The origin of empanadas begins in medieval Spain. To preserve food for travel or labor, cooks began wrapping spiced meats and seafood in dough, creating handheld meals that were easy to transport and satisfying to eat. The word empanada comes from the Spanish verb empanar, meaning "to wrap in bread."

 

They were adapted for the Andes, the Amazon, and the coastal plains, stuffed with meats, vegetables, or sweet fillings depending on the region. In Argentina, they are a lunchtime staple. In Chile, they are packed with raisins, olives, and eggs. In Mexico, they might be sweet, stuffed with pumpkin or pineapple.