Pies The Great British Bake Off


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Welcome back to Somerset.

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And, crucially, we're at the halfway point

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in our mission to find Britain's best amateur baker.

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So far, we've had chocolate breeze blocks,

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we've had skyscraper meringues, and collapsed caramels.

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As Celine Dion would say, "Things are getting serious."

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As Mary Berry would say, "Get your oven gloves on."

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It's the Great British Bake-Off.

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It's round five of the Bake-Off. The standard is higher than ever.

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It's not like life or death any more,

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it's not about good bakes and bad bakes - that's it.

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I do put my heart and soul into everything I bake, and I just want them to see

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that everything that I am about is baking.

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Last week, desserts were on the menu.

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I like the total originality of your presentation.

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Brendan was Star Baker.

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Slop!

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But it proved to be Stuart's last course.

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-It looks....

-Messy.

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You have good days and bad days, and for me, unfortunately, it's been a bad weekend.

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This week, the bakers take on pies.

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For me, the onus is purely on the pastry itself.

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Oh, my goodness! Look at that!

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-But who will pull out all the stops?

-It's out! It's out, it's out!

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-Sheer perfection.

-And who will sink under pressure?

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I'm completely out of my depth.

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If that collapses on me again, I don't know what I'll do.

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There's no plan B.

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-I don't like that.

-The taste is not very appealing.

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Argh!

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3.14...

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1592...

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2837...

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64...

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-2...

-3.

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It's pie week.

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Eight remaining bakers, three pie-making challenges,

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two days in the marquee -

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one baker will be leaving.

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Bakers, welcome to pie week.. Very exciting.

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Now, for your first challenge,

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which is of course your signature challenge,

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we would like you to make a centrepiece classic -

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a Wellington.

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Now, Paul has specified it's at least eight inches long,

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it needs to be completely covered with pastry, the rest is up to you.

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-You've got three hours, so on your marks...

-Get set...

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bake!

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'Wellingtons are traditionally made with beef,

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'and wrapped in a pastry crust to keep the meat moist.'

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The Wellington challenge is all about the pastry itself.

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Yes, I am looking for some interesting fillings,

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but more importantly,

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I just want to see a great pastry.

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We will be looking for a lovely even bake,

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underneath too - no soggy bottoms.

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And it must rise in layers and flakes.

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'Manisha and James are both attempting puff pastry,

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'the big daddy of the pastry world,

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'and infamously tricky to make.

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'But the traditional choice for Wellington.'

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Puff pastry is notorious...

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for its complexity,

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although hopefully this will go OK.

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'The butter's added in a single slab

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'and is rolled, folded and rested six times,

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'creating a layer of butter between each layer of dough.

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'In a hot oven, the moisture in the dough turns to steam,

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'which pushes up as it evaporates,

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'creating the "puff" in the pastry.'

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I mean, who makes their own puff pastry these days? No-one.

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It's quite enjoyable to make your own puff pastry -

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when it turns out right.

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'Manisha's attempting a lamb Wellington with rosemary and mint.'

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I don't make this at home at all.

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It's like the second time I'm making this.

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If it goes down well today I'll probably make it more often.

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I've only made this a couple of times,

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but yeah, it's been really good both times.

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I'm making a "four little pigs" Wellington.

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It's got four cuts of pork.

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We've got pork fillet,

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gammon, smoked gammon,

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prosciutto ham, and black pudding.

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'Most of the bakers are making rough puff pastry.

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'It won't rise as much as its puff-pastry cousin

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'and its texture won't be as fine,

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'but it's quicker to make,

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'as chunks of butter are simply mixed into the flour.'

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The trickiest part is that you've got to make sure not only that the pastry is cooked and not soggy,

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but also that the meat's cooked

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The pastry's got be laminated, but it won't rise too much cos it's wrapped around something,

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but there needs to be that lamination

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that Paul and Mary both look for.

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Every element is a potential pitfall for me today.

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But we all like a challenge.

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'Law student John is surrounding his cut of venison

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'with a layer of haggis and porcini pate,

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'all wrapped in Parma ham.'

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It's an interesting blend with the venison and haggis.

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-It should go quite well together.

-Yes.

-Pastry, it's a nice one.

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-That's its final turn now.

-Are you doing book or single?

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-Sorry?

-Book turns or single turns?

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-Just like an envelope.

-Single turns.

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Book turn...you go one, two, and then you go over.

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-I might try that actually.

-It's like a double-turn, really.

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-MARY: It's one more layer, isn't it?

-I'll give it a go.

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Can't moan about one more layer, can we, eh?

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I'm not amazing at pastry.

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But I'm OK at pastry.

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And this is going to be, I think, the biggest challenge.

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Everything is tricky about this bake. Everything.

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The meat, the pastry, the bits that you put with it,

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everything is really tricky about this.

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And they all have to be good.

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Danny's the only baker making a vegetarian Wellington.

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I'm just making the rough puff pastry at the moment.

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And then I'll move on to the actual filling of the Wellington,

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which is going to be chickpeas, peppers and spinach.

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And then it's going to have some garlic mushrooms around it.

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'Last week's Star Baker Brendan

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'is breaking from tradition with the fish Wellington.

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'Salmon, eggs, rice, mushrooms and spinach,

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'all wrapped in a Scandinavian-style pastry made using quark,

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'an un-aged cheese similar to fromage frais.'

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Tell us a little bit more about this pastry.

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It's equal quantities of butter, strong flour and quark.

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Half a teaspoon of baking powder,

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normally they put in one to one-and-a-half, but I'm reducing it,

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because the more baking powder you put in, it loses it's flakiness.

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And a little salt, and that's it.

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The binding agent is the quark cheese.

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So it's not very strong in flavour, the cheese,

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but it will complement, I think, the salmon.

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'The filling in a Wellington can make the pastry soggy,

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'so using pate, pancakes,

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'or a thin ham to create a protective seal stops the juices seeping out.'

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My mum works at a butcher's on a Saturday,

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and all are a little bit obsessed with the sausages.

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We all love big breakfasts and stuff,

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so it is kind of what the family like.

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Basically, it's a glorified sausage roll.

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Cathryn's wrapping Parma ham

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around the contents of a full English breakfast.

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Eggs, tomatoes, mushrooms, and black pudding.

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No baked beans, Cathryn?

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-No baked beans.

-That's sad.

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-Baked beans on the side.

-Good.

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-What pastry are you going to be using?

-Flaky pastry.

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Flaky pastry. It sounds good.

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I think that sounds lovely, and I like the idea of the Parma ham.

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Because it has such a good, strong flavour.

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And also, it's not porous,

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because you don't want any of that wet mixture to go into the pastry.

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'Photographer Ryan is taking a chance with an unconventional recipe.

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'A sea bass en croute, with Malaysian curry powder and puy lentils.'

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The thing that's dangerous for this recipe is

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I'm using a lot of things that are quite wet.

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I'm making puy lentils, I'm boiling that,

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so that's a lot of liquid intake on there.

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I'm using onions, there'll be a lot of liquid there,

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obviously liquid from the fish.

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And so if that steams up it might make the pastry soft.

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OK, bakers, that's half-time.

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Give your pastry some welly,

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because you got an hour and a half left.

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I need to hurry the hell up!

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The key to a successful Wellington is to partly cook the filling

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and allow it to cool before it's wrapped in the pastry.

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If the filling is hot when the pastry is put together,

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the fat in the pastry will melt and the shape collapse.

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-My goodness, that's massive!

-It's huge.

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-Isn't it massive?

-That is beef, yeah?

-I hope so!

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Scary, isn't it?

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It's like the best cut of beef. It's expensive.

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If I mess it up and make it disgusting, that would be awful.

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Sarah-Jane is opting for a traditional beef Wellington

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with a twist of Gorgonzola cheese.

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Why have you got your beef in foil?

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I seared it in the pan and then I roasted it in the oven,

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just for 15 minutes.

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I put it in the foil so that all the steam would stay in

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and try and keep it as most as possible.

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So that's the plan.

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And then you're going to chill it before you put the pastry round?

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I'm not going to chill it, I'm going to leave it resting on the side,

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because I don't want it really, really cold

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when it goes in the oven.

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Because then I won't know how long it takes to cook in the middle

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if it's really, really cold.

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That's the plan, anyway.

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Oh! That's a little bit unstable.

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The Wellingtons should be tightly wrapped,

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or trapped air will become steam

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and cause the pastry to blister and burst in the oven.

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Groovy. That's what we say up north.

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It's going to look a bit like a big Cornish pasty.

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Because it's got the cheese in it,

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when I topped it underneath, the cheese came out of the bottom.

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So I'm going to seal it on the top, to try to keep the cheese in.

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You could do someone a real mischief with that. I mean, that is...

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Yeah, you could.

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I thought we said eight inches?

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I know, and when I've been at home

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it has been kind of... more around that size,

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but I just got carried away today, I think.

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You just thought, "OK, big is best?"

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I can't decide whether to decorate or to score?

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-I'd decorate it.

-You reckon? I might decorate it.

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You know how Mary loves to see what's on the inside

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replicated on the outside?

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-Oh, no, don't.

-I think you should do a full farmyard scene.

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OK, you need to go in.

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Bakers, that's one hour left,

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so, Cathryn, if you haven't put that one metre-long meat mallet in the oven, it needs to go in now!

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Massive.

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It's just frightening.

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'Timing the bake of a Wellington is key.

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'The filling should be cooked to perfection

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'and the pastry case flaky and golden.'

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Oh, my God almighty...

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Sarah-Jane, keep it in the oven.

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I can't keep it in the oven, John. It's melting.

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I think that the butter has melted in the pastry

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and the whole thing has just collapsed.

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There's absolutely nothing I can do about it. Absolutely nothing.

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Can you not get it out and wrap it in more pastry or something?

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I haven't got any more pastry, that's the only pastry I've got.

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Oh, no...

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This is the worst thing I've ever made in my whole entire life.

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And I've got to serve it to Paul and Mary.

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OK, bakers, 10 minutes. It's just 10 minutes left.

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I've actually... Oh, hello.

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I'm going to leave it one more minute.

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The pastry looks good.

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That's one of the main things, isn't it?

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It helps.

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OK, one minute left, bakers, to get the en croute on a bit of board

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and into my chops.

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I haven't got time. I have to come out. Haven't got time.

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More than slight spillage - massive spillage.

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Bakers, pie time is over.

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Step away from your pies.

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Oh, God...

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Each Wellington will now be tasted and judged by Paul and Mary.

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The pastry itself is a little under-baked.

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It looks as though you've got the lamb just right.

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The flavours of the meat, the texture of the meat, is good.

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Unfortunately, the key element that lets it down is the pastry,

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which is what Wellington is all about.

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There's no flake, it has stayed quite raw.

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You've got some moisture coming from the bottom,

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which is actually where the juices have soaked back in.

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But, you've also got moisture at the top,

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which is an indication that the pastry wasn't as good as we expected it to be.

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You know what I'm going to say, don't you? No soggy bottom.

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It needs more substance running through it.

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-There's not much about it.

-OK.

-I think it's missing something.

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Underneath, you just look there, look...

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It's quite wet and soggy at the bottom as well.

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The interior is delicious.

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I've never had a quark pastry,

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and so this is really exciting.

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I think you've got a decent bake round the outside,

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you got a little bit of a crisp there.

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Looks very nice on the plate, when you serve it.

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And what lovely contrasting colours.

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Pastry is very interesting, and is a lovely flavour. Quite different.

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When we walked up to it, it was sort of Monarch of the Glen.

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-Lovely antlers.

-The top - there's not many layers in there.

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It's trying to be flaky.

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-Would you mind if I eat an antler?

-Be my guest.

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-Great flavour.

-Is it?

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-It's delicious. But the pastry is just a bit...

-Too thin.

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You can see how thin it is, and therefore it can't flake.

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It's trying to, but it can't.

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Although, there's some great lamination on the antler.

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-Thanks, John.

-Thank you.

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Delicious.

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I think it looks great. The design of it looks great, the cuts...

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-Love the little fishy eyes, Ryan.

-Thank you.

-Very sweet.

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Mm... It's a bit soggy right down the middle of that.

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You needed a little bit longer just to catch that bit there.

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It's got a great texture. It looks amazing inside.

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It does. Flavour is really good.

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You've used these very subtle spices.

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I think you've got a beautiful flavour of fish, well baked fish,

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the blend of the flavours is so subtle,

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-and I think you've got great layers in that pastry as well. Well done.

-Thank you.

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I think it's quite coquettish. You know, it's saying,

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"Look at me, look what's inside. Come on in."

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I think it looks like the Alien film.

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SHE LAUGHS NERVOUSLY

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I think it's happened because you told us earlier on

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-you weren't going to chill your meat.

-Uh-huh, yeah.

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But because the whole thing would've been a bit warm, not stone cold,

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that's why it's had a little trickle down the side.

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-Yeah, that's completely...

-I'm looking down the other side.

-The pastry melted before it cooked.

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The flavours inside I've no problem with but I do have a problem with the bottom.

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It's... Well, it's raw.

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-OK...

-Ooh, hello! Look at that!

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That flake is lovely.

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-It's quite impressive, that, Cathryn.

-Thank you.

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What, essentially, you've done, is you've made a massive sausage roll.

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-Yeah, OK. I know.

-I think it's nice.

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But it is, it's a massive sausage roll.

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It's a lovely family Wellington.

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You have a young family and I can imagine this appealing to everybody.

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It's different from all the others

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-but for me, it's absolutely delicious.

-Mmm.

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I'm actually really shocked that they liked it as much as they did.

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'Pastry's not my big forte'

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but the lamb was perfect. Mary did love the lamb.

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SHEEP BLEATS

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I would say I don't think it could've gone much worse

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but I think it could've gone worse.

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Well...no. At the moment it couldn't have gone worse.

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Of the many pleasures of pie-eating,

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surely the most satisfying

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is that moment where you cut in through the crust

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and reveal the beautiful, succulent filling that lies within.

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But imagine if said filling was a slimy, elongated fish

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that had been hauled out of a polluted river.

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'London's East End market workers have long enjoyed cooking with eels.

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'Throughout the 19th century, freshwater eels were part of the staple diet of the working classes.

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'At the time of the Industrial Revolution,

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'when the East End of London was overcrowded, polluted

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'and desperately poor, eel pie became ideal Cockney grub.'

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Now, clearly, we've got one very large eel pond

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in the form of the Thames.

0:17:430:17:45

Presumably, the Thames played a huge part in the whole eel industry?

0:17:450:17:49

There was a huge tradition of eel-fishing in the Thames

0:17:490:17:52

going back centuries, and by the early 19th century,

0:17:520:17:55

when the river was beginning to get very polluted,

0:17:550:17:58

eels are one of the few things that could survive.

0:17:580:18:00

Ollie, why were eels so popular as a pie filling?

0:18:000:18:03

In those days eels were very cheap. In the mid-19th century,

0:18:030:18:06

you could buy five pieces for a ha'penny.

0:18:060:18:08

They're also very nutritious, very high in fat,

0:18:080:18:10

and added to the piecrust, that would be a rich, filling dish which would keep you going

0:18:100:18:14

if you were a Victorian man or woman of work.

0:18:140:18:16

So they were the kind of perfect East End food.

0:18:160:18:19

Originally, they were sold by travelling street vendors.

0:18:190:18:22

By the middle of the 19th century, there were 500 of those in London.

0:18:220:18:25

They also sold live eels, if you can believe it,

0:18:250:18:28

so they would have buckets of thrashing eels

0:18:280:18:30

which people would grab their hands in and take home to cook for tea.

0:18:300:18:33

'Pie and mash shops became a more sociable and hygienic environment

0:18:330:18:37

'in which to consume pies.

0:18:370:18:40

'They were often family-run

0:18:400:18:41

'and became an integral part of the working-class community.

0:18:410:18:45

'By the First World War there were hundreds of pie and mash shops

0:18:450:18:47

'scattered around the East End of London.'

0:18:470:18:50

One well-known family running pie and mash shops here in the East of London

0:18:500:18:54

is the Goddard family,

0:18:540:18:56

and their shops are still going strong to this day,

0:18:560:18:59

proving that Cockney fare is still as popular as ever.

0:18:590:19:02

I'm going to go inside and get myself some eel pie.

0:19:020:19:05

Cor, my blimeys, Guv, strike a light, stone the crows!

0:19:050:19:08

So, Clive, what were the old pie and mash shops like?

0:19:100:19:14

Very similar to the one we've got now but with marble table.

0:19:140:19:19

And probably tiled walls.

0:19:190:19:22

-Sawdust on the floor.

-Oh, really?

0:19:220:19:24

-Why the sawdust? Cos of...

-Eel bone.

0:19:240:19:26

-Now, you say eel bones...

-Yes.

0:19:260:19:29

-How would those have made their way onto the floor?

-From there...

0:19:290:19:33

HE SPITS

0:19:330:19:34

-So, hence spit and sawdust?

-Yes.

0:19:360:19:38

'With eels no longer thriving in the Thames and their prices soaring,

0:19:380:19:43

'eels fell off the menus in the pie and mash shops

0:19:430:19:46

'to be replaced by beef.

0:19:460:19:47

'But Clive's resurrected a traditional eel pie recipe

0:19:470:19:51

'with a rough puff-pastry top and short-crust base,

0:19:510:19:54

'to give me a taste of this long-lost Cockney bake.'

0:19:540:19:57

-Amazing. Thank you so much for making this.

-I hope you enjoy it.

0:19:570:20:00

-I'm going in.

-Mind, there might be an odd bone here and there.

-OK.

0:20:000:20:04

Aw...

0:20:040:20:05

Mm..

0:20:090:20:11

I got quite a lot of eel in that one! It's quite rivery!

0:20:140:20:17

-I thought it'd be more chewy.

-It's a very delicate fish.

0:20:170:20:20

Yes, it's a nice, soft fish. People don't realise that it is

0:20:200:20:24

as delicate as it is.

0:20:240:20:26

-Is that nice?

-Do you know, it is.

-Oh, good!

-It is.

0:20:260:20:28

I'm quite getting into this, actually.

0:20:280:20:30

I might be an eel convert.

0:20:300:20:32

Two challenges remaining.

0:20:370:20:40

The bakers have no idea what kind of pie is about to hit them.

0:20:410:20:46

Of course, now it's time for the Technical Challenge, and, as ever, this is judged blind.

0:20:460:20:51

So, Paul, Mary,

0:20:510:20:52

if you'd care to go into the puff-pastry-lined pagoda of passion,

0:20:520:20:56

we shall see you later.

0:20:560:20:57

For today's Technical Challenge,

0:20:570:21:00

we would like you to make

0:21:000:21:03

a hand-raised pie.

0:21:030:21:05

And we'd like it chicken, bacon and apricot.

0:21:050:21:08

This is made with a hot-water crust,

0:21:080:21:10

which is the kind of pastry that basically defies

0:21:100:21:13

ALL the rules of pastry-making.

0:21:130:21:15

You've got two and a quarter hours to go, bakers.

0:21:150:21:17

-All the very best of luck.

-On your marks...

-Get set...

-Bake!

0:21:170:21:21

'Hand-raising pies is a bit of a lost art.

0:21:240:21:27

'The method all the bakers have been given will probably be unfamiliar.

0:21:270:21:32

'As will the equipment.'

0:21:330:21:35

This is particularly hard because they have to use a doilie

0:21:370:21:41

rather than a mould to raise the hot-water crust pastry around the outside.

0:21:410:21:46

The hardest thing they're going to encounter

0:21:460:21:49

is actually getting the thickness of the sides of the doilie correct.

0:21:490:21:52

If it's too thin, when they try to put the filling in, it'll crack.

0:21:520:21:56

If it's too thick then it'll be difficult to eat.

0:21:560:21:59

So you've got to get it just right.

0:21:590:22:01

And one of the key thing is where they will go wrong

0:22:010:22:04

is the releasing of the doilie.

0:22:040:22:05

If they haven't oiled their doilie correctly it will get stuck.

0:22:050:22:10

-Look at those layers, Mary.

-Absolutely perfect,

0:22:120:22:14

and the chicken is just done to perfection.

0:22:140:22:17

And you've got a good pastry on the side, not too thick, not too thin.

0:22:170:22:21

Good bit of jelly inside there which fills all the gaps,

0:22:210:22:24

and you can see distinct layers of the bacon, chicken, apricot,

0:22:240:22:28

bacon, chicken, apricot,

0:22:280:22:29

with the lid that sits below the level of the sides.

0:22:290:22:32

And that is the perfect hand-raised pie.

0:22:320:22:36

I have never made...or...

0:22:380:22:43

probably eaten a hand-raised pie but I've seen one.

0:22:430:22:47

'Hot-water crust pastry lives up to its name,

0:22:470:22:49

'made from hot water instead of cold.

0:22:490:22:52

'It needs to be worked while warm.'

0:22:520:22:54

I like making hot-water crust pastry because I'm quite hot-handed.

0:22:540:22:58

'Two fats have to be melted together.

0:22:580:23:00

'Butter for flavour and lard to give it its crisp texture.'

0:23:000:23:04

Oh, lard! I hate the smell of lard. It stinks.

0:23:050:23:09

'Once melted,

0:23:090:23:10

'the fat is added to flour and salt to create smooth, shiny dough.'

0:23:100:23:14

Interesting.

0:23:140:23:15

Never done hot-water crust pastry, never done anything like this before.

0:23:150:23:19

Never seen even some of the equipment.

0:23:190:23:22

I don't know. I've never had dollies, believe it or not!

0:23:220:23:24

Grease two medium-size pie dollies with some oil.

0:23:240:23:28

Didn't know what a pie doilie was till right now.

0:23:280:23:31

Guess this is it.

0:23:310:23:33

'The doilie is an ancient method of shaping a pie case

0:23:330:23:36

'without using a tin.

0:23:360:23:37

'The doilie is then removed and the pie baked in the oven

0:23:370:23:40

'so the sides of the pastry are directly exposed to the heat,

0:23:400:23:43

'becoming crisp and water-tight. Perfect for holding jelly or gravy.'

0:23:430:23:47

One pastry I'd never made and was worried about before applying for this whole competition

0:23:470:23:52

was a hot-water crust, and so for my auditions

0:23:520:23:55

I actually made an effort to make a hot-water crust pheasant pie.

0:23:550:23:58

So... But I never used dollies. I had a tin.

0:23:580:24:01

But the good thing is, one thing I learnt about hot-water crust

0:24:010:24:04

is that it falls apart and then you just paste it back together.

0:24:040:24:08

So it gives you confidence cos you've dealt with it once before.

0:24:080:24:11

'The recipe contains no instructions for raising the dough.'

0:24:110:24:15

Oh, dear. This is going to go really wrong.

0:24:160:24:19

'To prevent the dough from sticking to the doilie,

0:24:190:24:23

'they should rotate it while squeezing the pastry into shape.'

0:24:230:24:26

I've never seen one of these before in my whole life.

0:24:260:24:30

I don't know if this is right...

0:24:300:24:32

..or not.

0:24:320:24:34

I'm going to start again.

0:24:360:24:38

Manisha, presumably this is your first time working with this?

0:24:380:24:41

-Yeah. I'm not really aware...

-Is it freaking you?

0:24:410:24:44

-Yeah, because...

-Yeah?

-..this could have chances of me going out.

0:24:440:24:47

Don't know how to make puff pastry, don't know how to make this pastry.

0:24:470:24:51

-Oh, come on!

-It's all about the pastry these days.

0:24:510:24:53

Well...these days it is all about the pastry.

0:24:530:24:55

OK, right...

0:24:550:24:57

'The warm pastry must be chilled,

0:24:580:25:01

'giving the bakers time to make the filling.'

0:25:010:25:04

I'll be more comfortable when this goes in the oven.

0:25:080:25:11

At the moment I'm not sure how that pastry will come out of the dollies,

0:25:110:25:14

so a bit worried about that.

0:25:140:25:16

'The chilled pastry must be handled delicately.'

0:25:190:25:23

I don't know how to get these off.

0:25:230:25:26

If I roll it down then I could perhaps roll it back up, but...

0:25:260:25:30

This is not going to work.

0:25:300:25:32

'The slightest tear will allow the filling to seep out,

0:25:320:25:35

'ruining the pie's appearance.'

0:25:350:25:38

Must be a technique.

0:25:380:25:40

This can't be right.

0:25:410:25:43

So far, we are all in exactly the same predicament.

0:25:450:25:49

Nobody is able to get their pastry off of the dollies.

0:25:490:25:53

Oh, look at that! It's just a disgrace from start to finish!

0:25:550:25:58

Is knocking going to help? Knocking the doilie?

0:25:590:26:02

Why use a stupid thing like this when you can use tins?

0:26:050:26:08

We're not in the 1600s now, are we? Let's face it.

0:26:100:26:13

SHE GASPS

0:26:170:26:18

-It's out! It's out, it's out, it's out!

-SHE LAUGHS

0:26:180:26:21

(Yay! Still standing up!)

0:26:210:26:23

Right. How did I do that just then?

0:26:240:26:27

One hour to go, bakers!

0:26:270:26:28

Just going to make one free hand.

0:26:310:26:33

'Mary and Paul want to see clearly defined layers

0:26:340:26:38

'of bacon, apricot and chicken.'

0:26:380:26:40

This looks like something dreadful!

0:26:400:26:43

Oh, no! Oh, no! Oh, no!

0:26:430:26:45

'Crimping the pie lids prevents the filling from spilling out.

0:26:450:26:49

'The small hole allows steam to escape in the oven and stops the crust becoming soggy.'

0:26:490:26:54

I'm in a flap.

0:26:540:26:55

Oh, yeah, I didn't eggwash.

0:26:550:26:57

And I think that might be important, particularly for the colour,

0:26:570:27:00

so I'm just literally going like this, really quick,

0:27:000:27:05

pretending they've never been in the oven.

0:27:050:27:07

OK, and they're going back in and no-one's any the wiser.

0:27:070:27:11

Except I've got a bit of scrambled egg on my baking tray.

0:27:110:27:14

Done.

0:27:170:27:18

And nobody knew!

0:27:180:27:20

OK, bakers, ten minutes. It's just ten minutes left.

0:27:230:27:28

Look at them, they're hideous. Absolutely hideous.

0:27:280:27:31

Isn't this just the most horrible challenge you've ever done in your life?

0:27:310:27:34

Yeah. They look awful. They look absolutely awful.

0:27:340:27:38

'Paul's recipe demands that the pies are filled with a mixture of gelatine and stock.

0:27:440:27:48

'If this jelly doesn't completely surround the meat inside

0:27:480:27:52

'it will become dry as the pie cools.'

0:27:520:27:54

Please do not leak!

0:27:570:27:59

Stop dripping.

0:28:010:28:02

This one's leaking like any person's business.

0:28:020:28:05

It's going down and then out the bottom!

0:28:120:28:15

SHE LAUGHS

0:28:150:28:17

Ooh...

0:28:200:28:21

Right, they'll never know.

0:28:240:28:26

I'm completely out of my depth. I know that they look awful.

0:28:330:28:37

Bakers, your time's up now. That was a very, very tough pie-riddled day for you all.

0:28:380:28:44

We're actually going to ask you to leave them over night

0:28:440:28:47

so that the jelly can set,

0:28:470:28:49

and so Paul and Mary will judge them and taste them tomorrow morning.

0:28:490:28:52

That technical challenge was a bit of a nightmare for me from start to finish,

0:28:520:28:57

so it's not great that I've got to wait over night to find out my fate, really.

0:28:570:29:02

It was a disaster, yeah.

0:29:020:29:03

The pie was cooked. It looked a bit of a dog's dinner.

0:29:050:29:08

But at least it's a pie to hand in.

0:29:080:29:10

Tonight will be... I'm just going to have to forget about it tonight

0:29:100:29:13

cos there's absolutely nothing I can do now.

0:29:130:29:16

So I'll just have to try and keep that in the front of my mind

0:29:160:29:19

and not obsess over it at two o'clock in the morning.

0:29:190:29:21

After a restless night for the bakers, it's judgment time.

0:29:300:29:34

Mary and Paul haven't seen the baking

0:29:340:29:36

so have no idea which pie belongs to which baker.

0:29:360:29:39

When you glance your eye down these pies, the doilie you'd not

0:29:390:29:44

believe was the same size.

0:29:440:29:47

This one is dropped. The pastry is soft and has ballooned out.

0:29:470:29:50

There is no layers. It's just been thrown in.

0:29:500:29:56

It's not a hand raised pie.

0:29:590:30:03

-It's more like a pasty.

-Flavour is good though.

0:30:030:30:06

There has been some effort been made in this one

0:30:060:30:08

but there's been no crimping at all.

0:30:080:30:10

You needed to fold it in to give it that strength.

0:30:100:30:14

-The filling is absolutely delicious.

-It tastes good.

0:30:160:30:20

It just looks a mess.

0:30:200:30:22

I can't see any sign of jelly in that. See here?

0:30:240:30:27

There's nothing. Very little in there.

0:30:270:30:32

As long as the walls and the structure of your pie is strong

0:30:320:30:35

and it just doesn't pour straight out the bottom which

0:30:350:30:38

looking down here, it probably did on a few of them

0:30:380:30:42

especially this one.

0:30:420:30:44

-This has got a nice crimp on the outside.

-This is better.

0:30:440:30:47

This is better. Good colour. Crimping isn't bad.

0:30:470:30:50

-Got the layers right.

-The walls are pretty good as well.

0:30:500:30:53

-Again where's the jelly?

-This one has gone a bit lopsided.

0:30:530:30:59

-The layers are good.

-Flavour's nice. Pastry a bit thick.

0:30:590:31:06

Layers are good. Can't see the gelatine in there again.

0:31:090:31:14

We haven't got any at all. Look. It's a crisp pastry though.

0:31:140:31:18

The structure's not bad, but it's too fat.

0:31:180:31:23

Look at the size of the doilie. It's got no resemblance

0:31:230:31:26

to the size of the doilie.

0:31:260:31:27

OK, last one.

0:31:270:31:29

This is an improvement.

0:31:290:31:32

Although the pastry wall very, very thick.

0:31:320:31:36

And slightly underdone here.

0:31:360:31:38

But whose hand-raised pie has risen above the rest?

0:31:410:31:44

We're going to start from the last one which is here.

0:31:440:31:49

It's a pasty.

0:31:490:31:52

It's been packed and just splayed out.

0:31:520:31:56

Seventh place was this one.

0:31:560:31:58

The holes and everything that runs round that you obviously had

0:31:580:32:02

serious problems with the pastry trying to build it up

0:32:020:32:05

round the doilie and probably taking it off as well.

0:32:050:32:07

-Number six is this one.

-The lid, there's no crimping.

0:32:070:32:10

It's just been dropped on from a height. In fifth place is this one.

0:32:100:32:16

It's not bad. You got the layers in there

0:32:160:32:19

and again it goes down to the colour and the structure of it.

0:32:190:32:22

It's all collapsed and concertinaed in.

0:32:220:32:25

With Sarah Jane fourth and Brendan third, the battle for top place

0:32:250:32:30

is between Cathryn and John.

0:32:300:32:33

Number two is this one. It does look like a raised pie.

0:32:330:32:38

It's got lovely layers in it, pastry just a little too thick.

0:32:380:32:42

Obviously first place is this one.

0:32:420:32:44

Well done, Cathryn.

0:32:440:32:47

APPLAUSE

0:32:470:32:49

The layers are good, the colour is good, the crimping excellent.

0:32:490:32:53

It looks the closest to mine.

0:32:530:32:55

I'm really shocked, really happy and I can't wait to ring my family

0:32:550:32:59

later and tell them. They won't believe it because I phoned them

0:32:590:33:02

last night and said that was really horrible, horrible,

0:33:020:33:05

technical challenge so they'll be really surprised.

0:33:050:33:09

I could quite easily go out today. So could a few other people I think.

0:33:110:33:17

If my next bake wasn't up to standard or wasn't that good,

0:33:170:33:21

then definitely, you know, this girl's got to go out.

0:33:210:33:24

It's come to a point where you can't be average any more.

0:33:240:33:28

You've got to get your basics right and the pastry is a basic.

0:33:280:33:32

It means a lot to me. I've worked so hard to get to this point.

0:33:320:33:37

It's almost beyond baking now. It's not like life or death any more.

0:33:370:33:40

It's about good bakes and bad bakes. That's it.

0:33:400:33:44

Just one pie challenge remains for the bakers to prove they're

0:33:440:33:48

worthy of staying in the bakeoff.

0:33:480:33:50

If you take Cathryn and Brendan because I think they've done well

0:33:500:33:54

and put them to one side,

0:33:540:33:56

everybody else is in the danger zone.

0:33:560:33:58

It's the technical challenge that really sorted them out.

0:33:580:34:01

Ryan who I thought did really well, came last in the technical,

0:34:010:34:04

therefore it automatically puts you up for leaving the show.

0:34:040:34:11

We've now got the showstopper. It'll all rest on the showstopper.

0:34:110:34:14

So, bakers, it's your showstopper challenge of course.

0:34:160:34:20

And today we'd love you to make a sweet American pie.

0:34:200:34:24

So we're looking for a family sized American pie.

0:34:240:34:28

It's got no lid so you don't have to worry about that.

0:34:280:34:31

Just the side and bottom and crust. You've got three and a half hours

0:34:310:34:35

to bake it in. Best of luck, this is a big one. So, on your marks...

0:34:350:34:39

-Get set...

-bake.

0:34:390:34:41

The vast range of American pies were invented by European immigrants

0:34:430:34:47

who brought pastry making techniques with them to America

0:34:470:34:51

and took advantage of the local ingredients.

0:34:510:34:54

What I'm hoping for is that some baker picks up the idea of a

0:34:540:34:59

pumpkin pie, pecan pie, key lime pie and says you know what

0:34:590:35:02

that's far too sweet. I'm going to lessen that sweetness and let

0:35:020:35:06

the subtlety of flavours come through and give you that sense

0:35:060:35:09

of wow, I'm going to have another piece of that, because to be honest,

0:35:090:35:12

most of the American pies we've had before, I'd not go back

0:35:120:35:15

for another one.

0:35:150:35:16

Most of the bakers are making a sweet crust base which is

0:35:190:35:22

a shortcrust pastry enriched with sugar.

0:35:220:35:26

It's strong enough to hold fillings but delicate

0:35:260:35:28

and has a rich buttery taste.

0:35:280:35:31

I'm kind of in the danger zone at the moment

0:35:310:35:35

and the really technical part of this dish is in the pastry

0:35:350:35:39

and if I have problems with pastry, you know, that's it.

0:35:390:35:44

I might be history.

0:35:440:35:46

Ryan is pinning his hopes for survival on an American classic -

0:35:460:35:49

key lime pie and adding an unusual twist.

0:35:490:35:52

Ryan, what's different about your key lime pie?

0:35:520:35:55

I've actually brought in the flavour of ginger which isn't

0:35:550:35:59

traditional to a normal key lime pie. I put ginger with the lime.

0:35:590:36:03

-It goes really well.

-Your flavour combinations

0:36:030:36:06

generally have been very good, however in the technical you got

0:36:060:36:09

-a kick in the teeth but I'm looking forward to this.

-I think it's great.

0:36:090:36:13

My brother lives in America so I got a few tips from him

0:36:150:36:19

and he did say peanut butter was a goer so that's what I went with.

0:36:190:36:24

Cathryn's hoping to continue her run of success with her peanut butter

0:36:240:36:27

and squash pie filling packed into a chocolate short crust pastry.

0:36:270:36:32

I'd love to be star baker.

0:36:320:36:34

I'm reluctant to say it really

0:36:340:36:36

but I really want it before I leave to have got star baker once.

0:36:360:36:43

This could be terrible and then I've blown my chances, so.

0:36:430:36:47

Half of my family are American

0:36:510:36:53

and my childhood memory of pumpkin pie was it's disgusting.

0:36:530:36:57

So I've actually decided to try and make a pumpkin pie that was going

0:36:570:37:02

to be acceptable and palatable to my adult self.

0:37:020:37:05

Danny is making a trick or treat pie with a chocolate short

0:37:050:37:09

crust base lined with salted caramel and filled with roasted

0:37:090:37:12

butternut squash, maple syrup and a generous splash of rum.

0:37:120:37:16

One thing - Paul is notoriously abstemious

0:37:160:37:20

-when it comes to alcohol in desserts.

-Yes.

0:37:200:37:22

Puddings, pies etc. So you're in a difficult position now.

0:37:220:37:26

Do you basically make it all booze to satisfy Mary's palate

0:37:260:37:30

or do you ease off it for Paul?

0:37:300:37:32

I'm using a spiced rum and I actually think this is

0:37:320:37:36

quite rich and I think the rum just lifts it a bit.

0:37:360:37:39

Because otherwise it's just cloyingly sweet.

0:37:390:37:42

It's got all-American desserts to my taste

0:37:420:37:45

and I say this as a child being fed them.

0:37:450:37:46

For me, to make a good American pie you almost have to make it British

0:37:460:37:50

but then technically it's got to come through right.

0:37:500:37:54

I'll try, Paul, and we'll see what you have to say.

0:37:540:37:56

The kids like this. My husband loves this, it's one of his favourites -

0:37:580:38:02

banana, chocolate, rum and stuff.

0:38:020:38:05

It's good.

0:38:050:38:06

Sarah Jane's future in the bakeoff could rest on her chocolate

0:38:060:38:10

and banana cream pie with salted rum caramel.

0:38:100:38:13

The English don't do things like this do they? A bit embarrassed.

0:38:130:38:17

You love this kind of stuff, but we'd be like,

0:38:170:38:20

oh no, I'd rather just have an apple. I don't want a pie.

0:38:200:38:24

I'm making a sweet potato pie

0:38:240:38:28

and it's basically just sweet pastry and then a sweet potato filling

0:38:280:38:33

made with two potatoes, eggs and condensed milk - all nice things.

0:38:330:38:36

I really came up with the idea when I found some really old-fashioned

0:38:360:38:39

videos online of this being made by these kind of grassroots

0:38:390:38:45

southern American chefs and I'll was like, I need to try this.

0:38:450:38:51

I'm rushing the pastry. I'm so short on time.

0:39:000:39:03

And it's not chilling enough and it's falling apart. I mean.

0:39:030:39:08

To prevent the pastry getting soggy the case is baked before adding

0:39:120:39:16

the filling.

0:39:160:39:18

The ceramic beans conduct the heat evenly ensuring a crisp

0:39:180:39:21

and perfectly baked bottom.

0:39:210:39:24

Damn it!

0:39:240:39:26

In my rush I didn't put baking beans on.

0:39:300:39:32

The sites of the tart collapsed. I don't know why.

0:39:320:39:35

So I've to do a second batch obviously. Of course I'm panicking.

0:39:350:39:40

I'm sorry, Brendan.

0:39:460:39:47

Bakers, you've got one hour

0:39:480:39:50

until bye bye, American pie.

0:39:500:39:54

If that collapses on me again, I don't know what I'll do.

0:40:050:40:09

There's no plan B.

0:40:090:40:11

The bakers are using a variety of traditional American ingredients.

0:40:110:40:16

None have opted to make the most famous of all American pies

0:40:160:40:20

the humble apple pie.

0:40:200:40:22

This ironically blossomed from the fussy eating

0:40:220:40:25

habits of the first British settlers in the early 1600s.

0:40:250:40:30

When the English colonists arrived in the New World they find

0:40:300:40:34

a variety of fruit and vegetables with which they were very unfamiliar.

0:40:340:40:37

Of course they didn't trust the local population either.

0:40:370:40:40

This distrust led many of them not to use the local ingredients

0:40:400:40:43

and in fact in some colonies they even starved to death.

0:40:430:40:46

One solution the colonists found was to bring over fruit

0:40:460:40:49

and vegetables with which they were familiar, particularly apple.

0:40:490:40:52

So they brought apple seeds all the way from the old world to

0:40:520:40:55

America and planted orchards.

0:40:550:40:58

These orchards became vital to the colonists survival and in

0:40:580:41:01

the 1640s they were written into law with the state of Virginia

0:41:010:41:05

insisting that all landholdings above a certain size

0:41:050:41:09

-include an apple orchard.

-Soon apple orchards were spreading

0:41:090:41:11

right across the United States and were helped by early pioneers

0:41:110:41:15

such as Johnny Appleseed. From 1775 onwards he crisscrossed

0:41:150:41:18

the United States taking apple seed from cider presses

0:41:180:41:21

and scattering them all over the country.

0:41:210:41:23

It took ten years before the first orchards bore fruit

0:41:230:41:26

but when they did one of the first ways in which the colonists

0:41:260:41:31

celebrated their bountiful harvest was by baking apple pies.

0:41:310:41:34

You have the first apple harvest after ten years and it's wonderful

0:41:340:41:39

because it's a sign that they've established themselves,

0:41:390:41:42

the nation is growing the same way the fruit trees are growing,

0:41:420:41:46

they do the harvest, it's a fantastic triumph

0:41:460:41:48

and the ultimate thing they can do to celebrate is to make apple pies

0:41:480:41:52

because it was the only thing you could really make in these

0:41:520:41:56

really primitive ovens and kettles they had. Not cakes, pies.

0:41:560:42:00

The apple pie was fast becoming the iconic American dish and it

0:42:000:42:05

didn't remain the preserve of the British settlers for long, but was

0:42:050:42:09

adapted to suit the vast array of culinary tastes that formed America.

0:42:090:42:13

Each wave of people that came added their own influences.

0:42:130:42:18

So in the area where you've a lot of German or Pennsylvania Dutch

0:42:180:42:22

people coming in they had a very Germanic sour cream pie.

0:42:220:42:26

And as the apple moves into the Midwest,

0:42:260:42:30

you've the Scandinavian version which is an apple pie

0:42:300:42:33

but it's open and has a crunchy crust with chopped walnuts

0:42:330:42:37

and lots of cinnamon, but it's still an apple pie.

0:42:370:42:41

These pies from that moment became the image of America the nation,

0:42:410:42:46

self-sufficiency, colonial beginnings and most of all,

0:42:460:42:50

mom, because it was a sign of motherhood to be able to make

0:42:500:42:53

a good pie and that's why in World War II

0:42:530:42:57

they asked the American troops what are you fighting for?

0:42:570:43:00

They said we're fighting for mom and apple pie in the same way

0:43:000:43:04

that the English would say they're fighting for God and country.

0:43:040:43:07

The apple pie might have begun its American journey as a result

0:43:070:43:11

of the British settlers unwillingness to try new things

0:43:110:43:14

but it's gone on to symbolise the optimistic resourceful

0:43:140:43:17

and pioneering spirit that has built America.

0:43:170:43:19

It looks OK.

0:43:280:43:30

With the pastry cases out of the oven, the bakers

0:43:320:43:35

concentrate on their fillings.

0:43:350:43:37

Manisha's pureeing bananas with butterscotch sauce, whipped cream

0:43:390:43:43

and egg whites for her banana scotch pie, topped off with meringue.

0:43:430:43:48

What is going to set it? Have you got egg in it?

0:43:480:43:50

-Yeah, egg white.

-Egg white.

0:43:500:43:52

I'm going to whisk the egg white until it's firm-peaked,

0:43:520:43:55

fold it, put the banana in the double cream that's whipped,

0:43:550:43:59

and then fold that creamed banana within the egg whites.

0:43:590:44:02

And are you going to bake that?

0:44:020:44:04

No, then it's going to go onto the baked pastry

0:44:040:44:07

and it's going to set in the fridge.

0:44:070:44:10

Right.

0:44:100:44:11

I don't know how she's going to set her pie.

0:44:130:44:15

When we have the pies presented in front of us,

0:44:150:44:18

we've got to get a beautiful cut piece out of it

0:44:180:44:21

and that is the skill, not only getting all the flavours right,

0:44:210:44:25

the crispy pastry and everything else,

0:44:250:44:28

it's getting, when you cut into it,

0:44:280:44:30

-every single slice looks beautiful on the plate.

-Sits up and begs.

0:44:300:44:33

All the pies should have a firm consistency

0:44:330:44:37

to create the perfect slice.

0:44:370:44:39

It will be big, it will be special occasion, Thanksgiving-like,

0:44:390:44:43

and it captures the colours of America.

0:44:430:44:45

Brendan's using layers of blueberries, raspberries

0:44:450:44:49

and Chantilly cream in his pie

0:44:490:44:51

to represent the red, white and blue

0:44:510:44:53

of the American flag.

0:44:530:44:54

His pie won't be baked again, so he's using pectin in the blueberries

0:44:550:44:58

and gelatine in the raspberry chiffon,

0:44:580:45:02

a layer of strained raspberries mixed with cream,

0:45:020:45:05

to set the filling.

0:45:050:45:06

It's just enough that it slices and holds its shape.

0:45:060:45:09

Ryan's using a natural reaction between condensed milk

0:45:090:45:12

and acidic lime juice to thicken his pie filling,

0:45:120:45:15

which is then baked in the oven.

0:45:150:45:17

OK, which way round is it?

0:45:170:45:20

Dish, dish, dish, yep.

0:45:200:45:21

Um... Idiot.

0:45:250:45:26

Probably use that one. Don't worry.

0:45:260:45:28

Now watch it, it might splash.

0:45:310:45:33

John is pulling out all the stops

0:45:350:45:37

with his star-spangled pecan pie

0:45:370:45:40

with sour cherries and chocolate ganache

0:45:400:45:42

in a sweet crust pastry.

0:45:420:45:43

I don't know, I do always feel under pressure in this tent, you know,

0:45:430:45:47

because no matter how good you do in one round,

0:45:470:45:51

the next round could go bottoms up, so...

0:45:510:45:55

I feel under immense pressure.

0:45:560:45:59

OK, bakers, you've got 30 minutes left on your pie clocks.

0:46:000:46:04

30 minutes, please.

0:46:040:46:06

Ryan's making an Italian meringue for his topping,

0:46:080:46:11

adding cooked sugar syrup into whipped egg whites.

0:46:110:46:14

Right, so I'm taking a risk because I was such rushed for time,

0:46:140:46:18

I whipped the egg white before I left it in the fridge.

0:46:180:46:21

Hopefully, it won't slow me up.

0:46:210:46:23

I'm re-whipping it again, this time in a sugar syrup

0:46:240:46:28

and I'm just hoping it'll hold.

0:46:280:46:29

The beaten egg whites trap hundreds of bubbles, creating volume,

0:46:290:46:33

but if overbeaten or left too long,

0:46:330:46:35

the bubbles burst and the egg white turns to liquid.

0:46:350:46:39

Oh, my goodness! Look at that!

0:46:420:46:44

Definitely out this week, people.

0:46:470:46:49

-What am I supposed to do?

-Caramel.

0:46:490:46:53

-Oh!

-Caramel, Manisha?

0:46:530:46:56

Sugar. I'm going to try and patch it on with sugar.

0:46:560:47:00

If the pastry tastes good, then I stand a chance of surviving.

0:47:100:47:13

If not, then I'm in danger.

0:47:130:47:15

Can you believe this? I don't think I can handle the pressure, you know.

0:47:200:47:24

Yee-ha! You be gettin' them pies ready in five minutes!

0:47:240:47:26

I don't know why I'm speaking Norwegian.

0:47:260:47:28

Shaking like a...

0:47:310:47:34

leaf.

0:47:340:47:35

How's it going, Manisha?

0:47:390:47:40

As you can see, not good.

0:47:400:47:42

It is dripping.

0:47:440:47:46

I should actually just leave it. That does not look right.

0:47:480:47:51

There's a bit of a gap here, isn't there?

0:47:510:47:53

Is there something you can shore it up with?

0:47:530:47:56

Shall I do it with lots of meringue?

0:47:560:47:58

Is the meringue going to stop that from oozing out,

0:47:580:48:01

-do you think?

-Hopefully.

-Yeah.

0:48:010:48:02

OK, bakers, that's the end of the bake. Move your pies

0:48:020:48:05

to the end of the benches. Thank you and God bless America.

0:48:050:48:08

HE GASPS, SIGHS

0:48:120:48:15

For one of these bakers,

0:48:230:48:24

this will be the last time they'll face the judges.

0:48:240:48:28

Brendan, please bring your pie up.

0:48:330:48:36

It's quite an elegant-looking pie.

0:48:400:48:42

Pastry's nice and thin around the side. It looks crispy.

0:48:420:48:46

It's held quite well.

0:48:480:48:51

-It's well baked.

-Really well baked.

-Oh, good.

0:48:510:48:54

Sharp. Sweet. Flavour's coming through.

0:48:560:48:59

Well thought out.

0:48:590:49:00

Great base.

0:49:000:49:02

John. Please bring us your pie.

0:49:020:49:05

Oh, lovely!

0:49:070:49:09

SUE SMACKS HER LIPS

0:49:090:49:11

-There's a lot going on in there, isn't there?

-Yeah,

0:49:110:49:14

there is, but that's America for you.

0:49:140:49:16

I think it's very, very interesting.

0:49:160:49:18

I'm not mad on these cherries.

0:49:180:49:20

I think it's a nice idea. It's well executed.

0:49:200:49:22

I think you had a bit of a problem with the sleeve itself

0:49:220:49:24

but I don't think it's a bad thing, you've done quite well.

0:49:240:49:27

Good piping work.

0:49:270:49:29

A little bit of weeping with the caramel

0:49:310:49:33

coming just over the top. You've been too generous with it.

0:49:330:49:36

I think the pastry looks quite thin.

0:49:370:49:40

I like that cos it's not overpowering.

0:49:440:49:46

Everything goes with it and it's not too sweet.

0:49:460:49:49

-Overall, it's a nice pie.

-I'm pleased.

-Well done.

-Thank you!

0:49:490:49:53

This way.

0:49:530:49:55

Wheel of Fortune.

0:49:550:49:56

It doesn't look very appetising, if I'm going to be honest.

0:50:000:50:02

-Mmm.

-I really rather like it.

0:50:100:50:12

It's unusual. The spice is coming through.

0:50:120:50:14

The pecan's sitting well underneath. Good, crispy base.

0:50:140:50:18

It's very interesting.

0:50:180:50:19

Is that a showstopper?

0:50:190:50:20

Has it quite got the wow factor when you look at it?

0:50:200:50:23

Manisha.

0:50:230:50:25

I mean, obviously, you've had issues with it.

0:50:320:50:35

-Yes.

-OK, let's have a look inside the texture.

0:50:350:50:38

(That's a big mess.)

0:50:410:50:43

-Yeah, but it is.

-Right.

0:50:430:50:46

Your pastry is good.

0:50:470:50:48

Your pastry's crisp. After that...

0:50:480:50:52

-It's all downhill.

-Yeah.

0:50:520:50:54

You know what's wrong with it? What started at the beginning,

0:50:540:50:57

you have no setting agent in the whole thing.

0:50:570:51:00

There's nothing in there to set that off,

0:51:000:51:04

to build your layers up

0:51:040:51:05

and you had banana mousse, meringue, the caramel.

0:51:050:51:08

It's never going to set in a million years.

0:51:080:51:11

Danny, please bring your pie up for inspection.

0:51:120:51:15

-It's held up well.

-Mmm.

0:51:190:51:20

-It's baked well underneath.

-MEL: Smells good.

0:51:220:51:26

-Um, the alcohol...

-Yeah.

0:51:290:51:31

-Really strong.

-Right.

-Um...

0:51:310:51:33

The pastry's good. The texture of the filling is good.

0:51:350:51:38

The flavour's all right as well,

0:51:380:51:40

it's the alcohol, it's the only thing that's lingering in my mouth.

0:51:400:51:43

-It is. It's very strong.

-OK, thank you very much.

0:51:430:51:45

- I take your point. - Very tasty, though.

0:51:450:51:47

Cathryn, if you'd like to bring your American pie up.

0:51:470:51:51

-Mmm!

-Wow!

0:51:510:51:54

-I like the simplicity of the whole thing.

-That cuts beautifully.

0:51:560:52:00

-The slice comes out well.

-Thank you.

0:52:000:52:04

-I don't like that.

-Don't you?

-At all.

0:52:100:52:12

It's like eating a pot full of crunchy peanut butter.

0:52:120:52:16

-But with none of the flavour.

-Oh.

0:52:160:52:18

I think you've made something

0:52:190:52:21

that looks wonderful, terribly tempting to eat, but...

0:52:210:52:24

-But then tastes disgusting?

-The taste is not very appealing.

0:52:240:52:28

Ryan, you're up next.

0:52:300:52:31

-I think it looks absolutely lovely. So fresh.

-Thank you.

0:52:350:52:39

To have it, instantly you know

0:52:400:52:43

that is key lime pie

0:52:430:52:45

because you've got the little pieces of lime.

0:52:450:52:48

-You nailed that one, Ryan.

-Thank you.

-You've absolutely nailed that.

0:52:550:53:00

The flavour of that lime coming through

0:53:000:53:02

and you get that crystallised ginger as well. That is very special.

0:53:020:53:06

-Thank you.

-That's a very nice pie.

0:53:060:53:09

-Sheer perfection.

-Oh, thank you.

0:53:090:53:10

That's fantastic, mate.

0:53:100:53:13

I really want to stay, so having a good bake for a showstopper,

0:53:130:53:18

you know, gets me to next weekend, so it's always good.

0:53:180:53:21

MANISHA: That pie did look horrendous.

0:53:230:53:25

There was nothing else I was expecting for them to say.

0:53:250:53:28

"Oh, it looks beautiful." "Does it?" "No."

0:53:280:53:30

You know, it didn't hold up, so...yeah.

0:53:300:53:34

The main quote that's sticking with me is, "It tastes awful."

0:53:340:53:39

Hero to zero. That's me.

0:53:390:53:43

Having sampled a slice of every pie,

0:53:430:53:46

it's up to Mary and Paul to decide who has truly excelled

0:53:460:53:49

and whose journey has come to an end.

0:53:490:53:52

-When you look at Cathryn's here at the moment...

-Who was a contender.

0:53:520:53:55

Before she came into today, she was that far from getting Star Baker.

0:53:550:53:59

I'm sorry. It wasn't good.

0:53:590:54:01

I think Brendan's had a great weekend again.

0:54:010:54:04

I mean, that tartness coming from the blueberries,

0:54:040:54:07

then the sweetness coming from the chiffon was delicious.

0:54:070:54:10

-He was the only person to use gelatine.

-Yeah.

0:54:100:54:12

His attention to detail, his knowledge,

0:54:120:54:14

as Bake Off goes on, he is getting stronger.

0:54:140:54:17

I'm getting a smell of lime from this lovely piece of pie here

0:54:170:54:20

which is of course Ryan's.

0:54:200:54:22

I thought it was absolutely outstanding

0:54:220:54:25

and it tasted way above all the others.

0:54:250:54:29

This, I mean...

0:54:290:54:30

-Technically, technical challenge...

-He was last.

-Last place.

0:54:300:54:35

Now, this breaks most of the rules that we'd set, but actually,

0:54:350:54:39

that is good enough on its own to put him through to Star Baker.

0:54:390:54:44

So we started off today pre-showstopper

0:54:440:54:46

with six people being in trouble

0:54:460:54:49

and potentially up for consideration to leave the show.

0:54:490:54:51

Where do you think we stand after the big pie challenge?

0:54:510:54:55

For the ones that need to go -

0:54:550:54:57

Sarah-Jane could be in the ones to go

0:54:570:55:00

because I didn't think... I mean, it tasted OK

0:55:000:55:02

but having said that, I'd have to throw Manisha in there

0:55:020:55:05

because that was a disaster.

0:55:050:55:07

-Can I throw somebody else in as well?

-Yes.

0:55:070:55:10

Danny. The alcohol in that was far too much.

0:55:100:55:14

It wrecked what was actually, technically not a bad pie.

0:55:140:55:17

-Yes.

-To recap, we've got three in the danger zone -

0:55:170:55:20

Sarah-Jane, Danny and Manisha

0:55:200:55:22

-and two for consideration for Star Baker.

-Ryan and Brendan.

-Yes.

0:55:220:55:25

There's been much deliberation about this week's Star Baker

0:55:410:55:45

and I have to say, it's a first.

0:55:450:55:47

It began with something fishy.

0:55:470:55:50

In the middle was a pasty-like substance

0:55:500:55:52

but it ended on a high.

0:55:520:55:54

In fact, this pie was so good that Paul and Mary

0:55:540:55:57

wanted Ryan to know it was one of the best things they have tasted

0:55:570:56:02

in all three series of The Bake Off.

0:56:020:56:04

-Congratulations, Ryan.

-Well done, Ryan!

-You're our Star Baker.

0:56:040:56:08

Oh, my goodness!

0:56:080:56:09

-Thank you.

-Well done.

0:56:090:56:11

But sadly, one of you,

0:56:110:56:15

this is where your Bake Off experience ends, I'm afraid to say.

0:56:150:56:20

And the person that we're going to say goodbye to this week is...

0:56:200:56:23

..Manisha.

0:56:270:56:29

-We're going to miss you.

-We are going to miss you.

0:56:290:56:33

Come and have a Mel/Sue sandwich. Whether you like it or not!

0:56:330:56:37

'Manisha struggled. We're halfway through now.'

0:56:380:56:41

Things are only going to get harder from now.

0:56:410:56:43

I think she'd find it quite painful as we go on.

0:56:430:56:45

The technical challenges are going to get even harder

0:56:450:56:48

and I think she'd really struggle.

0:56:480:56:49

My family, if I tell them that I'm out,

0:56:520:56:55

they'll be all right with it because obviously...

0:56:550:56:57

I don't know, they'll be all right with it, I think.

0:56:570:57:00

They'll be a bit dis... I don't know if they'll be disappointed or not

0:57:000:57:03

but I hope they're not, you know.

0:57:030:57:05

That's the only thing I don't want to do, is disappoint people.

0:57:050:57:08

'But yeah, it's been good.'

0:57:090:57:11

This whole Bake Off has definitely given me good confidence, you know,

0:57:130:57:16

that I can do things. Even if they mess up, I can still do them.

0:57:160:57:19

I feel a bit battered by this one, actually.

0:57:210:57:23

I think I've scraped through.

0:57:230:57:25

I live to bake another week! Yay!

0:57:250:57:28

'I think what means to me more than anything else'

0:57:290:57:32

is when they said this was one of the best bakes they'd had in a Bake Off.

0:57:320:57:36

and didn't realise it was that good

0:57:360:57:38

so yes, it took me by surprise.

0:57:380:57:40

Very lifted because the standard's been so high

0:57:400:57:43

and I think I might go home and make that key lime pie.

0:57:430:57:46

Next week...

0:57:460:57:48

I feel a bit panicky already, which is not a good way to start.

0:57:480:57:52

Rrgh! Stress!

0:57:520:57:53

-Why am I stressed? It's just baking.

-'It's time for pudding.'

0:57:530:57:57

Ooh, look at those!

0:57:570:57:59

'With a double signature sponge bake...'

0:57:590:58:01

The judges are making the challenges harder and harder.

0:58:010:58:04

Oh! Oh, no!

0:58:040:58:08

A royal technical challenge from the queen of baking...

0:58:080:58:11

-"Make the jam." That's detailed, Mary(!)

-I hate it when this happens.

0:58:110:58:15

Every single week in technical challenge, it's a guessing game.

0:58:150:58:18

A strudel challenge that will stretch them to the limit.

0:58:180:58:21

So far that you can...

0:58:210:58:24

But whose showstopper will stop everything?

0:58:240:58:27

Then that spike...

0:58:270:58:28

There was a lot of blood. It was grim.

0:58:280:58:32

Subtitles by Red Bee Media Ltd

0:58:490:58:52

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