Empanadas (or hand pies) are baked goods popular 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 prepare two savory fillings—one vegetarian and one meat-filled pie—using the hot water crust method. We'll discuss dough management, technique, oven management, and pie construction; we’ll make two sauces, and we'll bake off flaky pies in this fun and engaging hands-on workshop. Bring a container for the delicious take-aways! Each person will leave with six pies—3 veg, 3 meat. Ingredients fee included in registration. Instructor Trisha Badger has been a home cook for more than thirty years and in summer works as a private chef on an island off the coast of Maine.