Beef and Onion Pie with Parsley Crust

Hot water crust is the pastry behind the sturdy, free-standing pies of northern England, and it is more forgiving than it sounds. Lard and boiling water make a dough you shape while warm, like modeling clay, and it bakes into a crisp, golden shell that will not leak. The filling must be cold before it goes in, so cook it a day ahead if you can. Pressing parsley leaves under a final coat of egg wash gives that pretty, stained-glass look on top.