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6 Line an 8-inch springform pan with three-quarters of the pastry, reserving one quarter to roll out for the lid. Use your hands to gently work the pastry up the sides of the pan, all the way to the top. 7 Place beef mixture in lined springform pan. Roll out the remaining quarter of the dough to make a lid for the pie. Place the lid on the pie and crimp edges tightly to seal. Make a hole in the center of the lid to vent steam; brush the top with the beaten egg yolk. 8 Bake at 350 degrees until golden brown, 1 to 1 1/2 hours. Serve hot with mashed or boiled potatoes. Nutrition information per serving (for 8 servings): 445 calories, 19 g fat, 8 g saturated fat, 104 mg cholesterol, 37 g carbohydrates, 3 g sugar, 30 g protein, 172 mg sodium, 2 g fiber Hot water pastry Prep: 30 minutes Cook: 5 minutes, plus baking time Makes: Enough for a double-crust pie This traditional pastry is far easier to handle than the more familiar ice-water type, and it's sturdy enough to make the tall,cheap jordans for sale, sturdy meat pies so favored in England, which are much like the French pate en croute and often served cold. This pliable, Play Doh-like pastry will not be as tender and flaky as an ice-water crust,cheap retro jordans, but it has its own charm. 2 cups flour,cheap air jordans, plus a little extra for dusting 1 pinch of salt 1/4 cup water, or 2 tablespoons water and 2 tablespoons whole milk 6 tablespoons (3 ounces) butter, lard or shortening Glaze: 1 large egg yolk, beaten 1. In a large bowl, combine the flour and salt; whisk until well-combined. Set aside. 2. Place water and butter or lard into a small saucepan over medium-low heat. Cook until the fat has melted; turn heat to medium-high and bring just to the boil. 3. Immediately pour the fat-water mixture over the flour mixture and stir until a soft, pliable dough forms. Tip the dough out onto a counter dusted with flour and, while the dough is still hot, knead it lightly and quickly. It's OK if you can only work the dough for a moment at a time but this dough becomes harder to work with as it cools. 4. Pinch off about a quarter of the dough, pat it into a disk and set it aside, covered with plastic wrap. This will be the lid. 5. Roll the rest of the dough into a flattened disk and use it to line an 8-inch springform pan, using your hands to work the dough up the sides as high as the top of the pan. Place your filling into the pastry, then quickly roll out the disk you set aside for the lid into a disk big enough to seal the filled pie. Place lid atop filled pie; crimp edges to seal well. Make a hole in the center of the lid to vent steam and brush the lid with the beaten egg yolk. 6. Bake the filled pie at 350 degrees for 1 to 1 1/2 hours, or until golden brown. Remove the filled pie from the oven and cool completely at room temperature. If the recipe you're following requires it, when the pie is fully cooled, pour the gelatin through the vent, little by little, to fill in any gaps where the filling shrank from the crust in baking. Refrigerate the pie overnight,cheap jordans, and serve chilled. Nutrition information per serving (for 6 servings): 248 calories, 13 g fat,air jordans for cheap, 7 g saturated fat, 61 mg cholesterol,cheap jordan shoes, 29 g carbohydrates, 0 g sugar, 4 g protein, 28 mg sodium, 1 g fiber

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