozzarella, provolone, and parmesan melted together with caramelised onion. The one people argue over.

Lower temperature, shorter time — the cheese filling heats faster than meat. Watch for any cheese beginning to bubble at the crimped edges; that's your sign they're ready.

Patagonia — Plant-Based, 100% Vegan

Creamy, savoury, and impossible not to love — even for non-vegans.

Same profile as Classic. The green-tinted pastry is intentional — it's part of what makes Patagonia unmistakable on the plate.

The Rest. Don't Skip It.

Every variety needs 5 minutes of resting time after cooking. The filling inside reaches temperatures well above the pastry surface — cutting in immediately means steam burns and a filling that's too loose. Five minutes lets everything settle, the juices redistribute, and the temperature drop to something you can actually enjoy.

Serving Suggestions

• Chimichurri — the classic Argentinian pairing. Herbaceous, garlicky, and acidic enough to cut through the richness of the beef varieties.
• Criolla salsa — diced tomato, onion, capsicum, and red wine vinegar. Light and fresh alongside the cheese varieties.
• Simple green salad — rocket, lemon, olive oil. Lets the empanada be the star.
• For Athlete — works well with a yoghurt-based dip or avocado.
• For Patagonia — try a roasted capsicum romesco or a tahini drizzle.

Storage & Safety

• Keep frozen until ready to cook.
• Do not refreeze once defrosted.
• Cooked empanadas can be refrigerated for up to 2 days and reheated in an air fryer at 160 °C for 5–6 minutes.
• Do not microwave — the pastry will soften and lose its texture entirely.

Frequently Asked Questions

Can I cook Argentum empanadas from frozen?

Yes — always cook from frozen. Thawing changes the texture of the pastry and can cause the filling to leak before the crust sets.

Do I need to preheat my oven or air fryer?

Yes, always. Placing empanadas into a cold oven means the pastry won't crisp properly and cooking times become unreliable.

What temperature do you cook frozen empanadas in Australia?

For meat varieties (Carnivore, Habibi Yalla, Athlete), use 190 °C in the oven or 170–180 °C in the air fryer. For cheese and plant-based varieties (Classic, Patagonia), use 175 °C in the oven or 170 °C in the air fryer.

How do I know when empanadas are done?

Look for a deep, even golden colour across the pastry surface. If still pale, add 2–3 minutes and check again.

Can I cook empanadas in a microwave?

We don't recommend it. The pastry will turn soft and chewy rather than crispy. Oven or air fryer only.

Can I reheat leftover empanadas?

Yes. Air fryer at 160 °C for 5–6 minutes is the best method. Avoid microwaving.

How many empanadas per person?

As a main, 2–3 empanadas per person. As a starter or snack, 1–2. Each pack contains 4 empanadas (approx. 340 g).

Are Argentum empanadas gluten-free?

No — the pastry contains wheat flour. Patagonia is 100% vegan but not gluten-free.

What's the difference between Carnivore and Habibi Yalla?

Both use the same cooking times and temperatures. The difference is in the filling — Carnivore is a traditional Argentinian grass-fed beef recipe, while Habibi Yalla brings a bolder, spiced flavour profile.

Where are Argentum empanadas made?

Made in Bondi Beach, Sydney, Australia. Every batch is handcrafted using premium ingredients and traditional Argentinian techniques.