Crimping techniques

Here are some of the most common techniques used in crimping pasties.

 

Twist and pinch

The easiest way of crimping the edges of a Cornish pasty, this involves rolling the dough back on itself and sealing it with a gentle pinch. The picture which follows is self-explanatory.

p009yv29_640_360

 

Roll it over

A slight variation on the twist and pinch technique, this is best explained by the video below.

 

Crimp it on top

Scooch your hands forward a touch, and while still supporting the pasty with your palms, press the edges of the dough together and the front end to seal. Work your way backward, creating a ridge down the center of the pie. See picture below.

steakpasty4

Advertisements

One thought on “Crimping techniques

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s