Empanada Madness

According to the New York Post's Tempo section:

It used to be simple. If you were craving an empanada, the biggest decision you had to make was whether you wanted chicken or beef. But inventive empanada shops have been popping up all over the city, with flavors ranging from the tempting (pepperoni pizza) to the terrifying (sausage and sauerkraut).

It takes a strong stomach and a sense of adventure to sift through these melting pot pastries. That's why we've taste tested some of the oddest offerings for you. And for the most part, these twisted turnovers were surprisingly savory.

Used to date a Venezuelan hottie back in college. His Mom's empanada recipe trick? Putting beef bouillon powder in the crust. Yum!