Press & Media

The pie grew up.

Argentum makes premium Argentinian empanadas, handcrafted in Bondi Beach. Grass-fed beef brisket, free-range chicken, three-cheese blends, and a fully vegan Patagonia with signature green dough. Five flavours, handmade the traditional way, delivered frozen or catered baked across Sydney. Everything journalists, bloggers, and editors need below.

Media enquiries: orders@argentumempanadas.com · Direct: Pedro Flores, 0423 408 657

Fact sheet

Founded

November 2025

Bondi Beach, Sydney

Founder

Pedro R. Flores

Argentinian, Sydney-based

Kitchen

15 O'Brien St

Bondi Beach NSW 2026

Range

Five flavours

Plus Franuí dessert

Format

Frozen & baked

Retail & catering

Delivery

Sydney wide

CBD to Northern Beaches

Dietary

Vegan option

Patagonia · green dough

Starting price

From $16

4-pack retail

Catering

From 20 to 500+

guests · Sydney metro

Founder bio

Short bio (for quoting, 50 words):

Pedro Flores is the founder of Argentum Empanadas, handcrafting premium Argentinian empanadas in Bondi Beach since late 2025. Born and raised in Argentina, Pedro moved to Sydney in 2023 and built Argentum as the grown-up version of Australia's hand-held food culture: grass-fed beef, free-range chicken, proper vegetables, real pastry, vegan option, handmade in Bondi.

Pedro Flores, founder of Argentum Empanadas, handcrafting empanadas in the Bondi Beach kitchen

Full bio (180 words):

Pedro Flores grew up in Argentina, surrounded by the kind of food culture that treats a Sunday asado as a seven-hour social event and empanadas as non-negotiable starters. He moved to Sydney in 2023 and spent two years working in hospitality across the Eastern Suburbs, noticing one thing: despite Australia's obsession with hand-held food (the pie, the sausage roll, the pastie), nobody had built the premium, modern version. The empanada was the answer, hiding in plain sight.

In November 2025, Pedro launched Argentum Empanadas from a commercial kitchen in Bondi Beach. The approach was uncompromising: grass-fed beef brisket slow-cooked and pulled by hand, free-range chicken, three-cheese blends with caramelised onion, and a fully vegan Patagonia flavour with signature green dough. Every empanada is handmade, hand-folded with the traditional repulgue, and flash-frozen within hours of cooking. The goal: to do for the Australian pie what specialty coffee did for the flat white.

Argentum now delivers across Sydney metro to retail customers, caters corporate events from 20 to 500+ guests, and stocks Franuí (Patagonian chocolate-coated raspberries) as a complementary dessert. Pedro's broader ambition is to make Argentinian empanadas as culturally familiar in Australia as pies are now.

Usable quotes from Pedro

Lift any of these directly into your article. No permission required. For a custom quote on a specific angle, email orders@argentumempanadas.com.

"Australia loves hand-held food. The pie, the sausage roll, the pastie. The empanada is the same idea, just done by a country that's been perfecting it for 150 years. Real pastry, real meat, real vegetables. It's the grown-up version of something Australians already love."

Pedro Flores, on the empanada as the pie's evolution

"The pie as a format is brilliant. The way most pies are made in Australia is the problem. We wanted to show what hand-held food looks like when you actually care about the ingredients: grass-fed brisket, free-range chicken, a genuine vegan option, and a proper pastry that flakes when you bite it."

Pedro Flores, on why empanadas deserve the premium treatment

"Sydney has more Argentinians than most people realise, but the food hasn't caught up with the community. We started Argentum to fix that."

Pedro Flores, founder, Argentum Empanadas

"A proper Argentinian empanada is wheat dough, not corn. The edge is sealed by hand with a repulgue. The filling is cooked before it goes in. It's traditionally baked, though we also fry in beef tallow at markets the traditional Argentinian way. Deep-fried in seed oil isn't one of the options."

Pedro Flores, on what makes an empanada Argentinian

"We don't have a menu of fifty things. We have five flavours. That's the whole offering. It's built for the moments where you don't want to spend an hour choosing what to cook."

Pedro Flores, on the product philosophy

"Frozen used to mean compromise. Now it means pause. We flash-freeze within hours of cooking, and the food comes out of the oven the way it left the kitchen. That's restaurant quality, from your freezer."

Pedro Flores, on the premium frozen category

"Patagonia isn't a token vegan option. It's got grilled mushroom, spinach, kale, carrot, potato cheese, and a green dough made with spinach. Meat eaters order it on purpose."

Pedro Flores, on the vegan empanada

"My grandmother made empanadas for fifty years. I'm not reinventing anything. I'm just making sure the technique doesn't get lost in Sydney."

Pedro Flores, on heritage

Story angles

If you're looking for a fresh angle on Sydney's food scene, here are four Argentum-adjacent stories we can support with interviews, photos, or introductions to other producers.

Angle 01

Is the empanada Sydney's new meat pie?

Australia consumes 270 million pies a year. The format (hand-held, pastry-wrapped, filled, sold warm) is culturally embedded. But the category itself has barely evolved in fifty years: deep-fried where it should be baked, low-quality mince where there could be grass-fed brisket, no credible vegan option. The Argentinian empanada is the same format done properly. Story: how a handful of Sydney producers are quietly building the premium alternative to Australia's most iconic takeaway.

Angle 02

Sydney's LATAM food scene, 10 years on

Broadsheet last covered this properly in 2015. The city has transformed since: Morena at the GPO, Porteño's ongoing reign, the 50-year Western Sydney community (La Torre, Bariloche, La Paula), and new producers across the metro. Argentum can connect journalists to 8-10 operators for a proper trend piece.

Angle 03

The "single-dish specialist" frozen food trend

While Providoor, Dinner Ladies, and My Muscle Chef all compete on menu size (90+ dishes each), a new category of single-dish specialists is quietly growing in Australia. Argentum is one example. Story: why the "one thing done well" model is winning in premium food.

Angle 04

Argentinians in Sydney: the community nobody talks about

The Argentinian community in Sydney is larger than most expect, with strong concentrations in Fairfield, Liverpool, and Eastern Suburbs. Pedro can speak to the community's food culture, cultural events (Primavera festival in Liverpool), and integration with Sydney's broader LATAM scene.

Angle 05

Why premium food brands are moving to Bondi

Bondi Beach is quietly becoming a launchpad for food brands targeting Sydney's premium market. From the hospitality talent based there to the customer base's willingness to pay for quality. Argentum's O'Brien Street kitchen is one example of the shift.

Photo library

High-resolution images available for editorial use. Credit: "Argentum Empanadas" or "Courtesy of Argentum Empanadas." Download directly by right-clicking any image, or email for full resolution.

Pedro Flores, founder of Argentum Empanadas, handcrafting premium Argentinian empanadas in the Bondi Beach kitchen, Sydney

01 · Kitchen hero

The five flavours of Argentum Empanadas: Carnivore, The Athlete, The Classic, Patagonia vegan, and Habibi Yalla, handcrafted in Sydney

02 · Full range

Argentum Carnivore Argentinian empanada filled with slow-cooked grass-fed beef brisket, green olives and red capsicum

03 · Hero empanada

The team behind Argentum Empanadas in the Bondi Beach kitchen, Sydney

04 · Behind the kitchen

Argentum Patagonia vegan empanada packaging, made with a signature green dough, alongside Franuí Patagonian chocolate-coated raspberries

05 · Patagonia packaging

Download links

Full press kit (ZIP): All 6 images, logo files, and fact sheet PDF. Request by email
Individual photos: Right-click any image above to save, or email for higher-res versions
Logo files (PNG + SVG): Request by email
Brand guidelines: Available on request for partners and licensees

The five flavours

Carnivore Bestseller

Slow-cooked grass-fed beef brisket, onion, garlic, green olives, red capsicum. Classic Argentinian half-moon with zig-zag repulgue.

The Athlete

Free-range chicken, lemon, onion, red capsicum, garlic, black olives, curry, mozzarella. Named for the protein-forward profile.

The Classic Vegetarian

Provolone, parmesan, and mozzarella with caramelised onion. Three-cheese comfort, always a crowd pick.

Patagonia Vegan

Grilled mushroom, spinach, kale, carrot, garlic, onion, potato cheese. Signature green dough made with spinach.

Habibi Yalla Modern twist

Minced beef, onion, tomato, lemon, parsley. Open-top Arabian style, a nod to Argentina's Lebanese-Syrian culinary heritage.

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