Where would you crimp a conish pasty?

To crimp a Cornish pasty, you would typically crimp along the edge of the pastry, starting from one end and working your way to the other. This is often done with a simple folding technique, pinching the dough to create a decorative edge that seals in the filling. The crimping is usually positioned on one side of the pasty, which is the traditional method for Cornish pasties, ensuring that they are securely closed while baking.