In South America, particularly Argentina, and Spain, an empanada is essentially a stuffed pastry. The name comes from the Spanish, empanar, meaning to wrap or coat in bread.

Empanadas are a common food in Argentina, served at parties, as a starter or in festivals. Shops specialize in freshly-made empanadas for parties, with many flavors and fillings.

The filling usually consists primarily of ground beef, perhaps spiced with cumin and with onion, green olive, chopped boiled egg and even raisins. They are usually baked. Fried empanadas are also eaten. They may also contain cheese, ham and cheese, humita (sweetcorn with bechamel sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior can be spiced with peppers, more akin to those of the rest of South America.

In restaurants where several types are served, a repulgue or pattern is added to the pastry fold. These patterns, which can be elaborate, distinguish the filling. In modern restaurants in Argentina, adventurous new fillings are being tried, with the traditional recipe being reinvented by modern chefs.

Chilean empanadas also use a wheat flour based dough, but the meat filling is slightly different and often contains more onion. Chileans consider the Argentine filling seco, or dry. Fried empanadas of prawns and cheese are a favourite dish of the coastal areas, like Viña del Mar.

Colombian empanadas can contain potato and meat, stuffed in a corn based pastry and fried.

It is likely that empanadas were originally from Galicia, Spain, where they were prepared rather like Cornish Pasties as a portable and hearty meal for working people and often filled with leftovers or staple ingredients. Tuna and chicken are varieties still seen in Galicia.