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The Great Australian Bake Off (2013) Season 9 Episode 3- Pie Week
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00:00You
00:22Doctor, how's it going? Shhh, let me concentrate. Sorry
00:27Knife?
00:28Knife.
00:31Fork?
00:32Fork.
00:36Sauce?
00:37Sauce.
00:43Say when?
00:44When.
00:46It's Pie Week.
00:48Last time. Happy Biscuit Week!
00:51Ayesha baked a pod of perfect Bickies.
00:54That's fantastic. You should be so happy with that.
00:56Winning her the proud title of star baker, but a tough cookie meant we said goodbye to Eric.
01:06It's been so wonderful having you here. Thanks guys.
01:10This time...
01:12Pies are like a kind of warm hug.
01:16Our ten remaining bakers keep their eyes on the pies.
01:19I can't believe I'm just staring at an oven.
01:22With a testing technical bake...
01:24Rachel's asked us to do a letter fold.
01:26Haven't written a letter in a hot minute.
01:28Fit for royalty. I'm a horrid little king.
01:31And the bakers puzzling showstoppers...
01:34Aww.
01:35...are too much for the judges.
01:37The colours on here are just so blinding.
01:41It's such a beautiful day.
01:50Aww.
01:51Yes.
01:52Woohoo!
01:53I can't wait to cook a pie.
01:55A pie can be a dessert. A pie can be a dinner. It can be a snack.
02:13Yay!
02:14Who doesn't love pies?
02:16Good luck.
02:17Good luck.
02:18I love making pie, eating pie.
02:20Pies are like a kind of warm hug.
02:23Good luck.
02:24Good luck.
02:25Hello, bakers, and welcome to pie week, the only week with 3.14 days.
02:30Yeah, fun joke for all of us who still know what pie is.
02:34For your signature bake, Rachel and Dan would like you to make 12 party pies.
02:39Oh, yeah.
02:40A party pie is like a regular pie, but smaller and more fun.
02:44By that logic, I am the regular host and Natalie is the party host.
02:49LAUGHTER
02:52Your party pies should have a pastry base, a pastry top
02:56and a delicious savoury filling.
02:58All 12 pies should be identical and snack-sized.
03:01I love snack-sized food.
03:03It's so flirty, it's like, you think this tastes good?
03:06Mm-hm. Try me full-sized.
03:08LAUGHTER
03:09Bakers, you have two hours to bake your signature party pies.
03:13On your marks...
03:14Get set.
03:15Bake!
03:23Oops.
03:24I spilled some flour everywhere.
03:25Our bakers need to make a delicious pastry.
03:28Ooh.
03:29Little bit more.
03:30Not too thick so that I can taste the filling
03:33and it needs to be really well baked.
03:35I'm starting with my pastry just because I need that to chill
03:37for as long as possible.
03:38Plant-based butter just has a lower melting point
03:40than regular butter.
03:41With party pies, I want the bakers to think about
03:44unique flavour combinations and creative presentation.
03:47I do love a party pie.
03:49I like to take the top off and put sauce in the middle
03:52and let it cool down a little bit and then take a bite.
03:55I would put the tomato sauce in the pantry.
03:57My husband insists that it goes in the fridge.
04:00I've caved over the years and it definitely goes in the fridge now.
04:04Beth's rough puff party pies will be golden inside and out,
04:09decorated as the Moroccan sun
04:11and filled with a tender lamb tagine filling.
04:14Just so keen to have a savoury bake
04:17because we've done so much sweet stuff.
04:21So at the moment I'm making my cheddar crust pastry.
04:24Nice and homey pie.
04:26Vanessa's cheddar shortcrust party pies will be filled with two
04:30classic Italian ingredients, ricotta and silverbeet.
04:34The cheese in the pastry is great,
04:36but it can colour even quicker than normal.
04:39So just be careful that it doesn't overcook.
04:41Well, I love cheese and anything with cheese.
04:44Cheese, cheese, cheese.
04:46I go to Cheezaholic Anonymous.
04:48No wonder I've seen you there.
04:50You're not supposed to tell anybody.
04:52All right, let's get a coolin'.
04:56Keeping the dough chilled will ensure the pastry puffs up.
05:00So when baked, the layers will be nice and crunchy.
05:03Stick it in the fridge.
05:05So I'm working on my filling.
05:07I'm frying off some pandan leaves.
05:09Pandan is kind of like grassy vanilla,
05:12which seems like a weird thing to put in a curry,
05:15but it just gives this beautiful, like, floral flavour.
05:18Jay's vegan shortcrust masak mara party pies
05:22will use mushrooms instead of meat.
05:24The zesty tomato filling will get a kick from Kashmiri chilli.
05:28Why do they need 12?
05:30No.
05:31Darren only eats 10.
05:32Exactly.
05:33So my filling is chicken chitinaz,
05:37lot of cumin seeds, lots of chilli and fennel.
05:40Anirban's chicken party pies will have wattle seed
05:44infused in the shortcrust.
05:46Coconut milk will add creaminess to the dry curry filling.
05:49It's a thick curry.
05:51It's not very liquid.
05:52Yeah, so the consistency is not going to make your pastry go soggy.
05:55Absolutely not.
05:56But make sure the flavours are well balanced.
05:58I'm actually terrified.
05:59Both of you are pie gurus, so I'm not sure...
06:02We've had a few in our time.
06:04Good luck, mate.
06:10Hey, Brian.
06:11Hi.
06:12Can you tell us what you're making today?
06:13Je suis désolé.
06:15I'm making a par auxiennes cassoulet pie.
06:19Oh, my goodness.
06:20I'm so sorry.
06:21The franglais.
06:22I'm so sorry.
06:23Yes.
06:24Yeah, yeah, yeah.
06:25Sibu, please.
06:27Aiming to cook French better than he can speak it,
06:30Brian's time shortcrust party pies will have a cassoulet filling
06:33of speck, duck and pork.
06:36Beautiful ingredients.
06:37You've got the broccoli, the tomatoes.
06:39Just remember that these ingredients will release juices.
06:43Perfectly filling.
06:44I will do.
06:46Got the miso going in.
06:48Miso's salty but has a bit of a sweetness,
06:50and it just works with everything.
06:54Kalani's chicken, corn and miso pies
06:56will have parmesan in the shortcrust pastry
06:59to add to the sweet and salty party.
07:02Not to sound corny, but I really love corn.
07:05This is actually a chicken pie recipe
07:08that my great-grandmother made.
07:10I have tweaked it a bit,
07:12so I've added some leek and some brie to it.
07:14Hopefully this will brie a good addition to my pie.
07:17Did you get it?
07:18Brie?
07:21Aisha's shortcrust party pies
07:23will be filled with chicken, leek and creamy brie.
07:26Crunch will come from a family staple.
07:29Gnarly nuts.
07:31What's the kind of flavour of the gnarly nut?
07:34Like a pine nut kind of texture.
07:36These are found all over the place in the Solomons,
07:38and my family love to cook with them.
07:40Gnarly pies, dude.
07:41Hang ten or twelve as the case may be for the party pies.
07:44Yes, twelve.
07:45Thank you so much.
07:49On a recent trip to Thailand,
07:51I had the most delicious larb,
07:55so I decided to put it into a pie.
07:57Wes's shortcrust larb guy party pies
08:00will have a pork mince filling
08:02with toasted jasmine rice to soak up the excess moisture.
08:06I don't really cook a lot with pork mince,
08:10but it's widely used in Thai cuisine,
08:13so I thought keep it traditional.
08:16Bakers, this party is half over.
08:21Just the way I like my parties.
08:23One hour to go, bakers.
08:25Oh, God.
08:29Chilli and turmeric.
08:34I'm rolling out my rough puff,
08:35getting it into the moulds, ready to feel.
08:38I'm happy with how it's feeling.
08:41No.
08:42It's just melting.
08:44The butter's leaking a little bit.
08:46It's just so hot in here.
08:47I think I will be very tightly on time.
08:55Oh!
08:56That's the Kashmiri chilli.
08:58Jess's shortcrust party pies
09:00will have a lamb Rogan Josh curry filling.
09:03To offset the heat,
09:04the creamy tomato sauce
09:05will be packed with cloves and cardamom.
09:08My husband and I love having people over.
09:11Do you really like people coming over?
09:13Like, you have to clean and you have to get dressed.
09:17I know.
09:18And then sometimes people come early.
09:21We're doing seafood today,
09:22something a little bit different.
09:24I don't think anyone else is doing it.
09:26I chose these moulds
09:27because I want my fish pies to look like fish.
09:31Tatiana's seafood party pies
09:33will have a dill-infused shortcrust pastry
09:36filled with salmon, prawns and capers.
09:39So you're rolling your pastry out.
09:40That's for the top, yeah?
09:41Yeah, these are going to be the lids.
09:43But you didn't roll the pastry out for the bottom of your top?
09:46No, I pressed them in.
09:47I saw you pressed that in.
09:48Yeah.
09:49So there's a bit of a danger in the bottom
09:51that it's not even...
09:52There is, yes.
09:53But I have weighed my pastry out
09:55and I've made sure that it's thinner.
09:57But you want to make sure that pastry
09:59is perfectly cooked underneath.
10:01Exactly, yep.
10:06Going in.
10:12Bakers, you have the amount of time it takes me
10:14to eat all the pies at a party
10:16and then leave 15 minutes.
10:18You have 15 minutes.
10:20Oh, my God.
10:21Oh, bloody hell.
10:23I swear I was never going to do this
10:26and I'm doing it.
10:28I can't believe I'm just staring at an oven
10:31like it's going to change anything.
10:34Bake.
10:36Definitely not coming out.
10:38Oh, my God.
10:39This flour is actually identical to me right now
10:43besides my fluff and pastry stuff.
10:46Don't you reckon it looks like me?
10:48No.
10:49No, no, not the eight.
10:53Bakers, you have one minute left.
10:56I have to take it out.
10:59Whoa.
11:00Burt my arm.
11:01These are just not as cooked as I would like.
11:03I've pumped up the heat a little bit.
11:10Ten.
11:11Nine.
11:12Eight.
11:13Seven.
11:14Six.
11:15Five.
11:16Four.
11:17Three.
11:18Two.
11:19One.
11:20Three.
11:21Two.
11:22One.
11:23Take your hands off your pies.
11:24Well done, bakers.
11:25That was a tough one.
11:26Well done.
11:27Well done, guys.
11:28They're on a train, everyone.
11:30Ooh, another bake done.
11:41I love the little detail.
11:42You've got scales and you've got the little fins at the back.
11:45These are really inventive.
11:48Let's try.
11:55That dill flavour complements that fish filling wonderfully.
11:59The pastry is really well done.
12:01Nice and short and crumbly.
12:03Just think these are lovely.
12:04Thank you so much.
12:05Well done.
12:06Thank you so much.
12:07Oh, can you hear that flaky pastry?
12:11That's a good sound, isn't it?
12:17Really beautifully spiced.
12:19The lamb is well cooked, but it's not dry.
12:21Yeah.
12:22And it's the right proportion of pastry to filling.
12:24Well done.
12:25Thank you so much.
12:36Well, Darren's already saying it with his eyes.
12:38That is delicious.
12:42Perfect pie filling.
12:44The balance of spice and flavour you've got there is beautiful.
12:48I would eat that all day, every day.
12:50Next time, just give that pastry a little longer.
12:53I would.
12:56The pastry, a bit of rough ram edges.
13:01The filling for me is slightly too chunky.
13:04I could have done with a little bit more creaminess to it.
13:07Yeah.
13:08Ambitious choosing, cassoulet.
13:10This probably would have been more successful had it sat for maybe a day and kind of mixed all together.
13:19They're a little bit on the blonde side.
13:23The combination of miso with sweet corn has that rich, savoury, but sweetness to it.
13:29You just need to work on the pastry and work on your timing.
13:31So fair.
13:34I love the colour.
13:35They look really inviting.
13:40Beautiful pastry.
13:41You can actually see it, how it crumbles.
13:43And the cheddar.
13:44Love that flavour.
13:45The texture's all there.
13:46However, you're just lacking a bit of seasoning.
13:49The salt pepper at the end lifts everything up.
13:53Very crumbly pastry.
13:55On a couple of them, they're slightly cracked.
13:58So you just need it a bit longer in that oven.
14:01The flavour is great.
14:03Always love chicken, leek.
14:05Those gnarly nuts, they've added some good texture.
14:09Really nice golden tops.
14:11I love your little curry leaf garnish.
14:13I think it's beautiful.
14:14I can see why this recipe is a family favourite, because that curry is so fragrant, and the meat actually is very tender.
14:26Pastry underneath, sadly, is slightly underdone.
14:28Absolutely.
14:29Delicious flavour in the middle, though.
14:31Appreciate that.
14:32I noticed that not all of them are even or uniform, unfortunately.
14:37Yeah.
14:41I've never had lard inside a pie before.
14:44But I think it works really well.
14:46It's absolutely delicious.
14:48Because the butter must have melted into the dough, you just don't get the layering.
14:53Yeah.
14:55Tell me what happened.
14:56I can see one or two missing.
14:57Yeah.
14:58I was really battling time at the end.
15:00All right.
15:01I'm going in, Rachel.
15:02Okay.
15:09Oh, is it really spicy?
15:10That really does pack a punch.
15:12It might be a bit too spicy for some people, but I do actually love it.
15:16And that mushroom gives really good texture.
15:19Unfortunate that the pastry isn't quite perfected.
15:23I know what was up, Jay.
15:24You were testing the judges to see if they can count past five.
15:27It's confirmed.
15:28First time.
15:29Thanks, guys.
15:30Thanks.
15:32The party was a bit of a flop.
15:38Darren's reaction to my filling was super exciting.
15:42So I hope I made my fellow Indians proud.
15:55Hello, bakers.
15:56Welcome to this week's Technical Bake.
15:58You will need to rely on your baking instincts because the judges have left out parts of the recipe.
16:04It's like if Tom or I started a joke and they just never...
16:11Rachel Koo is the mastermind behind this week's Technical Bake.
16:15Any advice for our bakers?
16:16Seal up.
16:17And even the score.
16:21Thank you, Rachel.
16:22Now the two of you.
16:23Skedaddle.
16:24Good luck.
16:25Good luck.
16:27Now they're gone.
16:28Now they're gone.
16:29I can share that today you'll be making Rachel's galette de roi.
16:34Hmm.
16:35Originating in France, a galette de roi is also known as a king's pie.
16:39Rachel's version uses macadamia nuts instead of almonds.
16:43She's a bad influence and she's breaking the rules.
16:46And I don't like her being around you.
16:51Bakers, you have two hours and 15 minutes to make Rachel's galette de roi.
16:55Now, on your marks.
16:56Get set.
16:57Bake!
16:58Ah!
16:59Ooh!
17:02I can't get it.
17:03Okay.
17:06We are baking something I cannot pronounce.
17:08A galette de roi.
17:10Galette de boys.
17:11Galette de roi.
17:13Maybe.
17:19This is a galette de roi, a traditional French pie.
17:23It looks pretty spectacular.
17:25I love the golden colour on top.
17:27The puff pastry is absolutely key to this.
17:31If you don't fold the pastry right, you're not going to get those nice layers.
17:35And also with the scoring, you need to be precise.
17:39Yeah.
17:40Deceptively simple.
17:41This is a classic finish to a galette de roi.
17:45There is a small trinket hidden in the pie.
17:48Whoever finds it is crowned king or queen.
17:51I think it doesn't matter who gets the trinket.
17:54I am, of course, always the queen.
17:56I won't disagree with you.
18:04It's filled with a frangipan.
18:06The macadamia is such a great flavour.
18:09Really nice and buttery.
18:12A little bit of salt in there because that just brings out the sweeteners.
18:16Have you told the bakers how much salt to put in their frangipan?
18:19What do you think?
18:20On a light floured surface, roll out the dough.
18:27In order to get the perfect rise for their galette de roi, the bakers must turn their dough.
18:33Turning of the pastry causes the butter to have layers of pastry in between it.
18:39As Rachel's asked us to do a letter fold.
18:42So you roll it out, bring it in like you're doing a book.
18:47I haven't written a letter in a hot minute, but I think it just means like this.
18:53Place the dough into the freezer.
18:59Between turns, the bakers must keep their dough cold to ensure the butter doesn't melt
19:05and create a dense pastry.
19:12Remove dough from the freezer and give it two final turns.
19:17Final two turns.
19:23And it feels lovely.
19:25We're all folded, ready to go in the freezer.
19:30Subjects of the shed.
19:33You are halfway through your bakes.
19:36And the tax is going up.
19:38No!
19:42I'm a horrid little king.
19:44I am just starting my macadamia nut frangipan.
19:49So I'm just weighing out my macadamia nuts to roast.
19:55So I'm just creaming my sugar and butter.
19:59I'm just kind of trying to get the frangipan together.
20:03There is nothing specific in the recipe about the salt.
20:06So I'm just assuming I'm going to just put a little pinch of salt in here.
20:09Add the egg and mix until fully incorporated.
20:11And then add macadamia, which I can't do until the macadamias are roasted.
20:16Perfect!
20:19They look toasty and not burnt.
20:22Nice and golden.
20:23And we'll blitz them up.
20:28Whoa!
20:30Good frangipan should be creamy.
20:32Still have texture.
20:33Just utterly delicious.
20:35Get in there.
20:36I'm just going to put it in the fridge.
20:38Ready to pipe onto my pastry once I've rolled it out.
20:44Roll out the dough to a rectangle.
20:46Large enough to cut two 25 centimetre discs.
20:49Okay, okay.
20:50We've got this.
20:52You're beautiful.
20:54You are perfect.
20:56Pipe the frangipan evenly over the base.
20:58Starting from the centre in a spiral.
21:00Leaving one centimetre border.
21:01Okay.
21:05Little crown.
21:07Where to put the crown?
21:09French tradition says that whoever is lucky enough to find the trinket in their slice is crowned king or queen.
21:16It's a tiny little crown.
21:18That is beautiful!
21:19Yeah.
21:20I think my head's a bit too big though.
21:21Anyone would be thrilled to find this.
21:23Yeah, no.
21:24I want to walk away with this, but I will be leaving it here for your beautiful bake.
21:29Gently embed the crown trinket into the frangipan towards the border.
21:36Let's do you right there.
21:41Whoop.
21:43So Rachel told us to seal up, so what I'm assuming she meant by that is making sure that we've got a beautiful seal on our tart.
21:51I think that's also going to stop the filling from running out, so fingers crossed I'm sealing up.
21:59A good seal also ensures the frangipan bakes evenly and rises with the pastry.
22:05No air pockets.
22:07No, no, no, no, no, no, no.
22:08I'm now moving on to do the scoring. I'm using a ruler because it has to be very specific.
22:15Repeatedly score the parallel lines four centimetres apart from top to bottom.
22:20When Rachel said even the score, I think what she meant is that the scoring needs to be even.
22:26Only got one shot. You can't wide it out and start again.
22:31I've never scored before. What's it feel like?
22:34Time-consuming and tedious. Yeah.
22:35Ah.
22:40Bakers, you have 30 minutes left.
22:44Get a move on.
22:46Going in the oven.
22:49Let's kiss it full up.
22:51Rise, little rough puff.
22:53Please.
22:55The recipe doesn't say anything about how long I have to keep that in the oven.
23:00So I'll just keep on checking.
23:01The galette de roi needs to be baked until golden and crisp.
23:06Not enough and they'll be soft inside and blonde on top.
23:10It's kind of just the waiting game now.
23:13Which is torture.
23:15Does anyone want a cup of tea?
23:16Does anyone want a cup of tea?
23:27Just waiting, waiting, waiting.
23:31Bakers, you have one minute left.
23:33Whoa.
23:34You see everything.
23:36Looks evenly cooked.
23:38There's lamination.
23:39Ten.
23:40Nine.
23:41Eight.
23:42Seven.
23:43Six.
23:44Five.
23:45Four.
23:46Three.
23:47Two.
23:48One.
23:49Step away from your pies.
23:50Well done, Bakers!
23:51Woo!
23:53It looks good.
23:56Good lattice.
23:57Good crossing.
23:58That looks gorgeous.
23:59So does yours.
24:00Yeah, I want a bit more height.
24:03Everyone else's is so big.
24:04Well done, bakers!
24:08It looks gorgeous. Good lattice, good crossing.
24:11That looks gorgeous.
24:12It did. So does yours.
24:13Yeah, I want a bit more height.
24:15Everyone else's is so big.
24:19Bakers, please bring your galettes de roi to the table.
24:26Galette, voila.
24:28Got good colour on it.
24:29But it's not popped up.
24:31Oh, they all smell so good.
24:35The judges will now return to the shed
24:37to blind taste the baker's galette de roi.
24:40C'est magnifique!
24:43It was no easy task.
24:45And you've all managed to bake a galette de roi.
24:48So well done.
24:50This is going to be fun.
24:52Who's going to be king and who's going to be queen?
24:54I don't know.
24:57Now this galette de roi, it has a wonderful height.
25:00Fabulous colour.
25:02I wanted an even score,
25:04and the baker has definitely succeeded here.
25:10Sounds certainly very crispy and flaky.
25:13OK, I'm going to have a look for the trinket.
25:15I...
25:19Ah!
25:22Yay!
25:23Well done!
25:31The frais japan.
25:32The consistency is good.
25:33Very nutty.
25:34Very impressive pastry.
25:36When we cut through it, you heard that crunch.
25:39This is a very good galette de roi.
25:41On to the next.
25:43It certainly is a little bit flatter than the first one,
25:46isn't it?
25:49The filling is well roasted,
25:52and the salt is coming through at the end,
25:55which means it's well balanced.
25:57Yeah, it's just we don't have that distinctive puff pastry layers inside.
26:03That filling is just seeping out the side.
26:06Therefore, it hasn't been sealed properly.
26:11It's lacking a little bit of salt, I'm afraid.
26:13Pastry at the bottom is just underbaked,
26:15but they do have a nice flakiness.
26:19Look at that.
26:20Really shiny, deep golden colour.
26:26The base is quite thick,
26:27but the pastry itself is buttery and flaky.
26:30Really great toastiness on the macadamia nuts.
26:33Good level of salt as well.
26:34And there's great texture in there.
26:37I love the scoring on this galette de roi.
26:40It's very precise.
26:46The saltiness with this fragepan is really wonderful.
26:50It really enhances the nuttiness of those macadamia nuts.
26:54Yeah, and unfortunately the pastry, too thick on the bottom and on the top,
26:59it's just a little bit too blonde.
27:08The baker has definitely over-roasted those macadamia nuts
27:12because you get that slight bitterness.
27:14And that's a shame because the pastry was really awesome.
27:18Let's move on.
27:19If you do do scalloped edges like this,
27:22it will inhibit the puff from rising.
27:30The filling, salt-wise, I would have put it up just a little bit.
27:34It needed longer in the oven
27:36because you can see here the dough is uncooked.
27:43There's a lovely toastiness to the filling.
27:46Yeah.
27:47As soon as I cut into that,
27:49I could see that it's really soft in places.
27:53Second to last.
27:54Let's have a look.
28:00Even though this pastry is lacking those layers that rise,
28:05that base is beautifully golden.
28:07It's crisp.
28:08Yeah.
28:10Wonderful, toasty macadamia nut frangie pan in the middle.
28:14Last one.
28:17Yay!
28:20Well done.
28:23Queen, Rachel Koo.
28:28She definitely wears it better.
28:37On the base here, you can see that the dough is uncooked.
28:41Yeah.
28:42The filling, although toasted correctly and the right consistency,
28:46it's just been slightly over-salted.
28:50The judges will now rank the bakes from 10th place to first.
28:56In 10th place, this is this.
28:59Tatiana.
29:01Again.
29:03You know, those scalloped edges, they made their pastry rise unevenly.
29:08In 9th place, Wesley.
29:12It's very flat, unfortunately.
29:148th.
29:15Vanessa.
29:167th.
29:17Jay.
29:19In 6th place.
29:21Kalani.
29:225th.
29:23Anagon.
29:24In 4th position.
29:26Oh, my gosh.
29:27Aisha.
29:28In 3rd position.
29:30Beth.
29:31In 2nd place.
29:36Who's is this?
29:38Brian.
29:40Well done, mate.
29:41Fantastic colour on there.
29:42You took the nuts just a bit too far.
29:45Which means in 1st place...
29:50Fantastic height on the puff pastry.
29:53Beautiful colouring.
29:54Wonderful scoring.
29:55You really executed this well.
30:00Redemption.
30:02Perfect.
30:03I was happy with the pastry, and then when I put it in the oven and I saw it, I thought...
30:11Ah.
30:12It's okay.
30:13Tomorrow's another day.
30:14Another bake.
30:15Another day.
30:26Good morning, bakers.
30:27It's showstopper time.
30:28Rachel and Darren would like you to create a tangram pie, which is a real showstopper.
30:32Because I had to stop the show and Google what a tangram is.
30:39Originating in China, a tangram is a puzzle in the form of geometric shapes that can be arranged to create a variety of patterns.
30:49Your pie can have any type of sweet filling you like, and be any shape you like.
30:53But most importantly, the top of your pie should be inspired by the tangram puzzle.
30:58Bakers, you have four hours to piece together your tangram pie.
31:05On your marks...
31:06Get set!
31:07Bake!
31:08Get set!
31:09Get set!
31:10Get set!
31:11Get set!
31:12Get set!
31:13Get set!
31:14Get set!
31:15Get set!
31:16Get set!
31:17Get set!
31:18Get set!
31:19Get set!
31:20Get set!
31:21Get set!
31:22Get set!
31:23Get set!
31:24Get set!
31:25Get set!
31:26Get set!
31:27Get set!
31:28Get set!
31:29Get set!
31:30Get set!
31:31Get set!
31:32Get set!
31:33really important today. It holds all your flavour, so you want to make sure that it's
31:36something sturdy and it's delicious.
31:38Alright, here we go. The tangram pie. What a weird request from Rachel and Darren.
31:45Tom, are you still here? Yeah, cool.
31:47I'm watching in stunned silence.
31:50Tom, are you still here? I'm still here. You can really just...
31:53Stop it. I've got it.
31:54You're kidding me.
31:56Tom, did you see that? I did. Tom.
31:58Yep, that was genuinely impressive. Oh my gosh.
32:00Now I'm going to wear the blindfold and just sit with my own thoughts.
32:03You can just take these off. Yeah. Natalie, are you still here?
32:09Not too shabby. Hi Aisha. Hello. Yeah, I love walnuts. Really great flavour.
32:15With a push-in pastry, it can be fragile in places. This is not going to break as you de-mould it.
32:20I think blind baking, it definitely helps with getting a lot of that moisture out and getting
32:24a nice firm crust. Inside the walnut crust, a lemon filling topped with a blueberry custard
32:31will be the base for Aisha's fruity tangram pattern.
32:35As we've learnt, I'm just so nuts for nuts.
32:40Get every little scrap.
32:44Each layer is me and my housemate's favourite flavours.
32:50Hopefully they all complement each other just as much as we do.
32:52This needs to be filled.
33:06Chuck it in there for a couple of minutes.
33:07This is a hosco hack.
33:23Now I'm moving on to my filling.
33:25Rhubarb just reminds me of my nan.
33:26Every time I'd go to her house, she'd always have just a jar of stewed rhubarb and a jar of
33:31custard in the fridge and it was just something that was always there to snack on.
33:34Wes's shortcrust pie will be filled with an almond orange frangipan and rhubarb strawberry jam.
33:40Candied orange and roasted rhubarb will create the tangram design.
33:45I love rhubarb.
33:47I love rhubarb too, especially when it's this beautiful deep red colour.
33:51I would say putting the rhubarb in the oven, you have to be very careful because rhubarb can
33:56become a little stringy when you cook it.
33:58Yes.
33:59Tropical party over here.
34:05Mango takes me right back to Vanuatu, which is where I lived for a while.
34:08All the village kids throw rocks at the mango trees and getting the mangoes to fall to the ground.
34:12Beth's coconut shortcrust pie will have layers of lime and cardamom cheesecake,
34:18sliced kiwi and mango curd topped with a tropical fruit tangram.
34:23I can smell that red wine. It's amazing.
34:26We'll drink that again later. Who doesn't want red wine?
34:29I love drinking good, you know, mulled wine. And I love cooking and baking with alcohol.
34:34So I thought, why not using it in the pies?
34:38Wine not? Make a spiced shortcrust pie filled with cherries and honey cremeux,
34:44topped with a mulled wine jelly and apple and pear tangram.
34:49Using macerated cherries, you have to be careful that it doesn't make the base of the pie soggy.
34:54Yes, that's correct. Normally, to make sure the pastry doesn't go soggy, you need to kind of
34:58line it with maybe egg white or some chocolate or something.
35:01I'm doing the egg wash as well. Excellent.
35:04I noticed that you're trying to give our judges wine.
35:07I just want to warn you, it's a good plan, but last time they robbed a bank.
35:14That's a nice breeze.
35:18I think the shed has made me realise that I'm often drawn to flavours like
35:23from Asia or the Middle East.
35:25Ingredients that like kind of toe the line between sweet and savoury.
35:29Saffron is often used in a savoury dish.
35:31Jay's shortcrust pie, filled with pistachio frangipan and strawberry and sumac jam,
35:37will be topped with a saffron creme patissiere and a terrazzo tangram design.
35:44Mmm! That's great.
35:46Good saffron? Yeah.
35:47OK.
35:48That's the dark chocolate in there with some cream and we'll add some milk.
35:54This is our custard component.
35:56Tatiana's caraway shortcrust pie will be filled with chocolate and orange custard,
36:03topped with a fruit tangram and a boozy orange liqueur glaze.
36:08Oh, now we're talking.
36:10Now we're talking business.
36:11Orange and chocolate's very classic, but that caraway gives it a little edge.
36:15Yeah, get more of the adult pies.
36:17Smart thinking.
36:18Yeah.
36:19Just need to make sure that pastry is perfectly baked.
36:21I'm doing that today, trust me.
36:23I want to stay in this shed.
36:24Good attitude.
36:28Tough work.
36:30I'm juicing my lemon and limes to add some extra zing to my yuzu custard.
36:37Jess's zingy yuzu custard will brighten her black sesame pastry and frangipan filling,
36:42topped with a fruity tangram pattern.
36:45Yeah, it looks good.
36:51I wants it to be smooth.
36:54Yummy.
36:58There's so much passion in this bake, oh my god.
37:02Bakers, you are halfway through your bakes and let's face it, you've made it this far,
37:07you might as well keep going.
37:08Yeah.
37:09So my pastry, I'm going to see if I can roll it out.
37:18It's too warm.
37:19I'm just going to press it in.
37:20The pastry, I'm blind baking it so that it's nice and crispy.
37:29About 15 minutes in the oven.
37:35Please bake through, oh my god.
37:37With the pie bases baking in the oven, it's tangram time.
37:42That's so pretty.
37:45I like it a lot.
37:47So this is my cut off for my tangram pieces.
37:49This is how I'm going to make my shapes, nice and neat.
37:54Oh, yum.
37:55Help yourself.
38:06Oh, fruit.
38:07Off cuts.
38:07How funny is it?
38:08It's got a triangle and a centaur.
38:09It is cute.
38:09That's how I get my kids to eat their fruit.
38:12What are you saying?
38:13You need to eat more fruit.
38:16With a fruity tangram top, Vanessa's shortcrust pie will be filled with vanilla custard and a
38:22strawberry and kiwi jam with added basil.
38:26Oh, is there anything better than fresh basil?
38:29Mmm, smell that.
38:33Yum.
38:48It smells chocolatey.
38:52It's okay.
38:56What pastry is that?
38:58It's a caramelised...
38:59Ooh.
39:00..uh...
39:02..compressed...
39:04..cinnamon rough puff.
39:07God, you're impressive.
39:10Confi apples will fill Brian's compressed cinnamon rough puff,
39:13topped with a fruit tangram and boozy sherry creme patissiere.
39:17So the egg wash will seal it.
39:19Bobby doesn't need it.
39:22There's so much butter in this thing.
39:24It's pretty much waterproof at this point.
39:27I'm done with the blind bake.
39:29It's got some nice colour.
39:30I've got a baked cheesecake layer.
39:33And this has got to go back in the oven to bake for 15 to 20 minutes.
39:37Oh, my God.
39:44Oh, my pie has collapsed.
39:47You all right?
39:49Can you help me?
39:50Yeah, yeah, yeah.
39:51Can I use your knife?
39:52Yeah.
39:53All right.
39:53Where are we going?
39:54Oh, it's staying.
39:57It's staying.
40:00You got this.
40:00You got it.
40:01You got it.
40:01I'll leave you to it.
40:02Ah, so I'm just swelling in my jam.
40:04So I just need to get this back into the oven.
40:06So hopefully you get a bit of rice from the frangipan,
40:08and it should hopefully hold that shell together.
40:18I'm going to put it in for 15 and check it.
40:20I just want it at that wobble stage.
40:23I don't want it to go any further.
40:33Oh, my gosh.
40:37Got a nice wobble.
40:38It's looking good.
40:40That means it's baked, but not overbaked.
40:45It's looking good.
40:45I was panicked before because the pastry started to fold in,
40:48but it looks like the frangipan has filled it out
40:51and held the pastry in place.
40:53Bakers, you have one hour left.
40:55One hour?
40:56Hope you're not running tessellate.
41:01This is my creme pat, and I'm about to put this
41:05onto the top of my pie.
41:07Most importantly, a mulled wine jelly on top.
41:23That to the edges there.
41:25And I'll pop that back in the fridge for a little bit.
41:31Thank you so much.
41:32Bakers, you have 30 minutes left.
41:38Oh, God.
41:39I hope your shapes are shaping up.
41:44This is torture.
41:45Why did I decide to do it this way?
41:50It's not what I envisioned, so I'm just going to cross my fingers.
41:55Oh, it broke it.
42:04Brok-a-ded.
42:13Hi.
42:14You caught me concentrating.
42:16Very fancy pattern.
42:17Matches your top, actually.
42:19Who wore it better?
42:20You did.
42:21Oh, stop.
42:22Keep going.
42:25Bakers, you have two minutes left.
42:30If you are done, sit down and relax.
42:32If you are not, panic now.
42:35Already panicking.
42:40Come on, guys.
42:41You got this.
42:47I'm getting all shaky.
42:49Okay.
42:50It's fine.
42:51It's fine.
42:56It's just a bit rusty.
42:58Ten, nine, eight, seven, six, five, four, three, two, one.
43:09Step away from your pies.
43:10Well done, Begans.
43:12How's it going?
43:14Oh, my God.
43:15That looks awesome.
43:17I'm thankful that's over.
43:19I'm so proud of everyone.
43:21Vanessa, please bring your pie to the table.
43:43Beautiful golden brown pastry.
43:46There's something I want to do.
43:48We're going to jump together on the count of three.
43:50What?
43:51What?
43:51One, two, three.
43:54Yes.
43:54Look at that nice wobble.
43:56I love a wobbly custard.
43:59And that's the good way to test it.
44:00Because you want it to have a little jiggle, you know.
44:03Let's dig in.
44:04Okay.
44:14Well, you really hit the mark with the consistency.
44:17It's super smooth.
44:19It really complements the jam.
44:21But you could have been a bit more bolder with the basil.
44:24That pastry was incredible.
44:27Really well cooked.
44:28Nice and even all the way through.
44:30The topping looks professional.
44:32Really good pie.
44:36I love the vibrancy of the saffron custard.
44:39It really makes the other elements pop out.
44:42Have a look.
44:43Oh, look at that.
44:48Pistachio, strawberry jam.
44:51It works really well, Jay.
44:54I absolutely love it.
44:55The ratios that you've got references a classic pie where you'd have pastry, jam and frangipan.
45:01Your pastry is really stable.
45:04I would say, for me, it's the thickness.
45:07You just need to roll it out thinner.
45:08Okay.
45:11Nice and tall.
45:12You've got a deep dish pie, Tatiana.
45:15It's very rich and I was expecting more of a relief from the orange.
45:23Maybe if you'd had another filling, we could have tasted that caraway.
45:26The pastry is well baked.
45:28I would say, I remember that you pressed in the pastry.
45:31I did, yes.
45:32And you can see that because there's a little bit of a wave in the base.
45:39The colour on that pastry looks wonderful.
45:42Let's have a look inside.
45:49Oh, there's lots of different textures in there.
46:02It'd be awful at poker.
46:05I love the honey.
46:06I love all the spices.
46:08Pastry is well cooked.
46:09I would keep going back more and more to taste this.
46:12Those flavours are fabulous.
46:15They really encapsulate.
46:17Cupping your hands around a hot mug of mold wine.
46:20Sensational, mate.
46:22Appreciate that.
46:27Looking at your pastry crust, it is on the thicker side.
46:30We're going in, Rach.
46:32Brace yourself.
46:32Nice contrast with the blueberry and the lemon cream.
46:46That lemon just like bursts, smacks you around the mouth.
46:50Really love it.
46:51The blueberry on top is fantastic contrast.
46:54Even though that walnut pastry is very thick, it actually adds a wonderful texture and aroma.
47:01Very, very smart.
47:02Hats off.
47:05Brian, look at that.
47:05An optical illusion.
47:07They're almost jumping out at me.
47:11So I think you may have compressed this pastry down a little bit too much,
47:15making it really hard for me to cut through.
47:17That's resulted in it being undercooked.
47:19The heat hasn't been able to penetrate all of those layers.
47:25The confit apples are really lovely.
47:28So you've managed to retain that bite to the apple, but also get that caramelization.
47:34That passion fruit jelly underneath really does make that fruit pop.
47:42The pastry, you've rolled it out really fine.
47:45I love the thickness, but you can see a bit on the side there where it's uneven.
47:49I do think that the whole pie is firm and probably needed just to be a little bit softer.
48:00Okay, I'm sorry.
48:02The colors on here are just so blinding.
48:05Oh my goodness.
48:11Beth, that pastry is brilliant.
48:13Really tasty.
48:15I love toasted coconut and it comes through really well.
48:18The flavors are wonderful.
48:20That lime in the cheesecake filling.
48:23I would say you needed to set that curd a bit more.
48:26Whether it was a bit more egg yolks or gelatin, it's just slightly too runny.
48:34Wesley, I was really worried about that rhubarb on top.
48:38And it's unfortunate it hasn't quite turned out.
48:41Roasting rhubarb in the oven, it's just so unpredictable.
48:46I'm hoping that the flavors might win us over because the appearance unfortunately is just a little
48:51bit not quite there.
48:53I can see some cracks coming through the custard underneath, suggesting you might need a glaze on top of the fruit.
49:00Rhubarb and custard, classic flavors.
49:09But I wanted like at least half custard and half fredgipane.
49:13I think the ratio was off.
49:14Unfortunately, the rhubarb is not soft.
49:18It's a little bit stringy and then your pastry tastes great.
49:22It's a little bit on the rough side in terms of neatness.
49:28You've used the black sesame to pick up on the seeds in the dragon fruit.
49:32I thought that was really smart.
49:34Oh, look at that contrast on the bottom.
49:36The yuzu, oh, so beautiful.
49:44It is silky smooth.
49:46It's really intense and bright.
49:48Unfortunately, the pastry is a little bit under,
49:50but you're literally like a couple of minutes away.
49:51Thanks, Jess.
50:06A lot of tea to wash down all the pies.
50:09Some of the pies this week, wow.
50:11We had some fantastic fillings.
50:13Speaking of fillings, who is filling out the top parts of the rankings?
50:18Aisha, the blueberry and lemon pie.
50:21The walnut pastry was so tasty.
50:24The lemon was zingy and the blueberry was so alive.
50:27I thought it was a fantastic combination.
50:29Anaban, his mulled wine pie.
50:32Oh my goodness, the flavors in there.
50:34They just took me back to a Christmas market in Alsace.
50:38It was wonderful.
50:39Jess created this black sesame pie with this yuzu filling that was so smooth.
50:45The flavor was out of this world, really tangy.
50:49So who struggled?
50:50Tatiana, I was really hoping to get that caraway flavor that she spoke about in the pastry,
50:55but it didn't come through.
50:56The rich chocolate, it was just too much chocolate.
50:59Wesley, I had such high hopes.
51:02He decided to cook the rhubarb, which makes it very hard to cut it neatly and precisely,
51:08which is what we wanted.
51:10So that geometric design just wasn't there.
51:13Brian, he had undercooked pastry, but he had such a sensational filling.
51:19But really, you've got to get both of those right.
51:21All right, so who is going to get Starbaker?
51:26Tom, again, you know, we've been out, we've broken bread together.
51:29It doesn't work like that.
51:31We've still got some deliberations to do.
51:34When did you guys go out and break bread together?
51:35Don't worry about this.
51:36Okay.
51:37I don't think we should have told them.
51:39Every time.
51:42We didn't eat anything, we were just breaking bread.
51:49Bakers, congratulations on a fantastic pie week.
51:53This is my favourite part of the week, where I get to announce this week's Starbaker.
52:05This baker has impressed us with their precision,
52:08while proving that they're not afraid to go out on a limb
52:11with their daring use of complex flavours.
52:14This week's Starbaker is Anna Ban.
52:30Which means that I have to share who will be leading us tonight.
52:35This baker has impressed us with their imagination and ambition,
52:41and their support of others has shown us that they're not only a great baker,
52:46but also a great friend.
52:48We're really sorry to say goodbye to Wesley.
52:52I've had an amazing time. I'm really proud of myself.
53:01I will be taking away 11 new friends.
53:04Great work, great work.
53:07Wesley has such a unique touch to baking,
53:10and it was such a pleasure to watch him bake in the shed.
53:14Really going to miss him.
53:15Congratulations to our Starbaker, Anna Ban.
53:18Yeah! Well done, mate!
53:20I was not expecting Starbaker at all.
53:24Have you seen all the bakers in the shed?
53:26I really can't believe it.
53:27Can I get one?
53:31Anna Ban is our Starbaker.
53:34He has shown such skill this week.
53:36His flavours and his fillings were out of this world.
53:40Congratulations!
53:42No more piping!
53:43No more piping!
53:45No more piping!
53:50No more piping!
54:02Thanks for having us!
54:03I appreciate it.
54:07I'll see you next time!
54:09Bye!
54:11Bye!
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