Here’s how my best Cornish pasty came out this year:
It looks like some kind of strange creature, doesn’t it?
Every year it’s the same thing: I really get the hang of the crimping part as I’m making the final pasty. I noticed while looking at other pasty pictures on Flickr (note: just using the tag “pasty” is not the way to go) that many people crimp their pasties on the side, not the top, and Laurie reminded me that most of the pasties we bought in Cornwall shops a few years ago were like that. I think they look too much like calzones when they’re crimped on the side.
Which reminds me, I could really go for some homemade calzones.
“sa’good?”
“sa’righ…”
http://img.photobucket.com/albums/v323/gramp5/Wences.jpg
From the flickr thumbnail it looked like a grilled mackerel fillet.
(or maybe that’s just because everything looks like Korean food after my two failed attempts to eat Korean food on Sunday. what is with restaurants being closed for lunch on Sunday? You’d think there would be a big -I-just-woke-up-at-noon-and-I-want-something-to-eat-now-that’s-not-eggs market)
I asked Granny about that, too. She said crimping on the side is faster, but the gravy runs out sometimes; also that the steam rises and makes the crimp more tender and tasty. Sounds good to me. My Cornish-tin pasty pendant has the crimp down the middle, too.
My favorite part of a pasty is the crimp. The hardest part is waiting for the pasty filling to cool without snatching of the crimp and eating it. And yes, that is a top-crimp.
It looks like lips! More specifically, it looks like lips that are pursed to convey the message that pasties should be crimped on the side.