If you'd like to create a perfect circle of pastry the simplest way is to use a 20cm cake tin upside down, on top of your rolled out portion of pastry, using a round bladed knife trim off any excess and there you have it.
Edge your circle of pastry with the egg wash then place your filling in the middle of the circle. Here's where a cool filling comes into its own – you are able to mould it to suit the size of the pastry then fold to glue the edges and bring together. Press down the edges, giving yourself enough pastry edge to crimp – as a guide 1.5cms/½” approximately.
Here's the pastry folded over the filling and pressed down
firmly into a semi circle – sort of!
To crimp is to compress into small folds. To become a competent crimper takes lots of practice – be brave and have a go!
Have the pasty in front of you as illustrated in the photo above. If you are right handed begin on the right – on the left if you are left handed. Fold the corner end of the pasty over, place your thumb into the fold – this will help give you an even crimp, fold the pastry edge over and over towards you and continue until you reach the other end, tuck the end underneath and press to seal. Complete by making a small incision in the top of the pasty to release the steam.
They look like this :
Crimped and ready to egg wash
Egg washed and ready for the oven
You don't have to give yourself a hard time – it's not compulsory to crimp, edge the pasty with a small fork as an alternative option.
Place your past(ies) on a baking sheet lined with baking parchment. Bake in a pre-heated oven 180fan/200c/Gas 6 for 30 minutes.
Next – the epitome of comfort food!