I totally suck at crimping the edges. LOOOOK! They're so bad. But! They tasted good? So the pastry was all flaky and... and totally awesome and it made up for the hideous edges. The pastry was pretty crumbly anyway, so crimping is pretty hard. After I made these, I saw this version where you roll it up into a swirl and then cut it into slices. Then it gets wrapped around the filling and deep fried and then all the layers just slightly separate and...ooh. But anyway, I was aiming for a pastry that wasn't like a hard piece of cardboard-y biscuit. You know? No? Oh. Alright then.
