How To Crimp A Cornish Pasty

1. Place the ingredients in the middle of the pastry circle.
2. Dampen the exposed edge with water.
3. Lift half of the pastry over the filling to make a half-moon or D shape.
4. Press the edges of the pastry together to seal them together. Turn the pasty so that the sealed edge is along the top.
5. Starting at the left edge of the pasty, take hold between the left finger and thumb and turn it inwards onto the line of the sealed edge. This is to make sure nothing oozes out of the end.
6. Holding the first fold with the left finger and thumb, turn over the immediately adjacent edge, towards you, using the right finger and thumb.
7. Repeat the process all the way along the edge until the pasty is crimped – there should be between 17 and 21 crimps.
8. When you reach the end of the line, turn the end inwards as in step 5.