Emanadas (or hand pies) are popular baked goods in varying parts of the world, made using different techniques and lovingly constructed with the most forgiving of all short doughs: the hot water crust. We’ll explore the variants of empanadas, discussing short crust in general and hot water crust at length; we’ll prepare two savory fillings—one vegetarian and one meat-filled pie—exploring techniques, tools, and oven management; we’ll make fillings and construct hand pies, baking off flaky, buttery creations in this fun and engaging hands-on workshop. Bring a container for the delicious take-aways! Ingredients fee included in registration. Instructor Trisha Badger has been a home cook for more than thirty years, and in summer does some private chef work on an island off the coast of Maine. By day she is Director of World Ocean Observatory, a Maine-based organization dedicated to communication and education about ocean and climate systems worldwide. She lives in Warren, Maine.