0:00:02 > 0:00:04For the last five weeks, we've pitched our Bake Off tent in sunny, beautiful Essex,
0:00:04 > 0:00:09where we've reduced our stock of hardworking, hand-picked bakers from 12 to just seven.
0:00:09 > 0:00:13We've feasted on cakes, quiches, breads, tarts, and biscuits,
0:00:13 > 0:00:14and I, for one, have room for more.
0:00:14 > 0:00:17The remaining bakers have got two days of gruelling challenges
0:00:17 > 0:00:21to find out if they've got what it takes to stay in the competition.
0:00:21 > 0:00:23So welcome to the Great British Bake Off.
0:00:26 > 0:00:29Last week, the bakers tackled biscuits
0:00:29 > 0:00:32and Jason's flawless macaroons...
0:00:32 > 0:00:35- They taste so good! - ..saw him crowned Star Baker.
0:00:35 > 0:00:39Along with Holly, who impressed the judges in all three challenges.
0:00:39 > 0:00:42Delicious!
0:00:42 > 0:00:44But someone had to go and three bad bakes...
0:00:44 > 0:00:46- It is a disaster. - They're horrendous.
0:00:46 > 0:00:49..led to Ben leaving the Great British Bake Off.
0:00:49 > 0:00:51I'm just disappointed.
0:00:55 > 0:01:00This week the bakers confront pies, which drives some to despair...
0:01:00 > 0:01:02A big disaster.
0:01:02 > 0:01:05- What a mess.- ..but brings out perfection in others.
0:01:05 > 0:01:06I can't fault it.
0:01:06 > 0:01:11Pies might be considered my weakness, so I can see the hazards ahead.
0:01:11 > 0:01:14I was pleased with mine until I saw yours.
0:01:14 > 0:01:15Bam.
0:01:40 > 0:01:44The seven remaining bakers now face three daunting challenges
0:01:44 > 0:01:46over the next two days -
0:01:46 > 0:01:50all based around the humble pie.
0:01:50 > 0:01:53But whoever falls short will miss out on their chance
0:01:53 > 0:01:57to compete in next week's quarter-final.
0:01:59 > 0:02:03Bakers, welcome back to another glorious sunny day,
0:02:03 > 0:02:06and today we enter the world of pie.
0:02:06 > 0:02:09And today, it's signature bake.
0:02:09 > 0:02:12So, for this, you'll be required to produce a hearty family pie
0:02:12 > 0:02:16with either a rough-puff or a flaky pastry topping.
0:02:16 > 0:02:20OK, you've got eagle eyes and silver fox all over this one,
0:02:20 > 0:02:23so, on your marks, get set, bake.
0:02:25 > 0:02:29This complex challenge demands the bakers combine making both the pastry
0:02:29 > 0:02:32and the filling, and then baking them together.
0:02:32 > 0:02:35Timing and flavouring are crucial
0:02:35 > 0:02:39and they have just two and a half hours to perfect their signature pie.
0:02:41 > 0:02:45Main problems they'll face with the pie is not getting the pastry quite right.
0:02:45 > 0:02:49It should have risen beautifully, be finished off well, a nice crust.
0:02:51 > 0:02:56And once we cut into the pie, the proportion of the filling
0:02:56 > 0:02:59and sauce should complement each other and, of course,
0:02:59 > 0:03:01it should be well seasoned.
0:03:03 > 0:03:09Both rough-puff and flaky are the best pastries to use when making pies,
0:03:09 > 0:03:14as the light crispy texture contrasts with the dense meat, fish or vegetable fillings.
0:03:14 > 0:03:17I'm making flaky pastry at the moment.
0:03:17 > 0:03:20It doesn't rise as much as puff pastry
0:03:20 > 0:03:25but it's really nice on pies, so I'm just hoping that they like it.
0:03:27 > 0:03:30Flaky pastry is made by blending flour,
0:03:30 > 0:03:32salt and butter to make dough
0:03:32 > 0:03:35to which small pieces of butter are then added
0:03:35 > 0:03:39before the rolling, folding and resting.
0:03:39 > 0:03:43- One, two, three...- You're busy.- Morning, Yasmin.
0:03:43 > 0:03:47You're counting peppercorns. This is precision stuff.
0:03:47 > 0:03:51I need to get them all out. I don't want anyone biting on a peppercorn.
0:03:51 > 0:03:54- True.- What are you making for us, then?- I'm making a fish pie.
0:03:54 > 0:03:58Yasmin is hoping for success with her family fish pie.
0:03:58 > 0:04:02And for an added touch of luxury, she's adding quail's eggs.
0:04:02 > 0:04:06- Now, the pastry. You're doing... - Flaky pastry.
0:04:06 > 0:04:10- You're doing it the way my mum makes it.- Oh, really?- By grating.
0:04:10 > 0:04:12Exactly, that's how my mother did it.
0:04:12 > 0:04:15I put it in the freezer this morning so it was nice and hard,
0:04:15 > 0:04:20and she used to buy special butter that was just for grating, I seem to remember.
0:04:20 > 0:04:23To be honest with you, I'm a puff pastry man myself...
0:04:23 > 0:04:27- Not a euphemism.- I enjoy making puff pastry, so I'm fascinated.
0:04:27 > 0:04:30I opted out of puff pastry as I was scared of it not rising.
0:04:30 > 0:04:32But he is a professional.
0:04:32 > 0:04:34We're all amateurs, which is the difference.
0:04:34 > 0:04:38We choose a pastry that's easy to handle and gets good results.
0:04:38 > 0:04:40I wouldn't say that flaky was easy, though.
0:04:45 > 0:04:49- Right, Holly, it's a hive of industry here.- Yes, it is.
0:04:49 > 0:04:51Tell us about your pie.
0:04:51 > 0:04:56It's a three cheese, caramelised onion and potato pie with a flaky pastry lid.
0:04:56 > 0:04:57Very nice.
0:04:57 > 0:05:01Holly's the only one making a vegetarian pie.
0:05:01 > 0:05:04Stilton, potato and caramelised onions are flavoured
0:05:04 > 0:05:07with extra Gruyere and strong Cheddar.
0:05:07 > 0:05:10My husband is one of those men, if there's not meat in a meal,
0:05:10 > 0:05:14he hunts for it, so whenever a vegetarian family come over
0:05:14 > 0:05:19I'm not going to make two meals. I have make something that's tasty enough for him to say,
0:05:19 > 0:05:21"It's OK that there's no meat." So...
0:05:21 > 0:05:22So you have to fool him?
0:05:25 > 0:05:27My cooking's just family cooking, you know?
0:05:27 > 0:05:30I'm not pretending it's terribly refined or anything.
0:05:30 > 0:05:33And that's the way it is.
0:05:33 > 0:05:36Janet is making a chicken and bacon pie with chestnuts,
0:05:36 > 0:05:39baked in a butter and milk roux.
0:05:39 > 0:05:42Usually I make this at Christmas with the remains of the turkey,
0:05:42 > 0:05:45but I couldn't bring myself to ask for turkey in May.
0:05:45 > 0:05:48It seemed just completely wrong.
0:05:48 > 0:05:51So...I'm doing a chicken version.
0:05:51 > 0:05:54So, it sort of keeps the theme of Christmas
0:05:54 > 0:05:56but in a different form.
0:05:59 > 0:06:02Did you get that?
0:06:02 > 0:06:05Mary-Anne's taking a novel approach to keeping her dough cool
0:06:05 > 0:06:07and her flakes perfect.
0:06:07 > 0:06:11What I'm going to do is to put everything into a freezer bag
0:06:11 > 0:06:14and then use a rolling pin on the outside
0:06:14 > 0:06:18to flatten the hard butter and lard into flakes,
0:06:18 > 0:06:21so, rather than do it by consecutive rolling,
0:06:21 > 0:06:24I'm going to make the flakes and then mix, add the liquid.
0:06:24 > 0:06:28Just two tablespoons of water and one of vinegar
0:06:28 > 0:06:30to bring it together into a pastry.
0:06:30 > 0:06:32Since the competition began,
0:06:32 > 0:06:36Mary-Anne's experimental approach has resulted in some unusual recipes.
0:06:36 > 0:06:41And her signature dish of chicken and bacon with flaky pastry
0:06:41 > 0:06:43is no exception.
0:06:43 > 0:06:46The pastry I'm doing is flaky pastry,
0:06:46 > 0:06:49but it's not really the traditional method of making it.
0:06:49 > 0:06:51I've chopped up the butter and the fat,
0:06:51 > 0:06:55and I've put them in the freezer to harden them up,
0:06:55 > 0:06:58and then I've got a mixture of flour, salt,
0:06:58 > 0:07:00and a little bit of cream cheese.
0:07:00 > 0:07:03Mary-Anne has also added vinegar to her pastry,
0:07:03 > 0:07:06which, when combined with fat, inhibits strands of gluten forming -
0:07:06 > 0:07:08in theory, keeping it flaky.
0:07:08 > 0:07:11Mary-Anne, she was battering something in a plastic bag.
0:07:11 > 0:07:16It's rather a mucked-about recipe. We'll see the result, but what a mess.
0:07:16 > 0:07:20You know, that bag, and in and out of it. And also, the things that are in it, I mean,
0:07:20 > 0:07:23baking powder and vinegar is quite unnecessary. We shall see.
0:07:23 > 0:07:25They look like they mean business today.
0:07:25 > 0:07:29Mary is dressed as a cowgirl. I think that means business.
0:07:29 > 0:07:34She's got her hand in the wrong pocket, though. Should be at the front.
0:07:34 > 0:07:38While four of the bakers have chosen to make flaky pastry,
0:07:38 > 0:07:43the remaining bakers, Rob, Jo, and Jason, are all making rough-puff.
0:07:43 > 0:07:46At the moment, I'm just grating frozen butter.
0:07:46 > 0:07:49That'll be mixed into the flour, creating a buttery streak
0:07:49 > 0:07:53so when it cooks, those will puff up to make it puff.
0:07:54 > 0:07:58Rough-puff is harder to make as it requires definition in its layers
0:07:58 > 0:08:04in place of the irregularity of flaky pastry, where imperfections are part of the effect.
0:08:11 > 0:08:15- Hello, Rob.- Hi.- So, you're at the pastry making stage.- Yes.
0:08:15 > 0:08:19- It's quite wet at this stage. - It is wet at this stage.
0:08:19 > 0:08:22Has there been a misunderstanding with the ingredients?
0:08:22 > 0:08:27No, because I never actually measure the water, I just put it in.
0:08:27 > 0:08:30- That is too wet, though.- Yes.- But you can just add a bit more fat.
0:08:30 > 0:08:34In his head, I can just hear, "Overworked, overworked, overworked."
0:08:34 > 0:08:38Lancashire-born Rob sees pie making as one of his specialities,
0:08:38 > 0:08:42and has chosen to make a traditional chicken and mushroom pie
0:08:42 > 0:08:44with clove studded onion.
0:08:44 > 0:08:48But, in previous weeks, timing has not been Rob's strong point.
0:08:48 > 0:08:51I have no idea how long it usually takes me
0:08:51 > 0:08:54cos usually, I'm doing it while other people are around
0:08:54 > 0:08:56having a drink, so I have no idea.
0:08:56 > 0:09:02I think we've got plenty of time, so I'm not worried about this at all.
0:09:02 > 0:09:05Once the butter's been combined, the rough-puff dough must be rolled,
0:09:05 > 0:09:08folded, turned and rested three times
0:09:08 > 0:09:13and must be kept cool so that the butter doesn't melt before baking.
0:09:13 > 0:09:16- Have you tested this out on the family?- Yes.
0:09:16 > 0:09:19The kids aren't lovers of pastry, but they all tried the middle.
0:09:19 > 0:09:22Dylan loves salmon, and Billy really liked it. Yeah, they did.
0:09:22 > 0:09:24- They gave you the thumbs up?- Yep.
0:09:24 > 0:09:31Jo's salmon and asparagus pie is flavoured with a delicate white wine shallot and cream sauce.
0:09:31 > 0:09:35Mary and Paul are not expecting the pies to have a pastry base.
0:09:35 > 0:09:39However, they do want to see the crust and filling baked together.
0:09:39 > 0:09:43- Hello, Jo.- 'And Jo's made a controversial decision.'
0:09:43 > 0:09:45I'm actually doing a deconstructed pie.
0:09:45 > 0:09:47I'm doing my pie topped separately
0:09:47 > 0:09:50on a baking sheet in the oven and I'm going to put it on afterwards
0:09:50 > 0:09:53because with the salmon, it only needs such a light cooking
0:09:53 > 0:09:56and I was a bit concerned about getting all the seasoning
0:09:56 > 0:09:59and everything right when it was in the oven,
0:09:59 > 0:10:04and I didn't want to overcook it, so I decided to cook my pie top separately.
0:10:04 > 0:10:05I think it's rather sad
0:10:05 > 0:10:09not to make pastry flavoured by the fish. We'll see.
0:10:09 > 0:10:12I'm going to stick with my pastry lid separately
0:10:12 > 0:10:17because I practised this at home, and maybe if I'd known Mary wasn't that keen before today,
0:10:17 > 0:10:21I would have practised it otherwise, but I have to stick with it,
0:10:21 > 0:10:24otherwise it could just all go really wrong.
0:10:24 > 0:10:28- What pastry are you using today, Jason?- I'm making rough-puff pastry.
0:10:28 > 0:10:32- Can I have a look at your pastry? - I've grated the butter in. - You've just mixed it?
0:10:32 > 0:10:34- Yeah.- So you've grated the butter in. OK.
0:10:34 > 0:10:37Jason's filling of a spicy Caribbean brown down chicken
0:10:37 > 0:10:41may have traditional routes, but it's never been seen in a pie until now.
0:10:41 > 0:10:45- Brown down, can you explain?- Yeah. The brown down is how it's cooked,
0:10:45 > 0:10:48so before you cook any of the filling, you heat oil in a pan
0:10:48 > 0:10:51with a bit of sugar so it caramelises and adds a nice sweetness.
0:10:51 > 0:10:59- I've got quite a few spices. - Is it like a Cajun style? Or Bajun style?- Yeah, yeah.
0:11:05 > 0:11:08As their pastry chills,
0:11:08 > 0:11:12most bakers have began to tackle what's inside their signature pies.
0:11:12 > 0:11:15Bold flavours are essential.
0:11:15 > 0:11:21But the judges will also be looking for combinations that complement the rich, buttery pastry.
0:11:21 > 0:11:23Ladies and gents,
0:11:23 > 0:11:25time flies when you're baking pies.
0:11:25 > 0:11:28You've got one hour left on the clock.
0:11:32 > 0:11:35Oh, look. OK, using the spoon.
0:11:35 > 0:11:38- I don't like this term.- What is it?
0:11:38 > 0:11:41Knocking up the edges.
0:11:41 > 0:11:46It makes it sound like you've done something horrible to the pie.
0:11:47 > 0:11:50- Did that go according to plan?- Yes.
0:11:51 > 0:11:53Sealing is critical.
0:11:53 > 0:11:58If the filling bursts through the pastry, the pie's appearance will be ruined.
0:11:58 > 0:12:02Egg wash ensures a golden crust when baked.
0:12:02 > 0:12:05- Have you egg washed that enough? - I hope so.- OK.- I can't go on dipping and dabbing.
0:12:05 > 0:12:08No, you're absolutely right. Get it in there.
0:12:13 > 0:12:15I don't know why I'm watching it.
0:12:15 > 0:12:18It's not going to make it any better, is it?
0:12:22 > 0:12:25That's 10 minutes on the pie clock.
0:12:25 > 0:12:29Accurate oven time for pies is critical.
0:12:29 > 0:12:32While the filling must be perfectly cooked, the pastry must be well risen
0:12:32 > 0:12:34and only just golden brown.
0:12:34 > 0:12:38- I thought you had yours out?- I did, and then I shoved it back in again.
0:12:38 > 0:12:40- Just to be on the safe side?- Yes.
0:12:40 > 0:12:42That's just two minutes on the pies.
0:12:52 > 0:12:56It's a really good fit, thankfully.
0:12:56 > 0:12:58SHE BREATHES A SIGH OF RELIEF
0:12:58 > 0:12:59OK, the time for pie is nigh.
0:12:59 > 0:13:02So bring your pies to the end of your benches
0:13:02 > 0:13:04and prepare for judging.
0:13:13 > 0:13:16It's judgement time for the signature bake.
0:13:29 > 0:13:31- Hello, Rob.- You all right?
0:13:31 > 0:13:34Visually, it's got a nice colour.
0:13:34 > 0:13:38Overall, it's a nice bake, but the pastry's shrunk
0:13:38 > 0:13:42so that means it needed a bit more resting. If it isn't rested and chilled,
0:13:42 > 0:13:44that's what happens. It slips in.
0:13:44 > 0:13:47Your chicken is slightly overcooked.
0:13:52 > 0:13:54You've chosen to cook your pastry separately.
0:13:54 > 0:13:57Yes, I didn't want to overcook my salmon.
0:13:57 > 0:13:59I don't know whether you've convinced me.
0:13:59 > 0:14:03The sauce has split. The flavour of the salmon's good.
0:14:03 > 0:14:04It's seasoned well.
0:14:04 > 0:14:09My only cause for concern is how thick that is. There hasn't been much of a build up of layers.
0:14:09 > 0:14:13- It doesn't look part of the pie. - No, it does look a separate thing.
0:14:18 > 0:14:22- You've got a nice colour to the top. - A little underdone under the pastry.
0:14:22 > 0:14:24Now, doesn't that look good inside?
0:14:24 > 0:14:27- You've got some lovely colour in there.- Your pastry's too thin.
0:14:27 > 0:14:29There's not much rise in there. It's rubbery.
0:14:29 > 0:14:34It's a lovely flavour. You've got the seasoning right, which is good.
0:14:38 > 0:14:41That really does look a lovely, family pie.
0:14:41 > 0:14:44It's got a wonderful shine on the top. It's well-risen.
0:14:44 > 0:14:48- There's so much filling in there. - That smells really nice.
0:14:48 > 0:14:49I like the colours.
0:14:49 > 0:14:53Got some nice layers going on.
0:14:53 > 0:14:54That taste is lovely.
0:14:54 > 0:14:56You've nailed that taste.
0:14:56 > 0:14:57I can't fault it, really.
0:14:57 > 0:15:02- You've no idea how much that's made my day.- She's gone red.
0:15:08 > 0:15:11This needs more bake to get the colour.
0:15:11 > 0:15:14This is very, very light. It's anaemic.
0:15:16 > 0:15:19The chicken is overcooked.
0:15:20 > 0:15:23The vegetables are very interesting, the spices are fun.
0:15:23 > 0:15:28- It's really quite different.- The pastry hasn't got much of a rise.
0:15:28 > 0:15:31You need to build up more layers in there, because it's quite thin.
0:15:31 > 0:15:34The flavour of that, though, is fantastic.
0:15:41 > 0:15:45- That's a nice finish on the top, there, Mary-Anne.- It looks great.
0:15:45 > 0:15:47I like the decoration you put on it. The colour's good.
0:15:47 > 0:15:49Now, that's a good consistency.
0:15:49 > 0:15:54It seems to me a very different, complicated pastry.
0:15:54 > 0:15:57- You've got too much vinegar in there, you know.- Yeah?
0:15:57 > 0:15:59I can taste it. It's not nice.
0:15:59 > 0:16:03The interior is beautiful, well cooked, perfect.
0:16:03 > 0:16:06- But that is a... It's a shame.- OK.
0:16:10 > 0:16:15You haven't got much of a flake. You've got a little bit, see there?
0:16:15 > 0:16:19Yes, yes. I think I could have done it thicker, to be honest.
0:16:19 > 0:16:24It needed to be thicker and maybe more folds which would have created more of a laminate.
0:16:24 > 0:16:28- It's very crispy.- The chicken is cooked perfectly.- Good.
0:16:28 > 0:16:30The leeks come through.
0:16:30 > 0:16:34The seasoning is right and there's pepper there. For me, it's right.
0:16:34 > 0:16:35I think that's good.
0:16:37 > 0:16:40Holly is the only baker to escape the judging unscathed.
0:16:40 > 0:16:44I'm a little bit in shock. I feel a bit sick, actually.
0:16:44 > 0:16:47I'm really pleased. Really pleased.
0:16:47 > 0:16:50The others will have to up their game to secure their future in the bake off.
0:16:50 > 0:16:55The pastry was underdone. I was trying to not overdo the chicken but the chicken was overdone as well.
0:16:55 > 0:16:59I would like to have done better, but what's done is done.
0:16:59 > 0:17:01It wasn't all negative, so I'm pleased about that.
0:17:01 > 0:17:04I feel quite annoyed with myself, really,
0:17:04 > 0:17:07that having made plenty of pastry,
0:17:07 > 0:17:10I could have made it quite a lot thicker.
0:17:10 > 0:17:13The end result would, no doubt, have been better.
0:17:13 > 0:17:16But, you know, we have to just move onto the next thing
0:17:16 > 0:17:18and hope to do slightly better.
0:17:21 > 0:17:28We ate £150m worth of pork pies in the UK last year. I say "we"...
0:17:28 > 0:17:32But a staggering one third of those were made in a small Leicestershire town.
0:17:32 > 0:17:33Melton Mowbray.
0:17:37 > 0:17:42The story of pork pies begins in the early 18th century.
0:17:47 > 0:17:49In about the 1720s, there were lots of smallholdings
0:17:49 > 0:17:52and farms making cheese, and the by-product is whey.
0:17:52 > 0:17:55Whey's very rich in protein, and, of course, it's free.
0:17:55 > 0:17:59The smallholders fed it to their pigs. The area became famous for pork.
0:17:59 > 0:18:02In the summer, the smallholders would fatten the pigs
0:18:02 > 0:18:06and in the winter, when there was less feed, they were slaughtered.
0:18:06 > 0:18:09Portions of the meats, the shoulder and the belly, were turned into pork pies,
0:18:09 > 0:18:11which is a way of preserving the meat.
0:18:11 > 0:18:13Original pork pies were pretty crude,
0:18:13 > 0:18:17and were given to the farm labourers who would take them to the field.
0:18:17 > 0:18:21At lunchtime, they would break them open and eat the meat inside.
0:18:21 > 0:18:24You'd throw away the pastry because the pastry was black, hard, inedible.
0:18:24 > 0:18:28Pork pies were being made across the UK.
0:18:28 > 0:18:32But in the 1830s, Melton Mowbray's took on star status.
0:18:32 > 0:18:35At this time, the region was famous for hunting.
0:18:35 > 0:18:38And every winter, the country's most influential lords and ladies
0:18:38 > 0:18:43- flocked there for their sport, and to sample the local food. - During the hunting season,
0:18:43 > 0:18:47the labourers would work as grooms looking after the horses.
0:18:47 > 0:18:51The aristocracy took a glimpse at these pies and wanted to try them.
0:18:51 > 0:18:56They liked the meat, but didn't like this awful pastry coating and wanted a posher version.
0:18:56 > 0:19:00At the time, hot water pastry was being developed.
0:19:00 > 0:19:06A mix of boiling pork fat and flour which gave crumbly texture and rich flavour. Perfect for pork pies.
0:19:06 > 0:19:11The aristocracy loved this. It was a robust meal that they would pack in their saddlebags
0:19:11 > 0:19:15and eat literally on the hoof. When the hunt season was over in the spring, the aristocracy
0:19:15 > 0:19:19would return to London and tell all their friends about these amazing pies.
0:19:19 > 0:19:21Everybody wanted a slice of them.
0:19:21 > 0:19:25The bakers in Melton Mowbray would make them out of season, and they would send them
0:19:25 > 0:19:31to London on the Royal Mail Stagecoach, one of the first examples of food by mail order.
0:19:31 > 0:19:34Almost 300 years later, the Melton Mowbray unique pie
0:19:34 > 0:19:37was awarded protected geographical status,
0:19:37 > 0:19:41giving the humble pork pie the same kudos as Champagne and Parma ham.
0:19:41 > 0:19:44To use the Melton Mowbray name today,
0:19:44 > 0:19:47there are some strict rules you must stick to.
0:19:47 > 0:19:51Number one is the pork. It must be fresh, British and uncured.
0:19:51 > 0:19:54Number two, they're baked with no support,
0:19:54 > 0:19:56so there's no tin or hoop to hold them up.
0:19:56 > 0:20:00They will naturally sag and you end up with this classic bow-sided, pot-bellied shape.
0:20:00 > 0:20:03And number three is that they must be baked
0:20:03 > 0:20:07within this designated geographical area around Melton Mowbray.
0:20:07 > 0:20:12This is our heartland, and if anyone's going to be passionate and protective of them,
0:20:12 > 0:20:16then it's going to be the local community.
0:20:16 > 0:20:18To make a Melton Mowbray pork pie takes four days.
0:20:18 > 0:20:21Day one, you make the pastry, day two, you make the pie,
0:20:21 > 0:20:24day three, you bake it and day four, it's ready to sell and eat,
0:20:24 > 0:20:27and that can't be rushed, it's almost reverent,
0:20:27 > 0:20:30and that's why we're so passionate about it.
0:20:34 > 0:20:38Bakers, no time to rest on the rough-puff laurels.
0:20:38 > 0:20:41Now comes the dreaded technical challenge.
0:20:41 > 0:20:45As always with the technical challenge, Mary and Paul, it's judged blind,
0:20:45 > 0:20:49- so we're going to ask you to leave the tent.- Goodbye.
0:20:49 > 0:20:53OK, bakers, for the technical challenge,
0:20:53 > 0:20:59we're going to ask you to make a batch of six miniature pork pies.
0:20:59 > 0:21:02Now, cos the fillings need time to set,
0:21:02 > 0:21:06you're making it today and it'll be resting overnight,
0:21:06 > 0:21:10so the judging will actually take place tomorrow.
0:21:10 > 0:21:15- You've got two and a half hours. We wish you all the very best of luck. On your marks, get set...- Bake.
0:21:19 > 0:21:23Each baker has been given exactly the same recipe and ingredients,
0:21:23 > 0:21:26and must produce six perfect miniature pork pies.
0:21:26 > 0:21:30As always in the technical bake, the detail of the recipe is missing,
0:21:30 > 0:21:36and it's up to the bakers to fill in the gaps using their skill and knowledge.
0:21:37 > 0:21:44Paul has set the bakers his own recipe, where the centre contains a difficult-to-achieve surprise.
0:21:44 > 0:21:48I try and go straight down the middle so I can get that egg...
0:21:48 > 0:21:53- There you go. And you can see... - That looks beautiful.
0:21:53 > 0:21:56You've got the gelatine all around, squared off at the bottom,
0:21:56 > 0:22:01- jelly's all the way down to the bottom. You can see it's set. - And right to the top.
0:22:01 > 0:22:04And up to the top. And nicely filled with small pieces of meat.
0:22:04 > 0:22:08And again, perfectly in the middle is the quail's egg.
0:22:08 > 0:22:10It looks absolutely beautiful.
0:22:10 > 0:22:12- Cheers, Mary.- Cheers.
0:22:18 > 0:22:21Pork pies use hot water crust,
0:22:21 > 0:22:24an infamously complicated pastry variation that few bakers,
0:22:24 > 0:22:28including professionals, are brave enough to use.
0:22:28 > 0:22:29I feel a bit out of my depth.
0:22:29 > 0:22:33Never made hot crust, whatever it is, before.
0:22:34 > 0:22:40Hot water crust pastry is made by heating lard and butter in a pan with water,
0:22:40 > 0:22:42being careful not to let the mixture boil
0:22:42 > 0:22:48before adding it to flour and salt and mixing into a smooth, shiny dough.
0:22:48 > 0:22:51What does it say? Stirring till it comes together...
0:22:52 > 0:22:54Work into a ball.
0:22:56 > 0:22:58Looks like a ball already.
0:22:58 > 0:23:00I'm not going to risk using it all.
0:23:00 > 0:23:03That could be my downfall.
0:23:07 > 0:23:14The shiny dough must be cool enough to work, but must be moulded while still warm.
0:23:14 > 0:23:18It's quite odd working with something that's quite so warm,
0:23:18 > 0:23:21since normally with pastry, it's supposed to be cold, cold, cold.
0:23:21 > 0:23:24The pastry has to be rolled thin,
0:23:24 > 0:23:29but if it cools too much, it becomes flaky, dry and impossible to mould.
0:23:29 > 0:23:34I don't get how this pastry works at all.
0:23:34 > 0:23:36It's rock hard, it's quite odd stuff.
0:23:39 > 0:23:42I used all my strong flour instead of quarter and a half.
0:23:42 > 0:23:47Talk about cack-handed! But I can't swap, because I've got floury hands!
0:23:47 > 0:23:52I'm worried about time now. I'm going to have to work really fast.
0:23:53 > 0:23:58This is pastry 2.0, cos the first one I thought was too wet.
0:23:58 > 0:24:00I'm running the risk because... Whoops.
0:24:02 > 0:24:05The filling is every bit as difficult.
0:24:05 > 0:24:11Pork loin, onion, bacon and parsley must be finely chopped so that it can be tightly packed,
0:24:11 > 0:24:15otherwise the egg simply won't be held in the correct position.
0:24:15 > 0:24:20I'm so going to cut my fingers today. I'm actually shaking now.
0:24:20 > 0:24:23Just being judged on anything is quite nerve-wracking.
0:24:23 > 0:24:26Although she's never used hot water crust before,
0:24:26 > 0:24:30Yasmin regularly makes pork pies for her children to take to school with them.
0:24:30 > 0:24:36I've never seen pork so minced as that. That is a well and truly minced pork, by hand.
0:24:36 > 0:24:37I actually chewed it!
0:24:39 > 0:24:43Yes, regurgitate your pork, finely.
0:24:43 > 0:24:47I just don't want them saying...cos everything says "finely chopped."
0:24:47 > 0:24:50- They mean that.- I don't want to lose out on... "It's nice, but lumpy."
0:24:53 > 0:24:55Taking the filling out.
0:24:55 > 0:24:57I didn't season it at all,
0:24:57 > 0:25:02so definitely not going to get away with that. Unseasoned pork...
0:25:04 > 0:25:07OK, let's try this again.
0:25:14 > 0:25:16I've never made pork pies.
0:25:16 > 0:25:19I've never even boiled a quail's egg before!
0:25:19 > 0:25:21I'm not very grand.
0:25:21 > 0:25:26I'm not eating like Henry VIII, quail's eggs and lark's tongues.
0:25:28 > 0:25:31Working with quail's eggs is a first for many of the bakers.
0:25:31 > 0:25:35They need to be boiled only just long enough
0:25:35 > 0:25:37so they're firm and easy to peel.
0:25:37 > 0:25:40Are you ready? Jump up if you are.
0:25:40 > 0:25:45But boil them too long, and once in the pie and in the oven, they'll overcook and go hard.
0:25:47 > 0:25:50How long do you boil a quail's egg for, do you know?
0:25:50 > 0:25:53No-one seems to know. I don't know.
0:25:53 > 0:25:57All I know is under two and a half minutes, cos this is overdone!
0:25:57 > 0:25:58- Is it?- Yeah.
0:25:58 > 0:26:00I've never boiled an egg before.
0:26:00 > 0:26:03- What, just a normal egg or just a quail's egg?- Normal egg.
0:26:03 > 0:26:07- You've never boiled a normal egg before?- I don't eat boiled egg.
0:26:07 > 0:26:10You can make a macaroon but you can't boil an egg?
0:26:10 > 0:26:12No.
0:26:15 > 0:26:18Once the egg is packed within the filling, the lids are placed on the pies
0:26:18 > 0:26:22with a small hole in each to allow steam to escape
0:26:22 > 0:26:24and for the jelly to be poured in after baking.
0:26:26 > 0:26:32Then they're well-sealed and crimped to stop the filling seeping out.
0:26:34 > 0:26:40The pies are egg-washed and put in the oven to bake for 40 minutes.
0:26:47 > 0:26:52Bakers, you have got ten minutes of pie fun to go.
0:26:54 > 0:26:55Ooh.
0:26:55 > 0:26:57Very interesting looking.
0:27:00 > 0:27:02I'm going to leave them in there.
0:27:02 > 0:27:04They don't look cooked to me.
0:27:07 > 0:27:10When the pies are baked, the bakers make the jelly,
0:27:10 > 0:27:13which is done by dissolving a leaf of gelatine in hot water
0:27:13 > 0:27:16and adding chicken stock for flavour.
0:27:16 > 0:27:20Gelatine, where's that? Have I thrown it away?
0:27:20 > 0:27:23The warm liquid jelly is then poured in through the steam hole
0:27:23 > 0:27:25and will be left overnight to set.
0:27:25 > 0:27:29The jelly holds the meat and egg in place.
0:27:30 > 0:27:32I have a cunning plan.
0:27:39 > 0:27:41OK, that's it, time's up,
0:27:41 > 0:27:45and remember these aren't going to be judged until tomorrow,
0:27:45 > 0:27:48so you can stand easy, they'll sit in the fridge overnight,
0:27:48 > 0:27:49and then, judgment day.
0:27:51 > 0:27:53That was hard. I didn't know how much to work that pastry,
0:27:53 > 0:27:56I didn't know how the mixture reacted.
0:27:56 > 0:27:58It was the unknown that was quite hard.
0:27:58 > 0:28:00I think I did a good job of messing it up.
0:28:00 > 0:28:02Mine do not look very pork-pie-like.
0:28:02 > 0:28:06They exploded a bit and the gelatine was a weird colour.
0:28:06 > 0:28:09It's not my finest work, I have to say.
0:28:09 > 0:28:13It's not much fun waiting for the judges' overnight verdict.
0:28:13 > 0:28:18You over-think. I'll be sitting going, maybe they're too light, I should have cooked them for longer.
0:28:18 > 0:28:22It's not good, waiting, at all, it's just more suffering.
0:28:28 > 0:28:30The jellies have set, the pies have rested,
0:28:30 > 0:28:33and the moment of truth has arrived.
0:28:33 > 0:28:38Judging blind, Mary and Paul haven't seen the baking process,
0:28:38 > 0:28:42and have no idea which pies belongs to which baker.
0:28:45 > 0:28:49The colour's good, the egg is situated bang in the middle.
0:28:49 > 0:28:54- The meat's been cooked well. But the pastry's too thick.- Much too thick.
0:28:54 > 0:28:57There's not much jelly in there at all. Hardly any, is there?
0:28:58 > 0:29:02- Nice flavour. - It's got a nice flavour.
0:29:02 > 0:29:06This has got hardly any gelatine in there as well.
0:29:06 > 0:29:10- And this one is slightly under-baked with the pastry.- Yeah. Yeah.
0:29:11 > 0:29:13Good taste.
0:29:15 > 0:29:19I like the look of this one. There's been some form of display.
0:29:19 > 0:29:24They tried to create a pattern on the outside, which looks nice, and it's got a good colour on it.
0:29:24 > 0:29:28- It's a good bake. - Pastry is a bit thick, isn't it?- Hm.
0:29:28 > 0:29:30The meat is nicely chopped up in here, small.
0:29:32 > 0:29:36Nice flavour. The bake on this needs a bit more of a colour.
0:29:36 > 0:29:39There's no attempt of crimping round the outside.
0:29:39 > 0:29:42The egg's in the middle, the pastry's thinner.
0:29:42 > 0:29:44But it's on the thick side.
0:29:44 > 0:29:48But the pieces on the lid, especially, very thick.
0:29:48 > 0:29:51It's not chopped very small, is it, the meat?
0:29:52 > 0:29:54- It's a little bland.- Hm.
0:29:55 > 0:29:58I must say, I like that appearance.
0:29:58 > 0:30:03It looks home-made and inviting, and it's lovely thin pastry.
0:30:03 > 0:30:05Good flavour.
0:30:05 > 0:30:07- I like that.- So do I.
0:30:10 > 0:30:13The pastry on this, it needed more of a bake,
0:30:13 > 0:30:15it's very, very soft.
0:30:15 > 0:30:19There's not enough meat in there, so it hasn't filled the lid, hasn't touched the top.
0:30:19 > 0:30:23- The meat is nice and small. - And so is the pastry thin.
0:30:23 > 0:30:25Little bit bland for me. Little bit more seasoning.
0:30:27 > 0:30:29The appearance is a bit irregular.
0:30:29 > 0:30:32And again, it's to do with the meat spewing out the top.
0:30:32 > 0:30:35It's a lovely thin crust.
0:30:35 > 0:30:38That's one of the things that's so difficult to get right.
0:30:38 > 0:30:41I'm sure you've found. It's very tasty.
0:30:45 > 0:30:50Paul and Mary must now rank the bakes from the worst to the best.
0:30:53 > 0:30:55OK, we've made our decisions,
0:30:55 > 0:30:57and the person in last place, Mary.
0:30:57 > 0:30:59This one here.
0:31:00 > 0:31:06The pastry is far too thick. There's not enough filling there and the pieces are far too big.
0:31:06 > 0:31:08It needed longer baking as well.
0:31:08 > 0:31:10And in sixth place is this one.
0:31:10 > 0:31:12- That's me.- Jo.
0:31:12 > 0:31:18It was uncooked in places. I didn't see much gelatine in there as well.
0:31:18 > 0:31:19It was quite dry.
0:31:19 > 0:31:24And this one. The pastry has come away from the filling
0:31:24 > 0:31:27and there's no sign of any jelly in there,
0:31:27 > 0:31:30and the bake wasn't so good either.
0:31:30 > 0:31:36With Holly fourth and Rob third, the battle for top place in the technical challenge
0:31:36 > 0:31:40is between Janet and Mary-Anne.
0:31:40 > 0:31:43So, down to the last two. Second place is this one.
0:31:43 > 0:31:48They're pretty good, Mary-Anne. I like the way you've done it.
0:31:48 > 0:31:52The pastry's a little bit thick at the bottom, but good pie.
0:31:52 > 0:31:55And if you're very clever, you've worked out who's number one.
0:31:57 > 0:31:59Pastry was just the right thickness.
0:31:59 > 0:32:02We've got a little bit of gelatine in there too,
0:32:02 > 0:32:07- and the meat was beautifully flavoured and well cut up. Well done.- I'm very grateful!
0:32:07 > 0:32:09Well done!
0:32:09 > 0:32:16To be honest, I'm absolutely amazed because I've never made a pork pie
0:32:16 > 0:32:17and never intended to.
0:32:17 > 0:32:23So this doing well today is like a little gold star, so that's nice.
0:32:23 > 0:32:25So I'm happy. Yes, I'm happy.
0:32:25 > 0:32:28Fifth out of seven isn't the best ranking.
0:32:28 > 0:32:29It's not a safe place to be.
0:32:29 > 0:32:33I know it's not the bottom, but when there are so few people left now,
0:32:33 > 0:32:38nowhere's particularly safe to be unless you've just come out first.
0:32:38 > 0:32:40I was pretty much expecting to be number seven
0:32:40 > 0:32:43from the comments they gave, so it's quite a sad feeling.
0:32:43 > 0:32:46It's not good to feel I'm doing so bad.
0:32:46 > 0:32:49I feel like I'm letting the judges down, cos I've done well in the past.
0:32:49 > 0:32:53I want to win the competition. I don't know if I've got what it takes.
0:32:53 > 0:32:55Sometimes I believe I have, sometimes I don't.
0:32:59 > 0:33:01It's the final challenge.
0:33:01 > 0:33:06There's one last opportunity for the bakers to secure their future in the competition.
0:33:06 > 0:33:10I think Jason's in serious trouble.
0:33:10 > 0:33:14If his showstopper is in the bottom half, he's in serious trouble.
0:33:14 > 0:33:18- Jo's pie.- This was the separate lid. - The lid didn't work.
0:33:18 > 0:33:22I haven't forgiven her for that. It's not a pie.
0:33:22 > 0:33:25- You've got to bring in Yasmin, as well.- Really?- Yeah.
0:33:25 > 0:33:30- The fish pie yesterday?- Yeah. - The crust, you said, wasn't... - It wasn't a great lamination.
0:33:30 > 0:33:31The layers weren't there.
0:33:31 > 0:33:36- Today, she came third from bottom. - So this is going to be a very interesting showstopper.
0:33:36 > 0:33:39We're going to be watching three people closely.
0:33:39 > 0:33:41It's very tight. It is very tight.
0:33:43 > 0:33:46Bakers, however stunning those pies were this morning,
0:33:46 > 0:33:48they were merely the warm-up act to the main event,
0:33:48 > 0:33:50the showstopper challenge.
0:33:50 > 0:33:55And for the first time we're asking you to bake a sweet pie.
0:33:55 > 0:33:59Mary and Paul are looking for your best meringue pie
0:33:59 > 0:34:02that you can possibly come up with.
0:34:02 > 0:34:06They're looking for people today who are going to take their baking to another level.
0:34:06 > 0:34:07Very best of luck.
0:34:07 > 0:34:09- On your marks, get set...- Bake!
0:34:14 > 0:34:21Creating a perfect meringue pie requires accuracy and precision in three demanding baking disciplines.
0:34:21 > 0:34:23Their pastry base must be crisp.
0:34:23 > 0:34:27Their freshly made custard or fruit filling must be set.
0:34:27 > 0:34:32And their meringue topping has to be firm on the outside, but with a soft and chewy centre.
0:34:32 > 0:34:36The pies must be ready in just three and a half hours.
0:34:36 > 0:34:42This week's showstopper, it should be bold, magnificent, and it should taste superb.
0:34:42 > 0:34:46If they're going to use plums or peaches, or lemons or limes,
0:34:46 > 0:34:50the key thing is to get that flavour coming through into the filling.
0:34:53 > 0:34:58Probably made it about ten times, so practised, but maybe not enough.
0:34:58 > 0:35:00Holly aims to impress
0:35:00 > 0:35:03by perfecting a base of chocolate shortcrust pastry,
0:35:03 > 0:35:08filling it with fresh lime curd and topping it with an Italian meringue.
0:35:08 > 0:35:10Now tell us about this pastry.
0:35:10 > 0:35:12It's a nightmare to work with!
0:35:12 > 0:35:15- Why, Holly, why?- It's all butter.
0:35:15 > 0:35:17It uses egg yolks to bind it.
0:35:17 > 0:35:21- Very difficult.- What are you doing with that little wodge of pastry?
0:35:21 > 0:35:26This is because otherwise my fingernails go into it,
0:35:26 > 0:35:30- so I've been pushing.- With the pastry?- So I don't go through.
0:35:30 > 0:35:35Do you know, Holly, that is a really good tip that everybody should take on board.
0:35:38 > 0:35:42I have chosen to make what I've called the Midnight Meringue.
0:35:42 > 0:35:46So it's a dark chocolate pastry and a dark meringue
0:35:46 > 0:35:50that's either going to be coffee or brown sugar.
0:35:50 > 0:35:52I read that brown sugar meringue tastes nice,
0:35:52 > 0:35:57and I've never made it so I thought, why not take the British Bake Off
0:35:57 > 0:36:00to have a go at making brown sugar meringue?
0:36:00 > 0:36:03Mary-Anne's unique pie will have a rich mocha filling
0:36:03 > 0:36:06and either a brown sugar or coffee meringue.
0:36:06 > 0:36:07She can't decide.
0:36:07 > 0:36:13I'm going to mix up both batches of meringue, taste them, see which I like the best,
0:36:13 > 0:36:15and then the winner gets to go on top.
0:36:17 > 0:36:22She's the one that's original. She's got an interesting crust, and she hasn't even rolled it out.
0:36:22 > 0:36:28She got it to the sort of crumb stage, and then worked it into the side, and that certainly works.
0:36:28 > 0:36:32- And she's good with the old flavours, Mary-Anne.- Yes, she is.
0:36:32 > 0:36:36I'm under pressure because I have not performed well this week, such a crying shame.
0:36:36 > 0:36:37I guess pies aren't my thing,
0:36:37 > 0:36:41I think it's something I've just discovered.
0:36:41 > 0:36:42So...
0:36:42 > 0:36:43Jason's future in the bake off
0:36:43 > 0:36:46could rest on a pie with a fresh plum filling
0:36:46 > 0:36:51and pastry infused with ground ginger, cinnamon and orange zest.
0:36:51 > 0:36:55One of the things which you're particularly strong on
0:36:55 > 0:36:56is your combination of flavours,
0:36:56 > 0:37:01but you must get technically the bake right. That's the key thing.
0:37:01 > 0:37:05As the competition goes on, there's so many...
0:37:05 > 0:37:10The things they're picking up on are so tiny, you cannot put your guard down on anything, really.
0:37:10 > 0:37:14Rob has to stay focused to pull off his showstopper.
0:37:14 > 0:37:19It's filled with fresh rhubarb poached in sugar, star anise and vanilla.
0:37:19 > 0:37:25Now, it's all about timings on this one. You're notorious for pushing that right to the limit.
0:37:25 > 0:37:28Are you comfortable about getting it done in that time?
0:37:28 > 0:37:33Yeah. That's one of the things I've been working on the past few weeks, cos I know I was a bit rubbish.
0:37:33 > 0:37:35He's getting better.
0:37:35 > 0:37:38You have to speed up into the sense where you don't lose control.
0:37:38 > 0:37:41That's the secret. You've got to speed things up.
0:37:43 > 0:37:47To keep their pastry cases crisp, the bakers are blind baking,
0:37:47 > 0:37:50using baking beans to maintain the shape of their pastry.
0:37:56 > 0:38:00These days you might enjoy a lovely sweet meringue pie for dessert,
0:38:00 > 0:38:03but in the Middle Ages, they had medicinal purposes too,
0:38:03 > 0:38:06which led to some pretty weird pies.
0:38:07 > 0:38:11I've come to the British home of medieval folklore, Glastonbury, to find out more.
0:38:11 > 0:38:15What were the basic principles of medicine in medieval times?
0:38:15 > 0:38:18Medicine was based on ancient Greek ideas,
0:38:18 > 0:38:21and these go back to Hippocrates and Galen.
0:38:21 > 0:38:25Their theories were based on something called the four humours.
0:38:25 > 0:38:27The four humours were bodily fluids.
0:38:27 > 0:38:32They were blood, bile, yellow bile and black bile, and phlegm.
0:38:32 > 0:38:35Balancing the four humours was essential
0:38:35 > 0:38:39in maintaining a person's health, and food played an important role.
0:38:39 > 0:38:43What you ate was said to be linked to each of the humours,
0:38:43 > 0:38:46and categorised as either hot, cold, wet or dry.
0:38:46 > 0:38:48It was believed that if you were sick,
0:38:48 > 0:38:51you could achieve good health by eating foods
0:38:51 > 0:38:55that opposed your symptoms and rebalanced your humours.
0:38:55 > 0:38:59If you've got an excess of a specific humour, you need to get that taken out of your body.
0:38:59 > 0:39:02If you don't have enough of a humour, you've got to have it put into your body.
0:39:02 > 0:39:04So say I've got a fever,
0:39:04 > 0:39:07what might have been good for me to eat in medieval times?
0:39:07 > 0:39:10Some fish. Fish is really good, cold and wet.
0:39:10 > 0:39:13- To counteract the hot and dry. - That's right.
0:39:13 > 0:39:14It sounds quite sensible, in a way.
0:39:14 > 0:39:19Well, every period of time has to have its own system of explaining health and illness,
0:39:19 > 0:39:24and this was just part of the medieval system of health beliefs and practices.
0:39:25 > 0:39:27In medieval kitchens across England,
0:39:27 > 0:39:31cooks attempted to create meals that perfectly balanced the humours.
0:39:31 > 0:39:34As health was prioritised over taste,
0:39:34 > 0:39:38this often led to the combination of all four elements in one single dish.
0:39:38 > 0:39:43The key thoughts behind the medieval desire for health was balance,
0:39:43 > 0:39:46so from the cook's point of view you're looking for things
0:39:46 > 0:39:48that are hot, dry, cold and wet.
0:39:48 > 0:39:51So you're aiming to create the perfectly balanced pie?
0:39:51 > 0:39:56I'm looking to create a balanced pie, yes, that's not going to cause ill health in anybody.
0:39:56 > 0:40:01To create the perfect pie, pigeons, which were considered light and airy
0:40:01 > 0:40:06and rabbits, which were earthy, were poached to provide the cold and dry elements.
0:40:06 > 0:40:08Dates were stoned and filled with sugar and ginger
0:40:08 > 0:40:11to give the hot and dry ingredient.
0:40:11 > 0:40:14So Caroline, you've got the basics of the pie there.
0:40:14 > 0:40:16What do we move on to next?
0:40:16 > 0:40:21We move on to the custard, which is going to be enriched with bone-marrow.
0:40:21 > 0:40:24Right, that's a worry.
0:40:24 > 0:40:26That's a slight worry to me,
0:40:26 > 0:40:28the idea of a bone marrow in a custard.
0:40:28 > 0:40:30When I think of custard, I think bright yellow and sweet.
0:40:30 > 0:40:32It's not going to be sweet.
0:40:32 > 0:40:37The custard itself is the only liquid in here, so it's wet.
0:40:37 > 0:40:39Bone-marrow, dry definitely.
0:40:39 > 0:40:42Dry, cold, cold and dry.
0:40:42 > 0:40:43Words fail me.
0:40:43 > 0:40:47All I know is, I'm going to be eating that.
0:40:50 > 0:40:55Now, I have to say, this is a pie that's supposed to be good for health in medieval times.
0:40:55 > 0:40:59It doesn't look massively healthy to my modern eyes.
0:40:59 > 0:41:02Well, they didn't know about fat, calories, minerals, vitamins.
0:41:02 > 0:41:06What they were interested in, was balance of the humours.
0:41:06 > 0:41:08I'm feeling in quite good health now.
0:41:08 > 0:41:11Whether I will be after eating the pie, we'll see. Here we go.
0:41:14 > 0:41:16So what do you think of the pie?
0:41:16 > 0:41:21I'm getting savoury at the forefront and I'm getting sweet at the back.
0:41:21 > 0:41:26In a mad way, it does taste strangely medicinal.
0:41:34 > 0:41:36With their cases baking,
0:41:36 > 0:41:40the bakers must use this time to begin preparing their fillings.
0:41:40 > 0:41:42Oh, my lord.
0:41:42 > 0:41:46You have to be King Arthur to get the knife out of this.
0:41:46 > 0:41:49While she's performed well in the first two challengers,
0:41:49 > 0:41:54Janet is taking a risk with an unconventional rhubarb, orange and ginger filling.
0:41:54 > 0:42:02So this must be precision rhubarb pie coming out. Very unusual to me.
0:42:02 > 0:42:05I'm going to do it in the oven, so it doesn't break down.
0:42:05 > 0:42:07I want to stand them up like terracotta warriors.
0:42:07 > 0:42:11- Just round the edge?- The whole thing.- The whole thing?- Hopefully.
0:42:11 > 0:42:15It's going to take a bit of time to get them all there, but I hope it works.
0:42:15 > 0:42:17- I'm sure it will.- I hope it works.
0:42:17 > 0:42:21- It's unique, I've never seen that before.- Oh, really? Oh, OK.
0:42:23 > 0:42:27I've never ever made a meringue this size before.
0:42:28 > 0:42:31It will be a bit of a challenge.
0:42:31 > 0:42:36Jo's filling features fresh apple puree, whole raspberries and egg yolk,
0:42:36 > 0:42:40to create a luxurious fresh fruit custard.
0:42:40 > 0:42:42I want to make sure it's nice and smooth.
0:42:42 > 0:42:46I don't want to leave anything to chance today.
0:42:46 > 0:42:48I'm just taking my time
0:42:48 > 0:42:53and giving it much more attention than I ever have at home, to be absolutely honest.
0:42:53 > 0:42:56I want it to be perfect.
0:42:56 > 0:43:03My pie is going to be a peach and raspberry pie, with peach puree in the bottom
0:43:03 > 0:43:05and a raspberry ripple going through it.
0:43:05 > 0:43:10The combination between the sweet and slight bitterness coming from that raspberry,
0:43:10 > 0:43:11should be good.
0:43:11 > 0:43:14It's all about balancing those flavours
0:43:14 > 0:43:20and keeping that, for me, separate, because it will turn into a bit of a mush.
0:43:23 > 0:43:25This is a better padding.
0:43:27 > 0:43:31The bakers face a dilemma with meringue.
0:43:31 > 0:43:35They have a choice between preparing the classic French style,
0:43:35 > 0:43:38or the notoriously complicated Italian meringue.
0:43:38 > 0:43:43Both methods involve separating eggs and whipping the whites until they form soft peaks.
0:43:43 > 0:43:46Oh, no, why has that yolk gone in there?
0:43:46 > 0:43:49Even a speck of fat in the whites, such as a drop of egg yolk,
0:43:49 > 0:43:54will stop the proteins trapping air during the whipping process,
0:43:54 > 0:43:56resulting in a flat, watery meringue.
0:43:56 > 0:43:58A bit too much meringue in there, but it's OK.
0:44:00 > 0:44:03Just a little bit of egg yolk got in the egg white,
0:44:03 > 0:44:06but I think I've scooped it all out. I hope so.
0:44:06 > 0:44:11Those making French meringues must whip their whites to the soft peak stage
0:44:11 > 0:44:16before adding caster sugar and continuing to whip until the mixture forms stiff peaks.
0:44:16 > 0:44:20This is then piped or spooned on top of the filling before baking.
0:44:22 > 0:44:25I'm getting a bit of raspberry ripple in the meringue on the top.
0:44:25 > 0:44:28A nice bright colour to finish it off.
0:44:28 > 0:44:31Holly and Mary-Anne have risked preparing Italian meringue
0:44:31 > 0:44:35which uses boiling sugar syrup to cook the egg whites instead of baking.
0:44:35 > 0:44:39The syrup is made by melting sugar into water over heat.
0:44:39 > 0:44:43Once the syrup's reached 115 degrees centigrade,
0:44:43 > 0:44:48it must be poured into the egg whites and whipped until the mixture cools.
0:44:51 > 0:44:54Mary-Anne's made life twice as hard for herself.
0:44:54 > 0:44:59- Mary-Anne, I hear you're caught in the horn of a dilemma.- I am.
0:44:59 > 0:45:03I'm undecided with which meringue to put on.
0:45:03 > 0:45:06- What meringues have you got? - We've got brown sugar meringue here
0:45:06 > 0:45:09and here we've got the coffee meringue.
0:45:09 > 0:45:13- Do you trust my taste buds to give you an opinion?- Er, yes.
0:45:20 > 0:45:22That's fun fair.
0:45:22 > 0:45:25That's lovely. Oh, that's Bonfire Night.
0:45:25 > 0:45:28I'll just stop this and you can try it.
0:45:28 > 0:45:31It's still got to cool down a bit, so mind yourself.
0:45:33 > 0:45:37- You don't make life easy for yourself, do you?- No, no.
0:45:37 > 0:45:39The thing about you, Mary-Anne, is you're a thinker.
0:45:39 > 0:45:42- That's always going to hold you back in life.- I know.
0:45:42 > 0:45:47As Mary-Anne deliberates, it's time for the five bakers making French meringues
0:45:47 > 0:45:49to pop them in the oven.
0:45:53 > 0:45:56OK, 15 minutes left, everyone, just 15 minutes.
0:46:02 > 0:46:03Oh, my gosh!
0:46:03 > 0:46:06Wow! I was really pleased with mine until I saw yours.
0:46:06 > 0:46:08Having opted for her brown sugar meringue,
0:46:08 > 0:46:12Mary-Anne's finishing with just minutes to spare.
0:46:12 > 0:46:14She's not the only one.
0:46:15 > 0:46:19I don't know if it's done. I can't tell.
0:46:19 > 0:46:22It's done at half an hour, leave it for an hour and a half and it goes more and more.
0:46:26 > 0:46:27This is like surgery now.
0:46:29 > 0:46:32Oh, no! My edge is falling off.
0:46:32 > 0:46:35No, that doesn't look good, does it?
0:46:37 > 0:46:41- Are you playing jigsaw? - I can't believe it. - The 'Janet' jigsaw puzzle.
0:46:42 > 0:46:45- There's this wobble I like. - Do you know what it is?
0:46:45 > 0:46:47I think it's sitting on the filling.
0:46:47 > 0:46:50It's like a turban, isn't it? A meringue turban.
0:46:50 > 0:46:55Despite being warned by Paul to watch his timing, Rob's pushed it right to the wire.
0:46:55 > 0:46:57Has it got to be out of the tin?
0:46:57 > 0:46:59Arghh!
0:47:11 > 0:47:17OK, the meringue challenge has reached a stiff peak. It's time to stop, time is up.
0:47:17 > 0:47:19Oh, yes. Bam!
0:47:19 > 0:47:25- The meringue looks great.- Just... I can't do anything.- No, soggy.
0:47:32 > 0:47:37For one of these bakers, this will be the last time they face the judges.
0:47:43 > 0:47:46Janet, would you like to bring your pie up?
0:47:49 > 0:47:52It looks fantastic, I'm telling you now.
0:47:52 > 0:47:55You've got a really nice colour round the edge, as well.
0:47:55 > 0:47:59There's a little patched up hole here. I bet you find it.
0:47:59 > 0:48:04You've got a decent bake underneath, which is quite surprising with the amount of liquid that's come out.
0:48:04 > 0:48:06I could feel it was baked underneath.
0:48:09 > 0:48:10Janet...
0:48:13 > 0:48:16- That is delicious. - The pastry is crisp and delicious.
0:48:16 > 0:48:21I'm flabbergasted, that you've managed to bake the base with that much fluid on it.
0:48:21 > 0:48:24That meringue is beautiful. Well done.
0:48:24 > 0:48:26Mary-Anne.
0:48:28 > 0:48:30It's dark, it's bold.
0:48:30 > 0:48:32To me, it looks jolly original.
0:48:32 > 0:48:36That's just what we want, to be able to get out the slice in one piece.
0:48:40 > 0:48:45I think that is scrumptious. So original, so different.
0:48:45 > 0:48:48Technically, that Italian meringue should've been firmer.
0:48:48 > 0:48:49It's too creamy.
0:48:49 > 0:48:54Haven't you put brown sugar in the top? In the Italian meringue? That's why it's not set.
0:48:54 > 0:48:58When you use brown sugar in a meringue, you're never going to get it.
0:48:58 > 0:48:59It's always a bit runny.
0:49:04 > 0:49:06Your base is cooked well.
0:49:10 > 0:49:13Yes, success with the base, lovely and short.
0:49:14 > 0:49:18The filling is very sharp, very good.
0:49:18 > 0:49:21I don't get too much chocolate because it's so thin on the base.
0:49:21 > 0:49:22I think it's wasted.
0:49:22 > 0:49:25For overall look, it looks attractive.
0:49:25 > 0:49:29It would've been as good to use a sweet paste, a normal, conventional sweet paste.
0:49:29 > 0:49:31It would've given it more stability.
0:49:31 > 0:49:34Jason.
0:49:37 > 0:49:39A bit of liquid coming out again.
0:49:41 > 0:49:47The pastry underneath is soggy and not quite cooked enough.
0:49:48 > 0:49:53The ratio of meringue to filling is rather too much.
0:49:53 > 0:49:56I tell you what, the plum sauce, I can't taste anything. This is bland.
0:49:56 > 0:50:02Plums essentially don't have that flavour to carry through.
0:50:05 > 0:50:11- It's nice and soft in the middle. - It's just like eating a meringue - I can't taste anything else.
0:50:13 > 0:50:14Rob.
0:50:17 > 0:50:22- It's happened again, hasn't it, Rob? - Yeah.- Showstopper, a big disaster.
0:50:22 > 0:50:24Yeah, it's kind of fallen apart.
0:50:24 > 0:50:27It's just a little disappointing when we look into it.
0:50:27 > 0:50:29I think you've got a nice meringue.
0:50:29 > 0:50:33The rhubarb's not quite done enough as well. It's quite hard.
0:50:33 > 0:50:36It all tastes very good, but it hasn't worked as a whole.
0:50:39 > 0:50:40Yasmin.
0:50:42 > 0:50:46Visually, I love the top, I love what you've done to that. I think it looks great.
0:50:46 > 0:50:49The sides look underdone, for sure. You've got big areas on the side,
0:50:49 > 0:50:52so I wonder what it's going to be like underneath.
0:50:52 > 0:50:58- Nice to see the layers, isn't it? - It is quite wet down at the bottom.
0:50:58 > 0:51:01- Yeah.- Actually, your structure is quite stable.
0:51:01 > 0:51:03The pastry is raw underneath.
0:51:03 > 0:51:06- Technically, the outside has let you down.- Yeah.
0:51:06 > 0:51:08And that's the baking bit.
0:51:09 > 0:51:11Jo, last but not least.
0:51:11 > 0:51:13Now, the arrival of your meringue has coincided
0:51:13 > 0:51:16with the arrival of monsoon season.
0:51:16 > 0:51:18The pastry looks well cooked.
0:51:18 > 0:51:21However, there are lots of pieces missing.
0:51:21 > 0:51:24- Oh!- I just wanted to have a quick look at the base.
0:51:24 > 0:51:27- It's actually baked underneath. - Well baked underneath.
0:51:27 > 0:51:32- It's nice and short as well, that, which is good. - It's lovely pastry, isn't it?
0:51:32 > 0:51:33The meringue melts, which is nice.
0:51:33 > 0:51:37It just looks a bit messy. But overall the actual tastes are very good.
0:51:46 > 0:51:48I don't think it was good.
0:51:48 > 0:51:54Obviously, Paul made a point of saying that my pastry wasn't cooked enough, and that's the baking part.
0:51:54 > 0:51:59I think I'm probably being considered for the chop this week.
0:51:59 > 0:52:03I was really disappointed in that result.
0:52:03 > 0:52:08I think there's only a certain amount of mess-ups that you can do before being kind of knocked off,
0:52:08 > 0:52:11so I kind of know that my head's on the chopping block.
0:52:11 > 0:52:13But the other chances went all right, so...
0:52:13 > 0:52:15To me, I just feel kind of anxious.
0:52:15 > 0:52:19Do I think I'm out, or is there a glimmer of hope that I might be in?
0:52:19 > 0:52:22I'd definitely say there's a glimmer of hope.
0:52:24 > 0:52:27Paul and Mary must now decide who should be this week's star baker
0:52:27 > 0:52:32and who won't be coming back for this year's quarter-final.
0:52:32 > 0:52:37Let's look at the positive end of the spectrum - star baker. Now, who are the contenders this week?
0:52:37 > 0:52:42- Certainly Janet and Mary-Anne. - She's had a very good weekend, hasn't she?
0:52:42 > 0:52:47- She has.- Fair to say that Jo has had a real rollercoaster of a weekend.
0:52:47 > 0:52:51She's been bumbling through and I think this has lifted her out of the depths.
0:52:51 > 0:52:58- Just saved her.- Because of the flavour. Rob's come in with this and it's just a mess, it's unbaked.
0:52:58 > 0:53:00And even I went round before and said to him,
0:53:00 > 0:53:02"Listen, you've got to get your timings right."
0:53:02 > 0:53:07Now, that, for me, brings him immediately straight into the danger zone.
0:53:07 > 0:53:12- Because you gave him an official warning?- He's been warned so many times about the same thing.
0:53:12 > 0:53:17- Let's talk about Yasmin.- It is underdone, slightly, on the side.
0:53:17 > 0:53:20I thought it was stunning on the top, but the peach
0:53:20 > 0:53:22was absolutely lost with the raspberries.
0:53:22 > 0:53:28And her pork pie? She came... Fifth out of seven.
0:53:28 > 0:53:31So is she still hovering around the red danger zone?
0:53:31 > 0:53:36- She's still hovering. Yes, she is. - So Jason didn't do have a brilliant day yesterday, did he?
0:53:36 > 0:53:40You look at his pork pies, he was at the bottom. And then you look at the showstopper.
0:53:40 > 0:53:44All you've got is aerated meringue with a taste of plums underneath.
0:53:44 > 0:53:46And you've got no flavour in plums.
0:53:46 > 0:53:49There is no flavour, intrinsically, in a plum.
0:53:49 > 0:53:52It's gutting because he's got so much promise.
0:53:52 > 0:53:56He was star baker, he shared it with Holly last week and he's had it the week before.
0:53:56 > 0:54:00The bakers that we're looking to win are the consistent ones,
0:54:00 > 0:54:03and they have to be consistently good at everything.
0:54:03 > 0:54:08So in the drop zone we have Jason, Rob, Yasmin.
0:54:08 > 0:54:10Will one go or will two?
0:54:13 > 0:54:15THUNDER RUMBLES
0:54:15 > 0:54:19- And the thunder breaks on cue. - I think that was Mary.
0:54:19 > 0:54:20LAUGHS
0:54:37 > 0:54:41First of all, well done, you magnificent seven.
0:54:41 > 0:54:43You have grafted so hard
0:54:43 > 0:54:48and we've had the most fantastic pie bake off, so well done.
0:54:48 > 0:54:51Let's start with a resounding positive.
0:54:51 > 0:54:55Now, this week the judges were in total agreement
0:54:55 > 0:54:58as to who should be our star baker.
0:54:58 > 0:55:01And so this week's star baker is...
0:55:03 > 0:55:04..Janet.
0:55:04 > 0:55:06APPLAUSE
0:55:06 > 0:55:09Well done.
0:55:09 > 0:55:10Thank you.
0:55:10 > 0:55:14Unfortunately, you know the drill,
0:55:14 > 0:55:18we can't take all of you on to our next bake off.
0:55:25 > 0:55:28So today we're going to be saying goodbye...
0:55:32 > 0:55:33..to Jason...
0:55:41 > 0:55:42..and to Rob.
0:55:43 > 0:55:47- I'm so sorry, guys. - We're sad to see you go. - We are very sad to see you go.
0:55:47 > 0:55:51- Bro'...- Oh, guys, that is a gutter, it's a gutter.
0:55:54 > 0:55:57Rob left today because it was one mistake too many.
0:55:57 > 0:56:00And, in fact, it came to a point a few weeks ago
0:56:00 > 0:56:04where I had to say something and say, "One more big mess-up like that and you're out."
0:56:04 > 0:56:06And unfortunately we had it today.
0:56:07 > 0:56:14Jason is 19, but he just didn't have the skills and the background to baking.
0:56:14 > 0:56:17In my industry at the moment there's a lack of youth coming through.
0:56:17 > 0:56:20It was lovely to see the passion they've got for baking.
0:56:20 > 0:56:23Jason's just had a chat with me and said,
0:56:23 > 0:56:26"I think I want to give up design and I want to go into baking."
0:56:26 > 0:56:29And I said, "If that's what you want to do, do it."
0:56:29 > 0:56:34It's just really proven to me that it's something that I'm not only good at, but I really enjoy.
0:56:34 > 0:56:36When I'm doing it, I'm always smiling,
0:56:36 > 0:56:41so hopefully I'll be able to fulfil that dream, and one day, you know,
0:56:41 > 0:56:43look out for me, you'll see me doing something big.
0:56:43 > 0:56:49I'm so gutted. I was really hoping to be in the final four.
0:56:49 > 0:56:52It's meant a lot to me, being in this competition.
0:56:52 > 0:56:55When it's something that you're really passionate about
0:56:55 > 0:56:57it becomes really emotional.
0:56:58 > 0:57:01Yeah, it's hard taking criticism.
0:57:01 > 0:57:04I've learnt loads, so I'm only going to take positives from this.
0:57:10 > 0:57:13I have dodged a bullet. Who'd have thought that?
0:57:13 > 0:57:15I think I got in by the skin of my teeth there.
0:57:15 > 0:57:21I'm very surprised that today I came out on top, and obviously
0:57:21 > 0:57:26my family are going to be really, really pleased, and my friends, too.
0:57:26 > 0:57:31- I got the star baker today. - "Oh, well done!"
0:57:31 > 0:57:34Isn't that just crazy?
0:57:34 > 0:57:37Next time, it's an all-ladies quarter-final...
0:57:37 > 0:57:42- What level of stress are we on, between one and ten? - Nine-and-three-quarters.- My Lord!
0:57:42 > 0:57:46Where the remaining five face three challenging desserts:
0:57:48 > 0:57:50- A baked cheesecake... - I hope they like it.
0:57:50 > 0:57:53To be honest, there's not a lot I can do about it now.
0:57:53 > 0:57:59- Mary Berry's chocolate roulade... - This doesn't even count as a roulade, it looks like a disaster.
0:57:59 > 0:58:02No one has got a tight roll.
0:58:02 > 0:58:05And finally, a showstopping French speciality.
0:58:05 > 0:58:08Let's face it, I'm just showing off for the judges.
0:58:08 > 0:58:13- Your creme patisserie is absolutely perfect.- They are to die for.
0:58:13 > 0:58:17- Who will be crowned Queen of Desserts?- You've nailed that.
0:58:17 > 0:58:20And who will be knocked out before the semi-final?
0:58:20 > 0:58:23At this stage, it is really difficult to pick between them.
0:58:23 > 0:58:24This is the week to watch.
0:58:24 > 0:58:28The person that very sadly will be leaving us...
0:58:34 > 0:58:36Subtitles by Red Bee Media Ltd
0:58:36 > 0:58:38Email subtitling@bbc.co.uk