Tuck under the edges of the crust and
crimp with a fork or flute with your fingers.
Working around the rim, tuck the overhanging dough under itself, and
crimp with a fork or flute using your fingers (see picture up above).
Then the edge of the dough is painted with a a semi-circle of egg wash before being folded in half and
crimped with a fork.
Crimp with a fork and prick top a few times.
The edges were
crimped with a fork, brushed with beaten egg and dusted with a smokey Spanish Paprika.
Flute with your fingers or
crimp with a fork to make sure it is well - sealed together.
Fold in half, firmly press the edges together to seal and
crimp with a fork.
Fold dough overhang onto itself and
crimp with a fork.
Fold edges under;
crimp with fork.
Roll out a rectangle of pastry about 2.5 times wider than the amount of sausage filling you are going to lay in it, roll the pastry over the sausage filling and
crimp with a fork tightly at the join.
Fold in half, firmly press the edges together to seal and
crimp with a fork.
Press the edges together firmly and
crimp with a fork.