Tell us about yourself!
All goes in how you were raised. I grew up in Michigan in an area that makes Escanaba look like Metropolis.Pasties were always filled with "meat, potatahs, rutabagahs, and lard". And they were always top crimped because of being overstuffed.A shoppe that specialized in pasties with different fillings opened up ages ago in Traverse City. They're all top crimped.Living in Buffalo now and there's a place called Parker's Proper (formerly known as the English Pork Pie Co.) which sometimes does pasties for the lunch pies. I always miss those days so can't tell you if they top crimp or not. So I say keep on with your top crimping. It may not be a "true" Cornish Pasty done that way ... but it's a superior one. :-)
Use Your Crock Pot as a Dumpling Steamer
slow cooker chicken stock
Slow Cooker Rum Punch