Cooking guide
From freezer to plate. In under 25 minutes.
Every Argentum empanada is made by hand in our Bondi Beach kitchen and delivered frozen. No thawing needed. Cook straight from the freezer. Whether you use an oven, air fryer, or pan, here's everything you need.
Start from
Frozen, no thawing
Oven temp
180 to 190°C
Ready in
18 to 25 min
Shelf life
6 months frozen
Three ways to cook
Pick your method.
Oven is our recommendation. It delivers the best texture and the most even bake. Air fryer is fastest. Pan fry is the traditional Argentinian finish when you want something between baked and fried. All three work from frozen.
01
Oven
Recommended
- Preheat your oven to 180 to 190°C (170°C fan-forced).
- Place empanadas on a lined baking tray, leaving space between each one.
- For extra colour and shine, lightly brush with egg yolk. Optional but worth it.
- Bake from frozen for 23 to 25 minutes, until golden and crisp.
- Classic and Patagonia are quicker. Bake these for 18 to 22 minutes.
- Rest for 2 to 3 minutes before serving.
02
Air fryer.
Fastest
- Preheat your air fryer to 180°C for 2 to 3 minutes.
- Place empanadas in the basket in a single layer. Do not overcrowd.
- Cook from frozen for 12 to 15 minutes until golden and crispy.
- No turning required for most air fryers. If you notice uneven browning, turn at the halfway mark.
- Rest for 1 to 2 minutes before serving.
03
Pan fry.
Traditional
- Heat a deep pan or skillet on medium. Add enough oil or beef tallow to cover the base.
- Once hot, carefully place empanadas in the pan. Do not overcrowd.
- Cook from frozen for 4 to 6 minutes on each side, turning once.
- Remove when golden brown and the filling is heated through.
- Drain briefly on paper towel. Rest for 1 to 2 minutes before serving.
Chef's tips
Small things that make a difference.
Empanadas are forgiving, but these five tricks are what separate good from exceptional. Each one takes thirty seconds and noticeably changes the result.
01
Never thaw.
Empanadas are designed to cook from frozen. Thawing introduces moisture that ruins the pastry. Straight from the freezer every time.
02
Brush with egg yolk.
A light brush of egg yolk before baking gives a deep golden colour and restaurant-level shine. Optional, but worth the 30 seconds.
03
Space them out.
Leave at least 2cm between each empanada on the tray. Crowding them creates steam, which makes the pastry soggy instead of crisp.
04
Rest briefly.
Let them sit for 2 to 3 minutes after cooking. The filling is screaming hot. A quick rest lets the texture settle and saves your tongue.
05
Skip the microwave.
Microwaves ruin the pastry. For reheating leftovers, use the oven at 150°C for 5 to 7 minutes or an air fryer at 160°C for 4 minutes.
Per-flavour notes
Each empanada, its own timing.
All five flavours cook to the same principles, but a few have small adjustments. Use this as your reference. Times are for oven at 180 to 190°C from frozen.
Carnivore
Grass-fed brisket
23 to 25 min
oven, from frozen
Classic half-moon. Brush with egg yolk for best results. The bestseller, and the most forgiving.
The Athlete
Free-range chicken
23 to 25 min
oven, from frozen
Contains mozzarella. Let rest for 3 minutes after baking so the cheese settles before serving.
The Classic
Triple cheese
18 to 22 min
oven, from frozen
Cheese can leak slightly at higher temps. Stay at 180°C if you see early browning to avoid burst seams.
Patagonia
Fully vegan
18 to 22 min
oven, from frozen
Green dough, so the colour looks different when ready. Look for crisp edges rather than deep golden.
Habibi Yalla
Open-top Árabe
23 to 25 min
oven, from frozen
Open-top Arabian style needs extra time. Top should caramelise and darken. Do not brush with egg yolk.
Serving suggestions
What to serve them with.
Empanadas work on their own, as a snack, or as the centre of a proper meal. A few pairings we recommend, from classic Argentinian to more adventurous.
-
Chimichurri
The traditional Argentinian companion. Fresh parsley, garlic, olive oil, oregano, and vinegar. Complimentary with all baked catering orders.
-
Salsa criolla
Diced tomato, onion, and capsicum in olive oil and vinegar. Sharper and fresher than chimichurri, excellent with beef empanadas.
-
Fresh salads
A crisp green salad with lemon vinaigrette turns empanadas into a proper meal. Available as an add-on for catering orders.
-
Malbec
The classic Argentinian red. Pairs beautifully with Carnivore and Habibi Yalla. A cold Torrontés works with the Classic and Patagonia.
-
Franuí
To finish. Argentinian raspberries covered in white and dark chocolate, straight from the freezer. Available in the Treat Box.
"Good empanadas deserve a good table. Set it properly, pour the wine, put the chimichurri in a small bowl, and call people over. That's the whole point."
Common questions
Cooking FAQs.
Do I need to thaw the empanadas first?
No. Always cook from frozen. Thawing introduces moisture into the pastry, which makes it soggy rather than crisp. All our cooking times are for frozen empanadas.
Can I cook them in the microwave?
No. The microwave steams the pastry and makes it rubbery. Use the oven, air fryer, or pan. For reheating leftovers, use an oven at 150°C for 5 to 7 minutes.
Fan-forced or conventional oven?
Either works. For fan-forced, drop the temperature by 10°C (so 170°C instead of 180°C). Check 2 minutes earlier, fan-forced cooks a little faster.
What's the egg yolk for?
A thin brush of egg yolk before baking gives a deep golden colour and a glossy finish. Completely optional, but makes the result look bakery-quality.
Can I cook them from thawed if I have to?
Not recommended. If an empanada has partially thawed, cook it immediately at the normal temperature and reduce the time by 3 to 5 minutes. Check for golden colour and a hot filling.
How long do they keep after baking?
Best served hot, within 90 minutes of cooking. Leftovers keep in the fridge for up to 2 days and reheat well in the oven at 150°C for 5 to 7 minutes.
Why beef tallow for pan frying?
Traditional Argentinian technique. Beef tallow has a high smoke point, a rich flavour, and is one of the healthiest fats for frying. It's what we use at our market pop-ups.
How long can I keep them in the freezer?
Up to 6 months from delivery. Keep them at minus 18°C or colder. They're packed in portions, so you can pull out exactly what you need and leave the rest frozen.
Skip the cooking
Need them baked fresh?
For events, parties, and corporate lunches we deliver baked fresh, timed to your service. Baked in our Bondi Beach kitchen, delivered warm, ready to serve. Chimichurri included with every baked catering order.