Thursday, 21 March 2013

Crimp Criteria


When I reached Liz and Jon’s flat on Monday night, they were working away in the kitchen. Jon had been curing yet more bacon, and Liz had been preparing pasties. These were cooling on the rack.

“Is there a difference in the fillings?” I asked – but she assured me she had just been practising different crimping techniques [and generously offered me a pasty to eat on the train home- thanks!]

The PGI status [protected geographical indication] granted to the Cornish pasty by the EU states that to be labelled a CP, it must be D shaped and crimped to the side, not to the top – which has apparently annoyed some Cornish folk who say either is acceptable. Clearly Liz made her pies miles away from the West Country and does not claim any CP authenticity. But they taste good nonetheless.

I usually make mine D-shaped and seal with fork-tines [like the ones on the left] Paul Hollywood says “D-shaped and twenty crimps”

How do you seal your pasties?


  1. Mine are crimped the 'wrong' way, on top! But then, I'm not Cornish.

  2. Now I want a pasty, see what you've done!

    I think I've only ever sealed them to the side, I do like the look of the wiggly top-sealed ones though.

  3. D shaped with a folded over rope looking finish...I have no idea what that method is called. Samosas I crimp to the top.
    Jane x

  4. Homemade pasties? 'Fraid not. Too scary to try!!

  5. Deeply scientific research (eating lots of pasties) has revealed that the top-crimped ones are better for retaining their filling - some of the side-crimped ones split or leaked at the sides. Pasties are much easier than you might think!


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