At our farm in Devon we make pasties with the crimping on top, but feel free to make a Cornish version with the crimping on the side. These can be made up to the point of baking, frozen, and cooked straight from the freezer, adding 30 minutes to the cooking time. To save time, use shop-bought shortcrust pastry.
To make the pastry, put the flour, butter and salt in a food processor and pulse until the mixture looks like fine breadcrumbs. Add the egg and pulse briefly to combine, but don’t overmix. Gradually add 6–8tablespoons of cold water, stopping the pulsing the moment the mixture starts to come togethe