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    You are in: Home / Community Forums / Breads & Baking / pastry crimper
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    pastry crimper

    texasbjs
    Tue Sep 24, 2013 10:44 pm
    Semi-Experienced "Sous Chef" Poster
    I have recently started making my own meat filled pastries. They are great except the edges where I seal the pastry. I have searched for a solution and it seems that a pastry crimper might work.

    Does anyone have experience? recommendation?

    I need to seal the pastry without folding over the edges. Any/all advice welcome.

    Thanks
    duonyte
    Wed Sep 25, 2013 8:59 am
    Forum Host
    I've never used it, but when making meat dumplings, I wet the edges of the dough before pressing together. This is how mother did it, and it works for me. I am not sure whether you are baking or boiling your pastries, but if boiled it's particularly important to make sure air is pushed out before sealing - it expands and causes the dough to separate.
    imarunnergirl
    Thu Sep 26, 2013 6:37 pm
    Regular "Line Cook" Poster
    I make homemade raviolis and what I do is fold the dough over to make the shape I want and then use the tynes of a fork. Put it in flour first and then start at one side and work around to the other side.. I've been doing it this way since I was a young girl.. works great.
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