About the author

Geoff Moore

Award winning blogger and travel writer/photographer, I have travelled the world in one way or another for 30 years. I am a member of the British Guild of Travel Writers for over 10 years. In the ever-changing world of publishing and online media it now requires that I have media skills across all areas. That now also includes video production. My travel images appear in magazines, newspapers and publications all over the world I am now blogging on all aspects of travel.

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5 Comments

  1. 1

    Andy Jenkins

    I agree with Ann. I was taught by my mum and gran and i have taught my son that the crimp goes along the top

    Reply
  2. 2

    bonnie robertson

    I cannot imagine a side crimp, so much pastry. Grandparents, parents and me all Cornish borne and bred and never eaten a side crimp. However I would love to know how to get fruit one end and meat and potato the other!!!!

    Reply
  3. 3
  4. 4

    Margaret

    My family were/are top crimpers! & the initial carved in the top for each was customized to suit!

    Reply
  5. 5

    Anne

    As the author of the article says the side or top crimp do not matter but contents or taste does! Good quality meat usually skirt cut into small diced/cubed pieces! The powers that be allow minced beef!!
    Ann’s pasties are delicious!

    Reply

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