The name “empanada” comes from the Spanish “empanar“, which means “to bread” or, in the case of the empanada, “to wrap something in bread”.
Since their arrival in Argentina some centuries ago, empanadas have become a fast–food staple in Buenos Aires. They can be easily found in little takeaway pizzerías all over the city as well as in many restaurants. A typical Argentine empanada is made with a flour-based dough (rather than maíz, or corn) and some of the most common kinds are:
Ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita (sweet corn with white sauce). The fillings often include other ingredients such as peppers, onions, hard-boiled eggs, and olives.