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Old 03-10-2012, 11:30 PM   #71
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Thanks guys! Here is the crimping video...

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Old 03-10-2012, 11:33 PM   #72
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Anybody have a short explanation for somebody whose Internet connection is too slow (me) to support video?

Roll it under and slice it every 1/4 inch with a knife?
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Old 03-10-2012, 11:33 PM   #73
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The pasties I long for from my childhood were traditional (aside from the Heinz ketchup we slathered over them ) so I'll start traditional and find my own way from there.
What route did you take in the end Steve with regards to the filling? I also have memories from my childhood of pasties as we would always have seaside trips to Cornwall as kids and eat a pasty sat on the beach:)
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Old 03-10-2012, 11:36 PM   #74
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Thanks guys! Here is the crimping video...

Now that makes it look a little easier!!! Cheers Steve.

Still trying to think of how to describe it in words GG! Maybe Steve can as he's just done it.
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Old 03-10-2012, 11:42 PM   #75
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How To Crimp A Cornish Pasty | Crantocks
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Old 03-10-2012, 11:46 PM   #76
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TY PF. That's in some ways how I flute the edges of a pie. Doesn't look like a difficult technique.

fluted edge pie crust - Google Search
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Old 03-10-2012, 11:46 PM   #77
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Thanks Fiona, I was trying to think of how to explain it.

Even the Cornish Pasty recipe I downloaded describes crimping this way: "Crimping is the secret to a true Cornish pasty but it really has to be taught. It is almost impossible to describe."
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Old 03-10-2012, 11:50 PM   #78
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Probably professional chefs will disagree with me but I believe that an amateur chef can learn almost anything in cooking if only motivated enough and willing to keep trying until the technique is mastered.

PF's link was very explanatory and easy to follow. I'm sure it would take an amateur like me several times to get it right.
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Old 03-10-2012, 11:53 PM   #79
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I just googled "how to crimp a pasty" and skipped over the videos, this was the first one I looked at.
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Old 03-10-2012, 11:56 PM   #80
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We get a lot of tourists from the UK. They end up at Fanuiel Hall. Your typical tourist trap. My favorite place to watch women try to manage the cobble stones in high heels. It would be an ideal place for someone to start up a stand for pasties. Of course they couldn't call them Cornwall Pasties. Perhaps Miner's Pasties. The problem is trying to get a spot there. There is a waiting list. In the meantime they could get a vendor's street license.

Our stupid Mayor Mummbles Mennino tried to stop all street vendors from selling at the Goverment Center Plaza. Between City Hall and the JFK Federal Office Buuilding, there are thousands of employees pouring out at lunch time that buy their lunch at these stands. His idea didn't get any support and was quicly voted down by the public and the City Council. It woud be an ideal spot for the pasties.
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Cornish Pasties [B][CENTER]Cornish Pasties.[/CENTER][/B] [B]Ingredients[/B] 250g Plain flour 125g butter pinch salt Iced water Beef skirt steak Potatoes Onion Salt & pepper egg butter First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so. Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour. Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour. Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly. Enjoy:chef: 3 stars 1 reviews
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