Pasty gate – assembly and crimpinology

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.

If you'd like to see how this is done have a look at the Crimpinology link which will give you a photo guide. 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.

Here's the story so far :

the pasty, crimped before the egg wash

the pasty, after the egg wash, ready for

the oven

Stand by for photos of the finished product!