1
Close and crimp the edges nicely, and fry the rissoles in butter.
2
Mould it into cakes, crimp the edges, and bake in a moderate oven.
3
Fold the pastry border in over the filling and carefully crimp the edges.
4
Put it on, and crimp the edges with a knife.
5
Securely cover each with a piece of buttered aluminum foil and crimp the edges to seal.
6
Cover each cup with a small square of aluminum foil and crimp the edges to seal airtight.
7
Simply fold the foil in half, fill, then crimp the edges as you would a Cornish pasty.
8
Use a sharp knife to cut off any excess pastry around the rim, then crimp the edges.
9
Crimp the edges and brush the top with the egg wash to glaze.
10
Roll out the lid of the pie, and put it on, crimping the edges handsomely.
11
Fold over the circle to create a half moon, crimping the edges as you go round.
12
And she crimps the edges so curious.
13
Crimp the edges using your fingertips to make a wavy pattern along the edge of the pastie.
14
Crimp the edges together with a fork or turn the sides over so that the edge is sealed.
15
Crimp the edges to decorate.
16
Crimp the edges of the pastry, brush with some of the beaten egg and chill in the fridge for 30 minutes.