The pie grew up.
Argentum makes premium Argentinian empanadas, born in Bondi Beach. Grass-fed beef brisket, free-range chicken, three-cheese blends, and a fully vegan Patagonia with signature green dough. Five flavours with traditional Argentinian repulgue folds, delivered frozen or catered baked across Sydney. Everything journalists, bloggers, and editors need below.
Fact sheet
Founder bio
Short bio (for quoting, 50 words):
Pedro is the founder of Argentum Empanadas, a premium Argentinian food brand born in Bondi Beach. Raised in Argentina and now based in Sydney, Pedro built Argentum around traditional technique, carefully selected ingredients and the convenience of frozen delivery across Sydney.
Full bio (180 words):
Pedro 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.
Argentum was born in Bondi Beach and operates from a private commercial kitchen. The range combines slow-cooked grass-fed beef brisket, free-range chicken, a three-cheese blend with caramelised onion, and a fully vegan Patagonia with signature green dough. Each empanada is finished with a traditional repulgue and delivered frozen across Sydney for customers to bake at home.
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
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"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, 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, 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, founder, Argentum Empanadas
"A proper Argentinian empanada uses wheat dough and a traditional repulgue fold. We deliver ours frozen across Sydney for customers to bake at home, and serve them baked or fried in beef tallow for catering and at Northside Produce Market."
Pedro, 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, 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, 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, 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, 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.
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.
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.
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.
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.
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, which was born in Bondi Beach 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.
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 and red capsicum. Elongated parcel with a pronounced top crimp.
The Athlete
Free-range chicken, lemon, onion, capsicum, garlic, green olives, curry and mozzarella. Broad crescent with a rope-style fold.
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.
Featured in
Publications and outlets that have covered Argentum.
Media contact
Contact Argentum through the website
Last updated August 2026. For current information, use the Argentum contact form.