A few things
It really depends who is doing it, Can be along the top or the side, but more concerned for the pastry than over the way it is crimped.
Different people do it different ways, depends who they learnt from.
My mum did them along top and offset. Just get the ingredients correct.
Now a quandary, yes they are a Cornish pasty, yes they are not that good, but a huge BUT.
They are better than the rubbish produced by many other producers around the UK, much much better. Wrong pastries, wrong meats, added carrots, really cheap ingredients. When you get guff like this even a Ginsters pasty is nice.
So the best way to describe a Ginsters pasty is OK, BTW their steak slices are pretty gruesome!
I find Rowes are pretty good, some of the small bakery ones can quite variable in quality, one day very good the next unedible. Have had this with a producer in the Lizzard.
I still regret the passing of the Falmouth Pasty Co chain as theirs were good, and available up here!
But if you are on holiday and find a good supplier, remember them for future use.