The empanada, a pasty-like snack that can have a variety of fillings. We've got hold of the classic recipe for the beef version from Salta, considered the home of the very best empanadas. Oddly, the salteña takes it's name from a city in Argentina (Salta), but it's definitely a Bolivian specialty. You can recognise salteñas by the repulgue (the braid-like fold that seals the filling inside) which runs across the top of the pastry instead of along the side.