0:00:03 > 0:00:05It's the MasterChef quarterfinal...
0:00:07 > 0:00:10..and this week's best home cooks are back.
0:00:12 > 0:00:15It means so much more than I thought it would.
0:00:15 > 0:00:17I so want to take this further.
0:00:18 > 0:00:20I feel my confidence is growing.
0:00:20 > 0:00:22To say, "I'm a MasterChef quarterfinalist"
0:00:22 > 0:00:23is pretty big time, isn't it?
0:00:25 > 0:00:27Today's the day where I have to outshine
0:00:27 > 0:00:30my previous performances and show them how good I am.
0:00:33 > 0:00:36Tonight, they will face just one challenge -
0:00:36 > 0:00:39to cook an outstanding dish from a brief set
0:00:39 > 0:00:43by renowned restaurant critic Jay Rayner.
0:00:44 > 0:00:48Six cooks, all very different, all really interesting,
0:00:48 > 0:00:52all of them fighting it out for a place in Knockout Week.
0:00:52 > 0:00:54The pressure is going to build.
0:00:54 > 0:00:56This is really going to stretch them.
0:01:17 > 0:01:20Welcome to the MasterChef quarterfinal.
0:01:22 > 0:01:26You have been set a brief today to make a pie.
0:01:27 > 0:01:30Any pie you like - sweet, savoury,
0:01:30 > 0:01:36spicy - but you need to make your own pastry.
0:01:37 > 0:01:41That brief was set by none other
0:01:41 > 0:01:45than the formidable Jay Rayner,
0:01:45 > 0:01:49and he is on his way here to taste the pies that you make
0:01:49 > 0:01:50and help us judge.
0:01:50 > 0:01:55Ladies and gentlemen, 90 minutes, the perfect pie...
0:01:57 > 0:01:58Let's cook.
0:02:03 > 0:02:06My brief today is, make me a pie.
0:02:06 > 0:02:08Sounds very simple, doesn't it?
0:02:08 > 0:02:10But there are many, many parts to a good pie.
0:02:12 > 0:02:13The pastry has to be well made,
0:02:13 > 0:02:16it has to have a good balance of fat to flour,
0:02:16 > 0:02:19it has to be cooked all the way through.
0:02:19 > 0:02:24I don't want to bang on about soggy bottoms, but raw pastry is not nice.
0:02:24 > 0:02:27And then the contents have to be cooked properly.
0:02:27 > 0:02:30We know they don't get much time on these challenges,
0:02:30 > 0:02:32and that is going to be one of the real issues for them.
0:02:34 > 0:02:37You look at a pie, you want to then hear the crunch as your knife goes
0:02:37 > 0:02:39through the pastry, and after that,
0:02:39 > 0:02:42it's all about, do you want to eat the whole thing?
0:02:47 > 0:02:52Mary is a wonderful home cook who really understands flavour.
0:02:52 > 0:02:53But her food is scruffy.
0:02:53 > 0:02:58It's a real test for Mary today to do a pie and make it smart.
0:03:00 > 0:03:02I so want to win this competition.
0:03:05 > 0:03:07I'm so excited I'm here,
0:03:07 > 0:03:10I can't imagine what it will feel like if I actually do get through
0:03:10 > 0:03:11and go further.
0:03:13 > 0:03:15What's your pie, Mary?
0:03:15 > 0:03:16Steak and kidney pie.
0:03:16 > 0:03:19What is it about the steak and kidney pie
0:03:19 > 0:03:20that makes it such a classic?
0:03:20 > 0:03:22Soft meat and the gravy,
0:03:22 > 0:03:25and then also, the suet pastry soaks up a little bit of that sauce
0:03:25 > 0:03:28so it's a bit soft, but it's crunchy on the top.
0:03:28 > 0:03:30I'm actually salivating.
0:03:30 > 0:03:32What about Jay Rayner?
0:03:32 > 0:03:34It is pretty terrifying,
0:03:34 > 0:03:37but I feel quite confident that he will like it.
0:03:37 > 0:03:39And if he don't, I'll get my coat.
0:03:43 > 0:03:48Mary's pie is made up of shin beef, which is lovely and sticky
0:03:48 > 0:03:51and gelatinous, which will give us thickness to the sauce.
0:03:51 > 0:03:53She has got suet pastry.
0:03:53 > 0:03:56The thing that Mary needs to be careful about is that the pastry
0:03:56 > 0:03:58doesn't take up all the gravy and there's no gravy left.
0:03:58 > 0:04:00And the other thing she needs to be careful about
0:04:00 > 0:04:01is not to put in too much gravy,
0:04:01 > 0:04:03otherwise the whole thing will collapse.
0:04:07 > 0:04:09I love Sweta's big, bold flavours.
0:04:09 > 0:04:13You think about it, couscous with salsa verde and pickled vegetables,
0:04:13 > 0:04:17and it works. And then a big, bold, north-eastern Indian curry.
0:04:17 > 0:04:21I've got to say, I'm fascinated about what Sweta might make for us.
0:04:22 > 0:04:25Today is something that is totally, like, beyond, like,
0:04:25 > 0:04:28anything I've done ever in my own kitchen.
0:04:28 > 0:04:29So if I can nail it,
0:04:29 > 0:04:33I think I can convince them that I'm worth taking forward
0:04:33 > 0:04:34to the next round.
0:04:37 > 0:04:39Sweta, I'm guessing you've probably
0:04:39 > 0:04:41never cooked for a food critic, right?
0:04:41 > 0:04:42And I've never cooked a pie before.
0:04:44 > 0:04:46I mean, I've practised it a few times,
0:04:46 > 0:04:48but until I got the brief,
0:04:48 > 0:04:51- I had never actually eaten a pie. - What's your pie?
0:04:51 > 0:04:53I'm making a chicken, ham and leek pie
0:04:53 > 0:04:57with a slight Sweta touch in its because I'm adding parsley,
0:04:57 > 0:04:58cheddar cheese and mustard,
0:04:58 > 0:05:01and I think any cream-based sauce goes really well
0:05:01 > 0:05:05when you put, like, a tiny bit of cheese in it, that extra oomph.
0:05:08 > 0:05:10I love a pie and I've eaten lots of them,
0:05:10 > 0:05:12so I know how they should feel,
0:05:12 > 0:05:15how they should taste, how thick your pastry should be.
0:05:15 > 0:05:19Because Sweta hasn't eaten them, I'm quite concerned,
0:05:19 > 0:05:21because eating something is the reference point.
0:05:21 > 0:05:23That's when you understand flavours and textures.
0:05:24 > 0:05:26You've had 20 minutes.
0:05:29 > 0:05:31George is a young man
0:05:31 > 0:05:35full of adventure who wants to cook classically with real style.
0:05:35 > 0:05:39He doesn't always get it absolutely perfect, but he's got true ambition.
0:05:41 > 0:05:45So, I'm doing a chicken, butternut squash
0:05:45 > 0:05:49and spinach curry in a hot water crust pie.
0:05:49 > 0:05:51It's like you would get in a pork pie.
0:05:51 > 0:05:53Why a curried pie?
0:05:53 > 0:05:54Two of my favourite comfort foods -
0:05:54 > 0:05:58pork pie, curry, put them together.
0:05:58 > 0:06:00What are you serving your curry pie with?
0:06:00 > 0:06:02A mango salsa.
0:06:04 > 0:06:06- Yeah.- Your dad taught you to cook, didn't he?
0:06:06 > 0:06:08- He did, yeah.- Have you told your dad you're doing a curry pie?
0:06:08 > 0:06:09Yeah, he loves it.
0:06:11 > 0:06:13Curry pie, you're a brave lad, George!
0:06:17 > 0:06:19What a bloke, that's brilliant!
0:06:19 > 0:06:22A curry pie with mango salsa.
0:06:22 > 0:06:24Hey, if George can get this right, fantastic!
0:06:26 > 0:06:29I hope they enjoy it, they don't think it's a complete mismatch
0:06:29 > 0:06:31or a stupid idea in the first place, really,
0:06:31 > 0:06:33because there are so many other things
0:06:33 > 0:06:35that I could have chosen to put in a pie.
0:06:36 > 0:06:40Ladies and gentlemen, just under one hour left.
0:06:40 > 0:06:42That's good, I'm on time.
0:06:42 > 0:06:46Anthony has cooked us food from the Middle East and the north east.
0:06:46 > 0:06:49Where's he going to be coming from today?
0:06:49 > 0:06:52His presentation has left a lot to desired.
0:06:52 > 0:06:54He's got to make it sparkle.
0:06:54 > 0:06:57Oh! I think the reason why I'm still here is because I've done dishes
0:06:57 > 0:07:00which they haven't heard of before, something a bit different.
0:07:00 > 0:07:03I'm using a recipe which is very regional.
0:07:03 > 0:07:05It's just a slight few changes which just makes it even better,
0:07:05 > 0:07:07so I hope they like that.
0:07:08 > 0:07:12I'm making a Kentucky Derby pie, it's a variation on pecan pie.
0:07:12 > 0:07:15It's got walnuts in, chocolate chips,
0:07:15 > 0:07:18and like a really strong whiskey caramel,
0:07:18 > 0:07:19and a Creole cream cheese ice cream.
0:07:19 > 0:07:21I haven't got proper Creole cream cheese,
0:07:21 > 0:07:23which is like really heavy on buttermilk, it's really sour,
0:07:23 > 0:07:26so I've just made an ice cream with a bit of lemon juice in,
0:07:26 > 0:07:28and then hopefully that'll give it the little kick it needs.
0:07:28 > 0:07:31- Where did you learn about this? - I got this on a blog, actually.
0:07:31 > 0:07:34This was made in a hotel which was used to commemorate
0:07:34 > 0:07:37- the Kentucky Derby race.- Love the sound of this, get amongst it.
0:07:40 > 0:07:42The one other thing about Kentucky is, they make bourbon,
0:07:42 > 0:07:46and that means we have got a bourbon, chocolate and walnut pie.
0:07:46 > 0:07:49Yeah, it could be really good!
0:07:49 > 0:07:52Pastry made of cinnamon, brown sugar on top of it.
0:07:52 > 0:07:53If there's too much sugar,
0:07:53 > 0:07:57that pastry will stick to the base of the pie tin and it won't be able
0:07:57 > 0:07:58to come out.
0:07:59 > 0:08:03Chloe has made us a fondant, she's done scallops,
0:08:03 > 0:08:06and she's done duck, and she's done them very, very well indeed.
0:08:06 > 0:08:08Whatever pie she chooses,
0:08:08 > 0:08:11I just want it to look as smart as her previous dishes.
0:08:13 > 0:08:15The brief is interesting, because I'm not used to making pies.
0:08:15 > 0:08:19It's just not something I would make.
0:08:19 > 0:08:21I love eating them, but I'd always go to the pub
0:08:21 > 0:08:23because they're a pain to cook!
0:08:26 > 0:08:28What pie are you making?
0:08:28 > 0:08:32I'm doing partridge, Stilton, and beetroot.
0:08:32 > 0:08:37Whoa, whoa, is your pie completely pastry or just the lid?
0:08:37 > 0:08:41No, it's completely pastry because in our village, in our pub,
0:08:41 > 0:08:43they would say it's not a pie if it was just a top,
0:08:43 > 0:08:46so it's got to be all the way around, fully encased.
0:08:46 > 0:08:48How many did you have in the course of the week?
0:08:48 > 0:08:50Well, it's pie night on a Tuesday, so every Tuesday.
0:08:50 > 0:08:53- So you're pie-eyed every Tuesday? - Yeah, pie and a pint.
0:08:56 > 0:09:00Chloe's made a crust for her pie by blind-baking a base.
0:09:01 > 0:09:03I think it's a real daring one.
0:09:03 > 0:09:07Beetroot and blue vein cheese, I love together, that's fantastic.
0:09:07 > 0:09:09With a partridge in a pie?
0:09:09 > 0:09:10I'm not quite sure.
0:09:12 > 0:09:16You've had an hour, which means you've got half an hour to go
0:09:16 > 0:09:18and Jay Rayner is here.
0:09:19 > 0:09:21- Mary?- Yes? - Gregg's just called 30 minutes.
0:09:21 > 0:09:25- I know.- How long is your pie going to take to cook?- 25 minutes.- 25?
0:09:25 > 0:09:28- Yeah.- You have five minutes to get it in?- Yes. It's going to be in.
0:09:29 > 0:09:30- Quick!- I'm doing it.
0:09:35 > 0:09:38I absolutely love Kate's Iranian flavours.
0:09:38 > 0:09:42They're new to me and I just want to see her keep it up.
0:09:42 > 0:09:44So I've decided to cook a sweet pie.
0:09:44 > 0:09:47So far, I've only cooked savoury dishes.
0:09:47 > 0:09:52It's a bit different, but also indulgent and delicious.
0:09:52 > 0:09:54Hopefully, Gregg will really enjoy eating it.
0:09:55 > 0:09:58I'm making a variation on a cake
0:09:58 > 0:10:00that I make called love cake,
0:10:00 > 0:10:02and I've turned it into a pie
0:10:02 > 0:10:06filled with yogurt, lime, rose,
0:10:06 > 0:10:07ground almond baked filling,
0:10:07 > 0:10:09and I'm topping that with honeyed figs,
0:10:09 > 0:10:11and I'm serving that
0:10:11 > 0:10:13with a pomegranate butter sauce,
0:10:13 > 0:10:16Chantilly cream and pistachio praline.
0:10:16 > 0:10:18Any concerns over this?
0:10:18 > 0:10:20Mainly that you won't like it.
0:10:20 > 0:10:21Rose is one of the main flavours,
0:10:21 > 0:10:24and I think you've got to be really careful.
0:10:24 > 0:10:25It's a balance of flavour, really.
0:10:28 > 0:10:33Kate is making us a pie filled with a baked yoghurt filling.
0:10:33 > 0:10:38The texture inside that pie should be that of a baked cheesecake.
0:10:38 > 0:10:40I am fascinated by it.
0:10:40 > 0:10:42I just hope that yoghurt mixture doesn't split,
0:10:42 > 0:10:43because if it does split,
0:10:43 > 0:10:45all the water will come out and we're going to have a soggy,
0:10:45 > 0:10:47soupy, yoghurt, lime,
0:10:47 > 0:10:49rosewater filling inside a pie case.
0:10:49 > 0:10:50Never a good thing.
0:10:52 > 0:10:56Listen. MasterChef quarterfinal and you have ten minutes left.
0:11:02 > 0:11:04- Sweta?- Yes?
0:11:04 > 0:11:06Your ham for your chicken and ham pie seems to...
0:11:06 > 0:11:08- Yes!- So you left the ham out?
0:11:08 > 0:11:09Yes. The ham is out.
0:11:13 > 0:11:15Soggy bottom, soggy bottom?
0:11:16 > 0:11:17Oh, my God, it's perfect.
0:11:17 > 0:11:19Guys, don't run out of time.
0:11:19 > 0:11:20Keep your eyes on your pies.
0:11:24 > 0:11:26Oh, no.
0:11:29 > 0:11:3090 seconds!
0:11:37 > 0:11:38All right...
0:11:41 > 0:11:44That's it, guys, time is up!
0:11:45 > 0:11:47Pie time. Well done.
0:11:49 > 0:11:52- Mine fell out of the thing! It all broke.- That's fine,
0:11:52 > 0:11:55the pastry actually looks really nice, to be honest.
0:11:55 > 0:11:56Yeah, but it literally just went...
0:11:58 > 0:12:01Time, I think, to introduce you
0:12:01 > 0:12:06to the gentleman that set this task in the first place,
0:12:06 > 0:12:10the incredibly knowledgeable Jay Rayner.
0:12:15 > 0:12:18Mate, listen, we've got a fair few pies to taste.
0:12:18 > 0:12:20That's all right, I'm up to the task.
0:12:22 > 0:12:25Mary? Please, up you come.
0:12:31 > 0:12:35Coventry-based Mary has made a steak and kidney pie
0:12:35 > 0:12:40with a suet pastry crust, served with mashed potato and beef gravy.
0:12:45 > 0:12:47The bottom is not cooked, you can see that.
0:12:47 > 0:12:48I know, yeah.
0:12:59 > 0:13:04When I set this challenge, this was what I was hoping for.
0:13:04 > 0:13:07The filling is bang on. That's a beautiful, beautiful, rich gravy,
0:13:07 > 0:13:10full of meat. And your pastry is terrific,
0:13:10 > 0:13:12it's just a little undercooked.
0:13:12 > 0:13:14But no, that's a lovely, lovely pie.
0:13:16 > 0:13:18- Mary?- Yeah.
0:13:18 > 0:13:20I love it.
0:13:20 > 0:13:23The detail in here is just fabulous.
0:13:23 > 0:13:27The extra pepper in the sauce, the extra butter in your mashed potato,
0:13:27 > 0:13:28I think it's great.
0:13:28 > 0:13:29Thank you.
0:13:30 > 0:13:35The meat is cooked beautifully well, it's very, very tender.
0:13:35 > 0:13:37Kidneys are full of flavour.
0:13:37 > 0:13:39That is a top class sight, that is.
0:13:43 > 0:13:44Oh, my God,
0:13:44 > 0:13:48I actually can't believe how I'm feeling right now!
0:13:49 > 0:13:51I'm so thrilled they liked it.
0:13:57 > 0:13:59PhD student, Sweta,
0:13:59 > 0:14:01has cooked a chicken and leek pie
0:14:01 > 0:14:05in a cheese and mustard sauce with shortcrust pastry,
0:14:06 > 0:14:10served with potato puree, asparagus, heritage carrots
0:14:10 > 0:14:15and cauliflower in sage butter, topped with bacon,
0:14:15 > 0:14:18a garnish of micro herbs and a chicken sauce.
0:14:34 > 0:14:37The pastry, I think, is terrific - it's light and it's crisp.
0:14:37 > 0:14:39The filling is rich and ripe.
0:14:39 > 0:14:42There's a strong cheese flavour there.
0:14:42 > 0:14:44There is a mustardy kick to it.
0:14:44 > 0:14:47And I'm just sorry I had to share it with them.
0:14:48 > 0:14:52What you've been able to do here is give us leeks with cheese
0:14:52 > 0:14:55and mustard sauce, which are absolutely delicious,
0:14:55 > 0:14:58with bits of chicken with it, and then this lovely, short,
0:14:58 > 0:15:02really beautiful, buttery, soft pastry around the outside.
0:15:02 > 0:15:04For somebody who's never eaten a pie
0:15:04 > 0:15:08and only ever cooked one for this brief, I think it's a good pie.
0:15:10 > 0:15:13The pastry is buttery and soft inside,
0:15:13 > 0:15:17and the flavour coming out of that is serious tang!
0:15:18 > 0:15:19That is really good.
0:15:23 > 0:15:25Oh, my God.
0:15:25 > 0:15:28- You were so nervous, honestly. - Oh, my God.
0:15:28 > 0:15:34I'm really, really, like, delighted that Jay Rayner, who I look up to,
0:15:34 > 0:15:36I mean, unbelievable comments from him.
0:15:36 > 0:15:38And John and Gregg.
0:15:38 > 0:15:41I'm so pleased that I didn't disappoint them, really happy.
0:15:45 > 0:15:46Marketing account manager
0:15:46 > 0:15:51Chloe has made a partridge, Stilton and beetroot pie
0:15:51 > 0:15:53in a shortcrust pastry,
0:15:53 > 0:15:58served with a bacon crisp, mashed potato, onions
0:15:58 > 0:15:59and baby carrots.
0:16:12 > 0:16:15I really like the combination of partridge, blue cheese
0:16:15 > 0:16:17and beetroot where it's slightly sweet,
0:16:17 > 0:16:19it's earthy and of course that blue cheese,
0:16:19 > 0:16:21that's given it the seasoning.
0:16:21 > 0:16:23Your partridge is really well cooked.
0:16:23 > 0:16:27I do so wish it was sitting in a pie that would hold together.
0:16:28 > 0:16:31What we've got here is almost an apple crumble top
0:16:31 > 0:16:35without any sugar in it. I mean, it literally falls apart.
0:16:35 > 0:16:39The flavours inside are a rich Stilton and a sweet beetroot,
0:16:39 > 0:16:42and I find the sweetness of the beetroot too much.
0:16:42 > 0:16:45I like the way in which the partridge has been cooked,
0:16:45 > 0:16:48but the actual result of the pie, it's falling apart and collapsing.
0:16:49 > 0:16:53I'll be honest, I didn't know it was possible to stick butter together
0:16:53 > 0:16:54with so little flour.
0:16:54 > 0:16:55THEY LAUGH
0:16:55 > 0:17:00I think the real problem here is just too many big,
0:17:00 > 0:17:02bullying flavours together in one place.
0:17:07 > 0:17:10It just went terribly, I don't know.
0:17:10 > 0:17:13Just...just didn't work. The pastry didn't work.
0:17:13 > 0:17:15So, yeah, really gutted.
0:17:19 > 0:17:23IT recruiter George has created
0:17:23 > 0:17:27a chicken, butternut squash and spinach curry pie
0:17:27 > 0:17:30made with a hot water crust pastry,
0:17:30 > 0:17:32served with a mango salsa.
0:17:52 > 0:17:55The technical side of that pastry is really very impressive.
0:17:55 > 0:17:58A pastry like that is very hard to get right,
0:17:58 > 0:17:59and particularly in the time given.
0:17:59 > 0:18:01Unfortunately, to me, it feels like
0:18:01 > 0:18:05two ideas happening at the same place. You've made a great curry,
0:18:05 > 0:18:07you've made a brilliant pie case,
0:18:07 > 0:18:09and the two have been introduced to each other and they're not sure
0:18:09 > 0:18:11what they make of each other.
0:18:12 > 0:18:15A curried pie is something you can get at football matches
0:18:15 > 0:18:19or rugby matches, but it's not in the pastry of a pork pie.
0:18:19 > 0:18:21So when you first taste this, it feels odd.
0:18:23 > 0:18:26After a couple of mouthfuls, I found I quite enjoyed it.
0:18:26 > 0:18:29I can't, however many ways I go at this,
0:18:29 > 0:18:32get used to a pork pie pastry and mango.
0:18:36 > 0:18:38Technically, I think it's great.
0:18:38 > 0:18:41The pastry, I love the fact it's all still crumbly and crisp.
0:18:41 > 0:18:42I like your filling in your pie,
0:18:42 > 0:18:44I don't like the mango on the outside.
0:18:49 > 0:18:51Feeling...unsure at the moment.
0:18:52 > 0:18:57I took a bit of a risk. Some of it paid off, but I'm not sure.
0:18:58 > 0:19:01- I don't know.- Come on, it's over at least.
0:19:05 > 0:19:08Kate has made a sweet pastry pie,
0:19:08 > 0:19:10topped with honeyed figs and almonds,
0:19:10 > 0:19:14with a lime, rosewater, yoghurt, and ground almond filling...
0:19:16 > 0:19:17Served with Chantilly cream,
0:19:17 > 0:19:22a pistachio praline crumb and a pomegranate molasses sauce.
0:19:38 > 0:19:41On the one hand, there's something slightly inelegant about this -
0:19:41 > 0:19:43there's a whole lot of stuff going on.
0:19:43 > 0:19:46But on the other, it's completely compelling.
0:19:46 > 0:19:47It's deep and it's rich.
0:19:47 > 0:19:50You've got that soft filling almost like a frangipane.
0:19:50 > 0:19:53There's a tartness to the pomegranate molasses.
0:19:53 > 0:19:56This isn't an oversweetened dessert,
0:19:56 > 0:19:59which is very hard to get right, but you really have.
0:20:00 > 0:20:02Your pastry is lovely and crispy.
0:20:02 > 0:20:04I'd like those figs to be releasing a bit more juice
0:20:04 > 0:20:07because I love the flavour of honey that comes from figs,
0:20:07 > 0:20:11but that bitterness from your nut praline is staying in my mouth,
0:20:11 > 0:20:13and I don't like that bitterness.
0:20:15 > 0:20:18I haven't tasted anything like this or had anything like this texture.
0:20:18 > 0:20:23It's like a yoghurt frangipane, and it just feels mushy.
0:20:23 > 0:20:26I'm...not convinced by this at all.
0:20:29 > 0:20:32I was so excited when I heard it was Jay Rayner
0:20:32 > 0:20:35because I'm a big fan of his, so,
0:20:35 > 0:20:38you know, I'm thrilled that he liked it.
0:20:38 > 0:20:41Just disappointed Gregg didn't like it as much.
0:20:45 > 0:20:48Finally, ambulance dispatcher Anthony
0:20:48 > 0:20:50has made a Kentucky Derby pie -
0:20:50 > 0:20:54a shortcrust pastry case filled with walnuts, chocolate
0:20:54 > 0:20:57and a whisky caramel,
0:20:57 > 0:20:59served with a cream cheese Creole ice cream.
0:20:59 > 0:21:03There are going to be people who are going to look at this and go,
0:21:03 > 0:21:05"That's not a pie, that's a tart," but if it's playing
0:21:05 > 0:21:08on the American tradition of the pecan pie, it's a pie.
0:21:19 > 0:21:22So technically, that's a class piece of work. It's a really good,
0:21:22 > 0:21:24crisp, crunchy pastry,
0:21:24 > 0:21:29and there is a sort of lusciousness to the filling,
0:21:29 > 0:21:31but I would say it's an acquired taste
0:21:31 > 0:21:33because there's quite a hit off that booze,
0:21:33 > 0:21:37and then you get this really heavy chocolate push.
0:21:37 > 0:21:38It's very, very rich.
0:21:38 > 0:21:40Very, very powerful.
0:21:40 > 0:21:44It's a full-on number which I think some might find a bit overwhelming.
0:21:46 > 0:21:48Every time you eat this, or a mouthful of this,
0:21:48 > 0:21:50your mouth is left completely dry
0:21:50 > 0:21:54because your pastry, as good as it is, is very, very short.
0:21:54 > 0:21:55You've got chocolate and walnuts,
0:21:55 > 0:21:59and the walnuts really suck the moisture out of your mouth.
0:21:59 > 0:22:01Your ice cream isn't enough to freshen my palate
0:22:01 > 0:22:05after I've had it. I'm finding the whole thing far too rich.
0:22:07 > 0:22:11I think it's a wonderful, wonderful piece of work.
0:22:11 > 0:22:14You've managed to get cocoa chocolate in there,
0:22:14 > 0:22:16the heat of booze, warm,
0:22:16 > 0:22:17you get that oil from those nuts,
0:22:17 > 0:22:20and it's actually quite dry and not too sweet at all.
0:22:20 > 0:22:23And then your ice cream itself is not too sweet,
0:22:23 > 0:22:25it's almost got a sour finish.
0:22:25 > 0:22:30I wasn't expecting it, it took me by surprise, and I absolutely love it.
0:22:34 > 0:22:37Oh, my God, I have no idea what to make of that.
0:22:37 > 0:22:39I don't know whether to, like, celebrate or to be gutted.
0:22:39 > 0:22:40I don't know.
0:22:41 > 0:22:45What we're going to do now is ask you to step outside,
0:22:45 > 0:22:49because we've got a lot of talking to do. Thank you very much indeed.
0:22:54 > 0:22:56I'm really happy that you came in,
0:22:56 > 0:22:59and I was doubly happy that you chose pies.
0:22:59 > 0:23:01Thank you very much indeed.
0:23:01 > 0:23:02A pleasure as always, chaps.
0:23:02 > 0:23:03See you again.
0:23:07 > 0:23:08What was your favourite pie?
0:23:08 > 0:23:11My favourite pie of the day was Mary's.
0:23:11 > 0:23:15Yeah. Mary did a steak and kidney.
0:23:15 > 0:23:18Classic British pie, and it was good.
0:23:18 > 0:23:21Thick, rich, gravy, juicy pieces of meat.
0:23:21 > 0:23:23She nailed it!
0:23:23 > 0:23:24We knew she could do flavour.
0:23:24 > 0:23:28"Make it look smart, Mary." And Mary came in here and did it.
0:23:28 > 0:23:31Sweta's pie was a triumph.
0:23:31 > 0:23:32The chicken and the leeks,
0:23:32 > 0:23:36but also that cream mustard cheese sauce, absolutely fantastic.
0:23:36 > 0:23:39I cut into Sweta's pie,
0:23:39 > 0:23:42it opened up all juicy, and I thought, "Ho, ho, ho..."
0:23:42 > 0:23:44And it tasted really good.
0:23:44 > 0:23:46We know which two are going through.
0:23:46 > 0:23:49Then we've got a conversation about four other cooks.
0:23:49 > 0:23:51George put a huge amount of work into that pie.
0:23:51 > 0:23:55And raised pastry, as you would get on a pork pie,
0:23:55 > 0:23:57as Jay said, is really difficult to get right.
0:23:57 > 0:23:59That casing was fantastic.
0:23:59 > 0:24:01George did good pastry,
0:24:01 > 0:24:04and I liked George's chicken curry inside the pie.
0:24:04 > 0:24:06However, pie and mango?
0:24:08 > 0:24:11- I don't know.- Chloe made a shortcrust pastry pie,
0:24:11 > 0:24:15and her pastry was so short, it was like a crumble topping.
0:24:15 > 0:24:17It was just a little bit of flour and butter
0:24:17 > 0:24:18that didn't hold the case.
0:24:18 > 0:24:22I felt sad for Chloe when her pie fell apart.
0:24:22 > 0:24:24But I really liked the ingredients.
0:24:24 > 0:24:27Blue cheese, not too much of it, that's giving the seasoning.
0:24:27 > 0:24:28The partridge was very,
0:24:28 > 0:24:30very well cooked, and a little bit of sweet beetroot.
0:24:30 > 0:24:33Well, perfect for me.
0:24:33 > 0:24:36Kate's dessert really divided us as judges.
0:24:36 > 0:24:40She had a baked set yoghurt with lime inside a shortcrust pastry.
0:24:40 > 0:24:44Then we had a pistachio brittle, which was very, very bitter.
0:24:44 > 0:24:46That was the lasting memory on my palate.
0:24:46 > 0:24:50I think that she takes a lot of risk and I don't know if it paid off.
0:24:50 > 0:24:54Oh, I didn't really like Kate's dessert, honestly.
0:24:54 > 0:24:56I didn't like the look of it, I didn't like the texture of it.
0:24:56 > 0:24:58The flavours were OK.
0:24:58 > 0:25:00However, Jay liked it.
0:25:00 > 0:25:02Jay did like it.
0:25:02 > 0:25:07Anthony gave us an American style Kentucky Derby pie.
0:25:07 > 0:25:10However, the whole thing was really dry.
0:25:10 > 0:25:14Listen, I loved Anthony's pie.
0:25:14 > 0:25:18I loved that it had grown-up flavours of booze and nuts
0:25:18 > 0:25:20and some chocolate.
0:25:20 > 0:25:25But I have to put my hands up and say...I was on my own here -
0:25:25 > 0:25:28you didn't particularly like it and neither did Jay.
0:25:28 > 0:25:30I probably should have stuck with a British pie, to be honest.
0:25:30 > 0:25:33But I don't know,
0:25:33 > 0:25:37I like cooking to be a bit of a globetrot, so, I don't know,
0:25:37 > 0:25:40I probably pushed it a bit too far this time, I think.
0:25:40 > 0:25:45I think it's just...it's gutting cos I can do it so much better,
0:25:45 > 0:25:48so it's rubbish when something doesn't go to plan.
0:25:48 > 0:25:51I think I just made some wrong decisions
0:25:51 > 0:25:55in terms of the filling and maybe the type of pastry I used.
0:25:55 > 0:25:58I really didn't want to play it safe. That may have backfired.
0:25:59 > 0:26:02Obviously, I would be absolutely gutted to go home,
0:26:02 > 0:26:05but this dish was what I wanted it to be.
0:26:05 > 0:26:07And I don't feel I let myself down.
0:26:07 > 0:26:08If it didn't work for them,
0:26:08 > 0:26:11it didn't work for them, and I suppose that's that.
0:26:19 > 0:26:22This has been one of the hardest decisions we've had to make.
0:26:25 > 0:26:29We've decided to take four of you through to Knockout Week.
0:26:33 > 0:26:37Mary, Sweta,
0:26:37 > 0:26:40you two are going through to Knockout Week.
0:26:40 > 0:26:41Congratulations.
0:26:44 > 0:26:47The third person going through to Knockout Week...
0:26:51 > 0:26:52..is George.
0:26:56 > 0:27:00The fourth and final person going through to Knockout Week...
0:27:06 > 0:27:07..is Anthony.
0:27:08 > 0:27:09Congratulations.
0:27:09 > 0:27:12Kate, Chloe, thank you very much, ladies.
0:27:18 > 0:27:20Yeah, I'll look back on it really fondly,
0:27:20 > 0:27:23just at the moment, obviously, everything's just...
0:27:24 > 0:27:26..sinking in.
0:27:26 > 0:27:31I am gutted, but it's been so extraordinary and unique,
0:27:31 > 0:27:34and I'm very lucky to have done it.
0:27:39 > 0:27:43- Well done.- Well done, guys. I'm so pleased.
0:27:43 > 0:27:45I'm still in shock.
0:27:45 > 0:27:49I'm a little concerned, my heart is racing at the moment.
0:27:49 > 0:27:50Incredible.
0:27:50 > 0:27:52Made it through, can't believe it.
0:27:52 > 0:27:55I can't believe... I don't know how I got to this point,
0:27:55 > 0:27:57but I think this is only the start of it.
0:27:57 > 0:27:58Relieved.
0:27:58 > 0:28:00I'm really, really happy and really proud of myself
0:28:00 > 0:28:03that I pulled it off.
0:28:03 > 0:28:08I just feel amazing. I feel so happy and so privileged to be here.
0:28:08 > 0:28:09Cheers, guys.
0:28:09 > 0:28:11Woohoo!
0:28:11 > 0:28:12Cheers, guys.
0:28:17 > 0:28:23Next week, seven new cooks battle it out for a place in the quarterfinal.
0:28:26 > 0:28:29- You've got a towel on your head. - I have, I'm very hot.
0:28:30 > 0:28:31It's really not good.
0:28:32 > 0:28:34Wahey!
0:28:35 > 0:28:37- I mean, that's lovely.- I'd eat it,
0:28:37 > 0:28:40pretty much all of it with a nice drop of red.