- 19 hours ago
2026.S18E07
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TVTranscript
00:00Captions by GetTranscribed.com
00:00Captions by GetTranscribed.com
00:18It's pretty rough to be back in the black apron.
00:20Definitely not my favourite colour at the moment.
00:24I'm definitely nervous, but it's home cooking week,
00:27that's kind of what I'm all about.
00:28So I'm ready to give it everything I've got.
00:31Good morning, guys.
00:32Hello.
00:34Welcome to your very first pressure test.
00:44My God.
00:45A pressure test.
00:47I was hoping it wasn't going to be this.
00:49I know pressure tests can be very, very technical,
00:52very technique-driven,
00:53so I want to be really organised and really focused today.
00:56I hope you are ready.
00:58Because the legend who set this challenge,
01:00they're no stranger to the MasterChef kitchen.
01:04Good.
01:05Mmm.
01:06An icon of the Australian food scene,
01:09this guest is an absolute trailblazer.
01:12You'll find her legendary recipes in households across the country.
01:20She is a national treasure.
01:23The Aussie queen of home cooking.
01:25Please welcome, Maggie Beer!
01:37Oh my gosh, it's Maggie Beer.
01:39I can't believe she's here.
01:42That's so cool.
01:44Maggie Beer!
01:46Maggie Beer is an icon.
01:47She has just done so much for food in Australia.
01:51I mean, if you walk into the grocery store,
01:53you see Maggie Beer stock,
01:54Maggie Beer quince paste.
01:56She's everywhere.
02:03I never feel more welcome than coming in this door
02:06and having everyone be excited.
02:09How could you not?
02:10Full rock star status for you.
02:12Yes.
02:13At my age, it's pretty good.
02:18Maggie, we have a new batch of home cooks for you.
02:21What is it about home cooking that you love so much?
02:25Never having been taught to cook, I have only felt how to cook.
02:29And therefore, I don't have rules around how I should do things.
02:35So I can decide at all times where to go with food just by...
02:41It's the best way.
02:41..feeling it, talking to it, it talking to me.
02:45Luke, how does it feel to be standing in front of Maggie Beer?
02:48I'm pretty starstruck, to be honest.
02:51I'm a very big fan of Maggie.
02:53But I'm really excited to cook something for you.
02:55Mate, you're proper giddy, aren't you?
02:56Yeah, yeah, yeah.
02:57I think he's washing.
03:00Maggie, please, can you give us an hint
03:03of what is under these cloches?
03:05Well, let me tease you a little.
03:09I can't imagine anyone not loving what's under here.
03:16And it's not hard.
03:18It really isn't hard.
03:21Not hard for Maggie Beer.
03:22Not hard for Maggie Beer.
03:23Not hard for Maggie Beer.
03:24Maggie, can you please put them out of their misery?
03:28Today, you'll be making...
03:33Pies!
03:42Maggie's pies look homely and beautiful and elegant all at the same time.
03:47Why are we doing it?
03:50But what is actually going to be this challenge?
03:52Are they going to have to recreate two pies?
03:55I know that if that was me down there, I would be feeling sick to my stomach.
04:01Starting with savoury first.
04:03Guinea fowl and mushroom pie.
04:06Oh, my God.
04:07Because I love both.
04:08I love game and the flavours of the mushrooms and the herbs, I think, is fabulous.
04:13Talk to me, Maggie.
04:16And my apple and sage pie.
04:19Apple and sage.
04:21I don't have a sweet tooth, so even a sweet dish for me has to have a savoury element.
04:27The secret of a very good pie is the pastry.
04:32My absolute favourite pastry to use is my sour cream pastry.
04:38Sour cream just gives something so special, whether it's for a savoury pie or a sweet pie.
04:45It's so versatile.
04:47But there's a twist.
04:50You are not making these pies.
04:57But you are making Maggie's sour cream pastry.
05:04You must use Maggie's pastry, but then you can make any pie that you choose.
05:13There's just a sigh of relief.
05:16I don't like to follow strict recipes, so hearing we can make sweet or savoury
05:21and we need to choose our own filling is definitely reassuring.
05:24Right.
05:24I know it's a silly question.
05:26Who wants to come in and have a test?
05:29That's gone early.
05:30Come on, come on, come on.
05:33Look at the pastry.
05:35Oh, you can hear that.
05:38Oh, look at the stand.
05:40Did he do that?
05:41Oh, my God.
05:42There's a mountain in there.
05:43Maggie's pies look amazing, but then the smell hits you and it's just like a dream come true.
05:49Oh, my God.
05:50The filling is so flavourful, but the standout for me was that pastry.
05:54I don't know how she's done it, but the pastry is just perfect.
05:57It's perfectly cooked, perfectly flaky, and the flavour is just something that I've never had before.
06:02The biggest tip I can give you is when you're adding liquid, never put all your liquid in at once.
06:09Gauge how much liquid the flour needs because every flour is different.
06:14Every day the temperature, the humidity might be different, so you can't be totally prescriptive.
06:21And chill, chill, chill.
06:23And I don't mean your nerves.
06:25What I mean.
06:26Your filling must be really cool before you form your pie.
06:31My fiance's quite a baker and she discovered this recipe quite a while ago and she said,
06:35I don't want to put too many foot forward, but we do make this at home.
06:39We've eaten this exact recipe for pastry before.
06:41Yeah, we use it for our sweet and favourite pies at home.
06:44I have made it before, but you know, I've still got to pull it off today, so.
06:49Okay guys, you have one hour and 45 minutes to make any kind of pie you like.
06:59But you must use Maggie's sour cream pastry recipe.
07:04Which means, your pie must be the same size as Maggie's.
07:10You also have to create a side dish and a sauce to accompany your pie.
07:18So use your time wisely.
07:22The recipe, equipment and ingredients that you need for Maggie's pastry are all at your benches.
07:28For everything else, the pantry and garden up open.
07:33I hope you're ready because your time starts now.
07:41Good job, Wiggy.
07:44I love to see what everyone's choosing.
07:46I can tell where you're going.
07:51Maggie's behind us, everyone act normal.
07:53I'm just looking over your shoulder and making no comment.
08:00So we've set them up for success.
08:02They've got your recipe for your sour cream pastry.
08:04And this is quite a joyous challenge, I feel.
08:08I think it's the best challenge.
08:09Yeah.
08:09You know, like, these guys get to have a bit of Maggie, but also recreate something of their own.
08:14And I think they're going to shoot for the stars here.
08:16It doesn't feel like a black apron day.
08:18Yeah.
08:18It's so happy.
08:20Yeah.
08:20Wives are high.
08:21That's you, Maggie.
08:22Yeah, it is.
08:23They are excited.
08:25Their creativity can shine now and individuality.
08:29I think what we're looking for today is obviously how well they follow your recipe and use their intuition to
08:35create a pie crust that is golden and flaky and tasty.
08:40But the filling that they choose, even though it's their stamp, it needs to live up to that pastry.
08:44And then that all needs to be tied together with the side and the sauce.
08:48And they can't be an afterthought.
08:50No, I agree.
08:51And we have to remember that, unfortunately, someone is going home today.
08:57Ooh, what's Pat going?
08:59I can see some coconut cream.
09:00Ooh.
09:00And a bunch of spices.
09:01Curry vibes?
09:03I'm feeling really good.
09:04I've made Maggie Beard's pastry before, so that's something I'm familiar with.
09:08That could be a good leg up for me today.
09:12With pies, I often have made a lot of traditional pies with your beef, red wine, you know, beef, bacon
09:18and cheese.
09:18But today I really want to make something a little bit surprising.
09:22What's that, Pat?
09:23Pandan.
09:24Oh.
09:25I'm going to be making a chicken curry pie.
09:28And then I'm going to do a Sri Lankan green apple and cucumber salad with fresh coconut, green chilli, curry
09:33leaves and lime.
09:34And a mango chutney.
09:36So nice and sweet to cut through the acidity of the salad.
09:39Maggie's recipe says to focus on the filling before I get started on the pastry.
09:43So that's what I'm really focusing on at this stage.
09:46In the pie filling, we've got chicken and also potato.
09:49I love potatoes in curry, the texture they supply.
09:52A lot of spices.
09:53I've got cumin, coriander, chilli, turmeric, fennel.
09:56I think if I can nail this curry pie, it shows that I have more strings to my bow than
10:02just the traditional flavours.
10:04Hey Pat.
10:05Hello.
10:06How are we?
10:06I'm good.
10:07How are you?
10:07Very good.
10:08What's going on here?
10:10Chicken curry pie today.
10:11South Indian Sri Lankan vibe.
10:13Yeah.
10:14I did not pick that.
10:16I would have been like, you'll do like beef and red wine or cheese and steak or something like that.
10:22Yeah, and I will.
10:23We cook quite a few curries at home and it's something I really like to eat.
10:26Has this pie been on rotation at your house or is this just a curry that you're putting in a
10:31pie?
10:31Yeah, curry I'm putting in a pie.
10:33You've never done this one?
10:35Not in a pie.
10:36Out of all the pies you've made at home.
10:37I love the flavour of these types of lots of like, lots of your dry spices and I think the
10:43texture of it will hold up in a pie because you can get it to that right texture.
10:47Sounds like a beautiful idea.
10:49You're kind of reinventing the wheel.
10:50You're giving something Maggie that she may not have had before.
10:52Come on Pat, I want this for you mate.
10:54Yep, yep.
10:54We'll be there.
10:56I don't feel great about that one in five chance of going home but I've got my little turtle here.
11:01My little girl's got one at home so she's my good luck charm.
11:04I'm using every bit of luck I can today.
11:08Yeah girl!
11:09Yum!
11:10What's that?
11:11So it's Chinese sausage and then marinated chicken bun.
11:16Jackie!
11:17Hello Jackie!
11:18Today I'm going to make something different.
11:19I'm going to make a glutinous rice and chicken pie.
11:23Oh!
11:24So it's kind of like a take bun longangai.
11:26Okay.
11:27So Maggie, you've not had longangai before.
11:30It's glutinous rice that's been soaked and then put in with all these other fillings like Chinese sausage, chicken and
11:36seasonings.
11:37And then it's steamed in a steamer basket with lotus leaf around it.
11:41Wow!
11:41So instead of encasing all that in like a lotus leaf, you're doing pastry.
11:46Yeah, Maggie's pastry.
11:47Okay!
11:48Wow!
11:48I love the idea.
11:50What side are you going to do?
11:52It's just an Asian pickled salad on the side.
11:54Okay.
11:55So with like carrot, cucumber, sesame seeds.
11:57Just have a bit of brightness because it will be very like a bit denser.
12:01Yes.
12:01And I just love eating barbecue sauce with my pies.
12:04So for the sauce, I'm thinking I will do like a sweet sticky soy sauce with like ginger and garlic.
12:08Why did your mind go here for a pie?
12:11Because it's a very unconventional approach.
12:14It is!
12:14And it's a big day to take a risk like this.
12:17When I think of a pie that I love to eat, it's just full of fillings and it's full of
12:20familiar flavours.
12:20I love glutinous rice and I love all the little treasures that you can find throughout.
12:25So I'm hoping when you come into that pie, it is kind of like that.
12:28I would never in a million years have thought of it, but as you describe it, with all those little
12:33bits in it, I really want to try this.
12:36Great.
12:36This is definitely probably the wildest pie we'll get to this.
12:39Yes.
12:40I'm really, really intrigued.
12:42You're pushing me out of my comfort zone.
12:45Yeah, I think they're different.
12:48I've never made a pie with a rice filling in it.
12:50I don't think I've even eaten a pie with a rice filling in it.
12:53But having rice in the filling means that it will actually help to thicken up the gravy.
12:59So I really think it could work.
13:01I'm pretty comfortable with my pastry making skills.
13:04So I think the focus right now is just making sure that the rice cooks evenly and the filling is
13:10the right consistency.
13:11It should be very chewy, glutinous.
13:15It should all be quite, I don't want to say succulent.
13:17It's going to turn into a meme.
13:19It smells so good, Jackie.
13:22It smells unreal.
13:23I don't think the Jones will taste a pie like this before.
13:25But hopefully it just isn't too much and it's not too weird.
13:30That is pretty yum.
13:31You need to cross your instincts!
13:3490 minutes to go!
13:37It just goes like that, hey.
13:43I'm really excited for my first pressure test.
13:46I can't believe Maggie Bia is here.
13:48Today I'm drawing from my roots and I'm making a ragu inspired pie.
13:54And it's going to have a bechamel with a bit of cheese in there.
13:56So it's going to be like a lasagna in a pie.
13:59I'm trying to move as quick as I can to get my pressure cooker on and cooking.
14:03The pork and beef ragu needs to be nice and rich with a deep saucy element that feels like it's
14:08been cooked for hours.
14:10Oh!
14:11Yeah, bitch!
14:13My ragu and bechamel pie is very, very rich.
14:15So I want something to cut through that richness on the sides.
14:17I'm thinking a nice side salad and maybe like a gremolata.
14:21A gremolata is basically like a parsley or herb sauce.
14:24It's not exactly super saucy and smooth.
14:27It's more like a thicker salsa type of pie.
14:30Vinny!
14:31How are you going?
14:32Hello, Maggie.
14:33You look so stoked when you saw Maggie.
14:34I was very, very, very stoked, honestly.
14:37Tell us what you're making.
14:37So I'm making a ragu.
14:39It's a play on my nonna soogle that she makes every Sunday.
14:41It takes hours normally.
14:42And then I'm going to also make a bechamel with a bit of cheese.
14:45So like a mornay.
14:46Is that the sauce?
14:47No.
14:47That would be in the pie.
14:49The sauce, I'm going to do like a gremolata and a little fresh salad on the side.
14:53Question.
14:54Would you call a gremolata a sauce per se?
14:57Well, I'd call it a side.
15:01You need sauce.
15:02Run.
15:03Sauce that runs, yeah.
15:05So just have some plan Bs.
15:08When you look up and you see Maggie and Poe worried, you kind of start to think,
15:11maybe I should be worried too.
15:12They say a sauce needs to be pourable and my gremolata is not going to be pourable.
15:18Have I picked the right thing to do?
15:21One little mistake could mean going home.
15:38We don't only have to make a pie today, I also need to make a side and a sauce.
15:43Maggie and Poe don't think my gremolata is much of a sauce.
15:48It's super, super important to actually meet the brie to get me through.
15:52So I'm pivoting.
15:53I think I was going a bit too hard on the filling and a bit too complicated.
15:56So I think instead of putting a bechamel inside my pie, I'm going to use it as the sauce on
16:00the side.
16:01Is that anchovies?
16:02Yeah.
16:03Oh yeah, nice.
16:04Nice.
16:04I think this is a really smart move.
16:06It still gets the main elements that I wanted on my dish and now I don't have to make a
16:10whole other sauce.
16:11I've got my pressure cooker on.
16:13Now I can get started on my pastry.
16:15Dice it chill butter then pulse the flour and pinch of some pieces inside the breadcrumbs.
16:20Woo!
16:23Just lost a couple eyebrows.
16:26Hearing that we need to use Maggie's sour cream pastry, I'm thinking of a filling that is really rich.
16:32I want something that's going to play off against the creaminess and the tartness of that pastry.
16:37Luke, how are you?
16:39Can I look?
16:40I'm going to do a classic beuf bourguignon.
16:43Ooh, beuf bourguignon.
16:44Yeah.
16:45With a, I'm going to do a creamy mashed potatoes and a bit of a horseradish kind of sauce on
16:50the side is the plan.
16:52Wow.
16:53That's a lot, hey?
16:54It's a lot to do.
16:55With a challenge like this, everyone's going to have the pastries the same, but I'm hoping that the thing that
17:00will separate me is the filling.
17:01I love that attitude.
17:03I feel like what you're going to need to do that is look at your attention to detail.
17:06I feel like in past cooks you've tried to do a lot and you've got it up, but it's just
17:11not perfect.
17:13We need perfection today.
17:14Perfection will keep you in the competition.
17:16Yeah, 100%.
17:17Good luck, brother.
17:18Good luck, yeah.
17:20I just need to go a little bit more refined than normal.
17:23Today I'm using two different cuts of meat.
17:24I'm using chuck as the filling and I'm also throwing in a little bit of bone marrow in there.
17:29It's going to bring a deeper flavour, but it's also going to kind of thicken the stock a little bit
17:33with the natural gelatin in the bones.
17:35We should cut out some time.
17:37I really need to be in that filling in the pressure cooker kind of yesterday already.
17:42It's definitely going to be a push for time, but I'm confident it will taste delicious if I can get
17:45it on that plate.
17:46Geoff is like so clean.
17:49He's just like so calm and structured.
17:51When I saw its baking challenge, I can't say I'm relieved because I can bake and I know I can
18:00bake and the judges know I can bake.
18:02But I've never made sour cream pastry before, so I'm feeling nervous.
18:07But my plan today is just focus on what I know and just believing in my skills.
18:14First time I applied for MasterChef was 11 years ago.
18:17My friends call me MasterChef because I've been applying for MasterChef for so long.
18:22After last cook, I'm feeling a bit damp, but I know I can't follow recipes, so I just need to
18:29do my thing and hopefully it could be my redemption cook.
18:33I'm making a Hong Kong style chicken pie.
18:37This particular pie is really only available in Hong Kong style yum cha.
18:41The sauce I'm going to make is like a garlic chilli oil.
18:44And I'm thinking just a stir fry like hoisome or something like Asian veggies to go with it.
18:50I've finished cooking my pie filling and start cutting up some spring onion to add into it.
18:56I think as spring onion it will give a bit more of an Asian flavour.
19:01And now I've got to get into making my pastry.
19:0770 minutes to go!
19:09Come on guys, keep pushing!
19:14This is just plain flour.
19:16Let's get rid of this crumb, we'll see.
19:18My rice is still feeling a little bit crunchy for my glittiness rice and chicken pie.
19:23Slightly crunchy.
19:24I want to make sure that it's sticky, that it's rich before it goes in the blast.
19:28So I'm thinking I'm going to have to leave it on the pan as long as I can and start
19:33to work on my pastry.
19:36Oh it smells delicious in here.
19:39The curry pie filling's on, it's nearly done and ready to go into the blast chiller.
19:43Oh yum.
19:44Tasting good?
19:45Yeah?
19:46But before I do that I want to make sure I get this pastry on.
19:50Seeing Maggie's sour cream pastry recipe is like seeing an old friend in the kitchen and it's making me feel
19:56really confident.
19:57I know the first thing I need to do is get the butter weight out, the flour in the food
20:01processor and pulse that till it's a nice sandy texture.
20:05And then gradually add the sour cream until you've got the right texture.
20:10Maggie said at the start you don't want to add all the liquid at once because it can react differently.
20:14So add about three quarters of the sour cream.
20:16Good job Pat.
20:18Yeah there we go.
20:19Good job.
20:19I'm super happy with the texture.
20:22One hour to go and I'm relatively on track.
20:26I have my pastry in the fridge chilling.
20:29I'm happy with the curry flavours.
20:31I'm about to get this into cool, I just want to get it to the right consistency.
20:36I'm not ready to go home, I'm ready to stay here, learn, improve and get better and just absolutely smash
20:42it.
20:42I've become a dad recently and just wanted to show my daughter that if you love something and you think
20:49you can do it, you've got to chase it and give it a crack.
20:52I don't want to curse myself but I feel pretty good.
20:56Yes, go Pat.
20:57Good, good.
20:58Beautiful job.
21:01Cooks, I need you to listen up because if you're not chilling your feeling by now, this pie is going
21:07to be very hard to get done.
21:09You've only got 45 minutes to go.
21:12Come on.
21:19I've finally got everything in the pressure cooker for my bouff bouillon pie and I'm just beginning on my pastry.
21:26I've made the mistake of looking around and everyone else's looks beautiful.
21:30Vinny's pressure cooker has just gone off and mine is still cooking.
21:35Pat's pastry looks amazing and his pie filling is already cooling in the freezer.
21:40I was hoping to show the judges that I can elevate my cooking but things are just taking a lot
21:46longer than I wanted.
21:49My absolute top priority today is getting Maggie's pie crust perfect.
21:57I need to make sure I follow this recipe.
21:59Exactly.
22:06Are you happy with that?
22:10I don't like it's too wet.
22:12It feels so wrong.
22:15It's a wet pastry.
22:18Our parts looked a lot different.
22:20I seriously don't know what I'm going to do.
22:22The clock is ticking down fast and I just feel like I don't have time to remake it.
22:27No, no, no, no, no.
22:29It looks like a mashed potato.
22:31If my pastry's not perfect, I'm putting a target on my back.
22:34But if I spend more time remaking this pastry, I might not get anything on the plate.
22:47Far out.
22:48I've just taken my pastry out of the food processor for my bouff boungnoff pie and I'm not very happy
22:54with it.
22:56I'm going to do a second one.
22:58That's it Luke.
22:59Let's go mate.
23:00Let's go buddy.
23:00Yes.
23:01I feel like I followed everything on the recipe but something is just not right with it.
23:05So I'm doing a second one.
23:06I hope that this time it can fix up.
23:08Remember just to take your time with this one Luke.
23:12Take your time.
23:16I just want to make a hard lift.
23:18It's not right to see this.
23:19Here we go Luke.
23:20Trash your gut on this one.
23:21Look at it.
23:21Yeah, use your instincts.
23:27No!
23:29I need to get more garlic now.
23:32I'm starting to get a little bit worried.
23:33I feel like the time pressure is starting to get to me a little bit.
23:36Deep breath, deep breath, deep breath.
23:38You're doing well, you're doing well.
23:38You've got it.
23:39My pastry is resting in the blast chiller for my glitness rice and chicken pie.
23:44I want to just make sure I'm cooling it down as quick as possible.
23:48My filling should be in the blast chiller as well.
23:51But I'm checking on it.
23:53Still a little bit crunchy.
23:56My rice feels like it's just taking forever and I still need to roll out the pastry.
24:01I need to make my sauce and make my side.
24:03Look, I'm feeling a little bit under the pressure.
24:07I would love for it to be chewy.
24:08So definitely needs to be like more of like a glitness sticky rice.
24:12But I think I need to chill it pretty quick now.
24:15I think I need to chill it now.
24:17Let's get that filling in the fridge.
24:19If I don't get it in now, it's not going to be enough time for the filling to cool and
24:22for me to get into the pie.
24:25Really thin layer.
24:27Yeah.
24:27And that will just lead to soggy pastry.
24:30And that could send me home today.
24:32Now if you ask me the pie, it should be in the oven at 10 minutes.
24:35Yeah, I would want my pie in the oven now.
24:38Yay, Lukey!
24:39Perfect!
24:41Perfect!
24:42Woo!
24:44Wrong bench.
24:47I'm rolling out my pastry for my chicken curry pie and it just looks perfect.
24:52I'm stoked.
24:53I could not be happier.
24:54It's just rolling out with no cracks and so easy to work with.
24:57Good job, Pat.
25:00He is so focused today.
25:04My filling is cold and ready to go.
25:06So get that into the pie.
25:08I'm just assessing how that texture is.
25:10Is there enough liquid?
25:11Is everything cooked right?
25:13And I'm really happy.
25:14As I press the filling in, it's really even.
25:17The recipe says it should take 15 to 25 minutes in the oven.
25:22Surprisingly, with time, I'm a few minutes ahead of where I'd like to be.
25:26So I decided to just make a couple of little pastry leaves just to kind of pretty it up a
25:31bit.
25:32Oh, pretty, pretty.
25:33Nice, Pat.
25:35He's made a pie before.
25:37Yeah, this ain't your first rodeo.
25:39As I get the pie into the oven, I just really want to make sure I keep a close eye
25:43on it.
25:43Making sure that the caramelisation of the pastry is happening, but without it burning.
25:47Now I want to crack on with my sides.
25:50Only 30 minutes left to go.
25:53Come on.
25:56Go, Luke.
25:57That's it, Lukey.
25:58Come on.
26:05There's 30 minutes to go.
26:06I need to get this pie filled, covered, and in the oven, or I'm not going to have anything
26:11to serve.
26:12All right.
26:13It's hot.
26:14I'm a hot guy.
26:15And then there's like 50 ovens off in here.
26:19Pastry's looking really, really good.
26:20Easy to work with.
26:21Nice and smooth.
26:22Nice and soft.
26:22So I'm happy with that.
26:23Here we go, Vinny.
26:25Looking good.
26:28I've just put my pie in the oven.
26:30I'm feeling really stressed.
26:32It's not going to get done in time, but I've just turned the oven up a little bit.
26:35I'm just going to hope for the best.
26:37Now I know I need to start on my bechamel.
26:40This bechamel is going to have nice, crunchy pancetta pieces.
26:43It's going to be rich with that pancetta flavour, and it's going to have a variety of cheeses
26:48in there.
26:50Cheesy?
26:51Cheesy?
26:51Too cheesy?
26:53Never.
26:53There's no such thing.
26:55Yeah.
26:56This is such an amazing pressure test.
26:59I mean, we've got Maggie beer in our kitchen, joy in our hearts, sour cream in our pastry.
27:03How's it looking?
27:05It's hectic out there.
27:06Everyone's at different stages.
27:07Pat's probably in the lead.
27:09His pie's in the oven.
27:10Vinny just raced in and filled his pie.
27:13It's now in the oven.
27:14Jackie needs to go in the oven later.
27:18Jeff, the lid's on.
27:20He's doing a few scores.
27:21And last one, Luke.
27:23He's still filling his pie.
27:24So everyone's kind of running out of time.
27:27Yeah.
27:28And even if they make the greatest pie, it's going to be the battle of who's got the best
27:32sauce to accompany it with.
27:33And also the garnish.
27:35Yeah.
27:35Is it going to match?
27:36Yeah.
27:37I think there was so much effort to get those pies in the oven.
27:40Yeah.
27:41What kind of sides and sauces are we going to get?
27:46Yeah.
27:47The berth bourgagnore comes out of the freezer and it's not fully cold, but I just don't
27:52have time to waste.
27:54I know that the judges want to see refinement from me and they want to see perfection, but
27:58today I'm doing none of that.
28:00I'm cranking the temperature on that oven and I'm just hoping that that's enough to get
28:03it cooked.
28:04This is not what I want it to be at the start of the cook.
28:08I don't know, Maggie.
28:10Big deep breaths.
28:12You got it in and I'm through.
28:14I just really don't want to disappoint Maggie to us.
28:16Oh my God.
28:18Jeff still hasn't got his in the oven.
28:21Oh my God.
28:22Oh my God.
28:22Oh my God.
28:23Oh my God.
28:24Watching Jeff make his pie, he has a ruler out measuring the top of his pie crust.
28:31Everybody has their pies in the oven except Jeff and he's taking so long.
28:35Jeff is laughing.
28:38Yeah.
28:39I want to be precise with how it looks and how I've scored the lines.
28:44Otherwise it would make me a bit crazy if I don't score it properly.
28:47Oh.
28:48It's really making me feel anxious.
28:51It's alright mate.
28:51It looks good.
28:52Let's go.
28:52Yeah, you're alright.
28:53You're alright.
28:54Oh my God.
28:56But I think I'm losing my sense of time to making it look good.
29:07I just hope it will be enough time to cook for the pastry.
29:11Chuck it in Jeff.
29:12Chuck it in mate.
29:12I really don't have much time.
29:22Your pie is one thing, but don't forget your side and sauce.
29:2715 minutes to go.
29:28Come on guys, keep pushing.
29:30Come on.
29:32Come on.
29:34Look at that.
29:35Perfect.
29:37Yeah.
29:37Yeah.
29:39Everything's coming together.
29:40I'm in the zone, but I'm just every couple of minutes just peeking over at that chicken curry pie while
29:45I'm finishing my sides.
29:47I want the mango chutney to taste sweet and sour, so I'm adding some vinegar and some sugar as well
29:52as the natural sweetness from the mango.
29:55Alright, now let's try to use something I've never used before.
29:57I decide to go with a green apple salad to provide sweetness and freshness to the dish.
30:02I look at the pie and it looks great.
30:05Like it is golden brown.
30:07It's time to get it out.
30:08I want to get it out.
30:08Give it at least five minutes to rest.
30:10Oh, that looks proper.
30:13Yeah.
30:13Nice pie.
30:13That looks unreal.
30:15I'm super pleased, but we have one last hurdle to get over and that's making sure that it gets out
30:20of that tart tin perfectly.
30:22Until that happens, I'm not out of the woods.
30:25You're running out of time to rest your pie, because you've only got ten minutes to go.
30:29Come on!
30:31Come on!
30:34Keep pushing, guys.
30:35Come on!
30:37I'm just taking my bragu pie out of the oven.
30:40So we're looking really, really brown on top.
30:41I just don't know what it's going to look like on the sides and the bottom.
30:44I just hope it's really cooked through.
30:45Oh, the sides look pretty good from up here.
30:48It's hard when you can't see the bottom.
30:50I know.
30:51While my pie is resting, I'm putting together my salad.
30:54I know that with this really rich pie and rich sauce, I want something fresh and zesty to cut through
31:01all that.
31:01So I'm going to make an apple, fennel and watercress salad.
31:04I'm really happy with my side and I'm really happy with my sauce.
31:07I feel like this is one of the most tasty, cheesy, bechamel, mornay sauces that I've ever had.
31:13Good, Ben?
31:14Yeah.
31:15I'm really hoping that when the judges taste everything all together, it'll eat really, really well.
31:19And I just want it to feel like my normalness house for a Sunday lunch, but in a pie.
31:24My glutinous rice and chicken pie is out of the oven.
31:28I'm a bit worried that some of the edges might not be consistent, but it does look cooked through.
31:32I'm just hoping that this glutinous rice has gotten really sticky and binded everything together nicely in the pie.
31:38I hope it doesn't just fall apart when they cut it open, but I'm happy at least with the crust
31:42it's got.
31:43Lost me crust.
31:45And now I can get back to my side and my sauce.
31:47I'm currently doing a little pickle.
31:49It will give some freshness and brightness to the pie, which it needs.
31:54For the soy barbecue sauce, I add in ginger and garlic, soy sauce, hoisin sauce, a bit of brown sugar
32:01as well.
32:02This sauce consistency, it's actually pretty good.
32:07Don't flake now, five minutes to go!
32:11Come on guys, you got this!
32:13You got it!
32:15Yes!
32:15Come on Jeff!
32:17The chilli oil is ready and my size is ready.
32:19And now I need to get the power of the oven.
32:25Looking good, Jeff.
32:26Good job, Jeff.
32:27Well done.
32:27That looks stunning.
32:29From the top, it looks really good.
32:32But until I mould it, I can't tell.
32:36I'm moulding it, the pastry on the side is getting stuck.
32:43I'm trying my best to get it out without damaging anything.
32:47Oh no, oh shit, Jeff is coming.
32:51I just have to hope that all the flavours are there.
32:55Hey team, you're stressing me out.
32:58You've only got three minutes to go!
33:00Come on, Luke!
33:05Come on, Luke!
33:07Come on, Luke!
33:08I can't wait any longer.
33:09This pie just needs to get out of the oven.
33:12Yeah, Luke!
33:15Come on, Luke!
33:19Come on, Luke, you guys!
33:21I don't have any more time to wait for that pie tin to cool down.
33:24Ah!
33:26It is beautiful and golden all the way around, but I'm working at absolute double speed.
33:32Come on, Luke!
33:34And it's cracked on one side.
33:37It's not as refined as I'd like.
33:38It's pretty rustic, but I'd have to do.
33:41You're done in ten!
33:44Nine!
33:45Eight!
33:46Seven!
33:47Six!
33:48Five!
33:49Four!
33:50Three!
33:51Two!
33:52One!
33:53That's it, everybody!
33:54Yay!
33:55Well done!
34:10Pat, what have you made?
34:12Chicken curry pie with mango chutney and a green apple cucumber and fresh coconut salad.
34:19This is the first time we've seen these kinds of flavours from you.
34:22Yes.
34:22Where did the idea come from?
34:24At my work, we've got a lot of different cultures.
34:27We have a spice club once a quarter.
34:29So everyone brings a plate in and we share all these different flavours and spicy dishes.
34:35Ooh!
34:36Yeah, it can be intimidating to try and balance all the different spices, but I do enjoy that challenge
34:41and hopefully I've done it well today.
34:44Thank you, Pat.
34:45We're going to taste your pie.
34:45Thanks, guys.
34:46Awesome, Pat.
34:47Right on.
34:50Wow.
34:50Looks great.
34:56Oh, that's cutting really beautifully.
35:02I mean, look how much potatoes there are.
35:05Yeah, I love it.
35:17I'm a little bit mad.
35:19I'm a little bit mad because I told myself that I would go easy on pie today.
35:24I've got lots to eat.
35:25I tried your pies this morning and I've nearly finished Pat's pie.
35:29It's heavy on spice, I'm not going to lie, but that's to my taste.
35:33I like an unapologetically chilli-forward curry.
35:37The mango chutney is a great accompaniment.
35:39It's sweet, flavourful.
35:41For me, this pie is an absolute winner and I think his spice work is really great as well.
35:45I love how he's showed a bit of restraint with the salad.
35:49He hasn't done too much to it, so it's a really nice bit of respite from everything else.
35:53That green apple with that fresh coconut, it was beautifully fresh in the mouth.
35:58I just love the look of it.
36:00It's so golden, so golden.
36:02It looked the business.
36:04Like, I think both in terms of the construction of the pie, the caramelisation of the pastry,
36:10both the side and the sauce, it looked like a proper pie feast.
36:16Can I just say, there must be some hardcore people at that spice club.
36:20Where do I sign up?
36:22Oh my God!
36:24I love that he kind of showed us a new side to him today.
36:27You know, doing this South Indian curry pie, I dig it.
36:30And, like, I saved a bit.
36:32Like, it took me a lot, but I saved a bit of the base.
36:36Because that is the base.
36:39Yeah.
36:39Look at that.
36:40Yeah.
36:41Well done, Pat.
36:42I'm digging this side of Pat.
36:44I like it.
36:44I won't be joining the spice club though.
36:50I'm feeling nervous today.
36:53There is one in five chance I could be going home, and I took a risk regardless.
36:58If the rice isn't cooked properly, the texture of the filling will ruin the whole dish.
37:02I'm just hoping that it's cooked enough.
37:05Hi, Jackie.
37:06Hi.
37:06Hello, Jackie.
37:09Jackie, what have you made of?
37:11A low-mah guy pie, which is a glutinous sticky rice with chicken, with a soy barbecue sauce,
37:17and an Asian pickle.
37:18Well, we can't wait to taste your dish.
37:20Thank you, Jackie.
37:21Thank you, Jackie.
37:23Thank you, Jackie.
37:26Should we have a look?
37:27Yes.
37:27I'm curious.
37:30Oh, this is going to be interesting.
37:45Looks juicier than I thought.
37:47Yeah.
37:47Yeah.
37:48It does.
38:04I find this fascinating because I love the mixture.
38:09I love the sticky rice.
38:10I love the flavours that are so strong and coming through, but I just want this beautiful
38:15filling with a squeeze of lemon on its own, not with the pastry.
38:19I think the problem with putting the low-mah guy in the pastry for me is it doesn't make
38:24the low-mah guy any better, and it doesn't elevate the pastry.
38:27And that's what we want to see today.
38:29And the bottom of the pie is definitely under.
38:33I've got a bit of a question mark over this, personally.
38:36I think with this pie, I'm questioning whether I like it or not.
38:41And I don't think that pies, you should need to question whether you like them or not.
38:45So I'm on the fence with this one, plain and simple.
38:49I like it.
38:50I think the technical execution actually is a very good job.
38:54And I'm glad to see that for my first time, adding rice into the pie is a good little twist.
39:01So in terms of creativity, I'm very satisfied.
39:05In all, I think it's a good job.
39:10Vinny, Vinny, Vinny. Vinny, hi.
39:21What about that, your first pressure test?
39:23I definitely felt the pressure in that one.
39:25Because you had to pivot, didn't you?
39:26A lot of adapting on the fly.
39:28Because what was the original idea?
39:30The original idea was to make a ragout filling and have a bechamel layer in there.
39:35And at what point did that go out the window?
39:37Pretty soon, to be honest.
39:39So what did we end up with inside the pie?
39:41So it's a pie au ragout.
39:43So it's just a beef and pork ragout inside with carrot, onion, celery, garlic,
39:47with a bechamel sauce and it's apple, fennel and watercress salad.
39:51We are going to taste now, so thank you.
39:53Thank you very much.
39:54Thanks, Vinny.
40:01You can hear the crispness of the pastry.
40:22I'm so glad that Vinny decided to use his bechamel on the outside of the pie.
40:28Because I think if that was on the inside and he had another element, which was the gremolade.
40:33I think it would have just been too much going on.
40:36I really like what he's done.
40:37I think the pastry is delicious.
40:38I'm picking off the edges and they're super, super short.
40:42I am also extremely glad that he didn't put the bechamel in the pie.
40:46But I'm going to go one step further and say that I wish he kind of did something else.
40:50It's a beautiful sauce.
40:51He's done it well.
40:52But I just don't think it goes with his pie.
40:55I think it's too rich.
40:56Rich on rich for me.
40:57It's a bit much.
40:57Yeah.
40:58The flavour of the ragout, the flavour of the sauce is great.
41:03You know that little bit of anchovy that's there and picking up.
41:07And you can tell all that love that went into that sauce as he was making it.
41:11That salad is so fresh and invigorating.
41:15It pulls it all together because that would otherwise be too rich.
41:18He surprised me because when you don't have a clear idea to start the cook, I worry so much.
41:24But I really think that he's pulled this one off.
41:32Hi Jeff.
41:33Hello.
41:34Hello Jeff.
41:36Nice.
41:37Got it.
41:38Good job.
41:45You look like you need a bit of a sit down and relax after that cook.
41:48There was a bit going on.
41:49Yeah, I mean, pressure tastes, you know, it's pressure.
41:52Yeah.
41:53Live up to it.
41:54Yeah, I know.
41:55What feeling did you end up going with?
41:57It's a Hong Kong style chicken pie, where you normally get in yum cha and there's garlic
42:02chilli oil and just a bit of a stir fry Chinese broccoli, a bit of oyster sauce on it.
42:08Overall, how do you think you did, like if you were to delve into the detail?
42:12I think I spent too much time in putting the top really nice.
42:15I think that's a bit of my downfall sometimes.
42:17I'm pedantic about how it looks.
42:19Nice lines though.
42:20Beautiful lines.
42:21Beautiful lines.
42:22We're going to taste.
42:24Thank you, Jeff.
42:27I do love that scoring.
42:29Yeah.
42:30I do too.
42:31I think it's great.
42:32There are a few little cracks and holes around our side.
42:36That's a little blonde.
42:37He's got that beautiful burnish on top, but just, you know, the sides don't show the
42:43same.
42:45Very short.
42:47Yeah.
42:48It's not bad.
42:50It smells really good.
43:06I feel for Jeff with this pie because there's a few flaws, but I feel like Jeff is someone
43:12that when he cooks at home, it really relaxes him.
43:15Mm.
43:16And there's probably not a lot that's relaxing about a pressure test.
43:20We were all worried about how blonde the exterior of the shell was.
43:24And then when you bite into it, it's raw on the base.
43:28The filling was also an interesting one.
43:30It's got a very interesting flavour.
43:34I don't know what it is.
43:35I think it's way too much spring onion.
43:37You know when you put heaps of spring onion in a stir fry or if you're like me and, you
43:42know, you chop it up, you forget to put it on and you heap it on afterwards.
43:44Yes.
43:45It has this really overpowering flavour.
43:48Actually, now you say that, but I wouldn't have chosen, I wouldn't have picked that until,
43:52you know.
43:52I've made that mistake before.
43:53That's why I know it.
43:54Yeah.
43:55This is difficult for me because the bottom pastry and the sides were undercooked, but
44:02you know, more than anyone else, if he had only cooked it a little bit more, his top pastry
44:09was actually the best.
44:10Yeah.
44:11It is Moorish because it wasn't too thin.
44:15We can see he can make pies.
44:16We can see he loved baking, but I think pressure and timing is not something that he liked
44:24to have against him.
44:26Yeah.
44:26And sadly, this has reflected against him today.
44:31Walking my dish up to the judges, I'm pretty nervous.
44:35I really wanted to prove to the judges today that I can be a little bit more refined.
44:40But I felt like that cook was a bit of a disaster.
44:44Luke?
44:44Hello, Luke.
44:46How are you going?
44:47So good.
44:48How are you?
44:49Yeah, good.
44:49I'm nervous.
44:51I actually don't know what the inside is going to look like.
44:53I don't know how it's going to taste.
44:55I don't even know if the pastry is cooked through.
44:58I'm just flying blind.
45:12I made a bouff, bouff, bouillon pie with a potato mash and a horseradish sauce.
45:22so how do you feel uh i don't know if i quite did maggie's pastry justice i'm nervous that like
45:28yeah i didn't get the pastry to sit in the tin at the end there's a couple of crumbles uh
45:33i would
45:33like to cook out a little bit longer on a lower heat so you worry about a lot yes definitely
45:39thank you luke we're gonna test your food thank you thank you thank you good luck
45:47so what do we think just by looking at this those cracks are a bit of a shame
45:52they are but i really didn't think he'd be able to get it up i really thought he was going
45:59to run
45:59out of time and he made it happen yeah how that's that's what he does that's his signature yeah
46:05that's not the first time it's cutting very well
46:16we're holding our breath
46:20it's really juicy yes yes that was great yeah
46:40well well
46:43that kid is just unreal how the hell
46:49emmanuel first to finish the pie yes and to deliver such a beauty having this lovely chunky tender
46:58piece of beef the mash is a good complementary it's well seasoned i mean what the hell
47:04is going on there i was so way for the kid i am thrilled i am so good i just
47:13want to eat all of
47:14this that pastry i i did not see how he could do it uh but the thought that he gave
47:21as you know
47:22leaving it into the very last moment i just love it the other thing about this pie is that it
47:29goes
47:29really well with his side and his sauce they're not an afterthought beef and horseradish and mashed
47:35potato it's a trio it's known for a reason okay i'm gonna make a big call here uh i think
47:41like
47:41looks aside i think that could have been subbed in as one of your pies making at the start of
47:48the day
47:48it's just got that like real kind of comfort about it that you bring to all of your dishes
47:54the flavor that he's got in there is is unreal you know for that to be a pressure cooked version
48:00of bourguignons yeah that's that's insane what i love about luke is he doesn't cook by numbers he
48:07cooks by feel and that's what this challenge was all about so he's starting to prove me wrong yeah like
48:13i didn't know if he was a one-trick pony at the age of 19 but he's got some experience
48:18i want to
48:19see where this kid can go because when you're young and hungry and confident like that you can
48:23you can you can do some damage you're talking from experience sandy
48:34i was thrilled and proud of the five of you to get those pies up because i realized i've made
48:41it
48:41quite tough for you so well done and it's been lovely to be here with you maggie beer everyone
48:54two cooks really really stood out pat
49:03and luke
49:13that leaves three of you there was one pie that really suffered the pastry was undercooked
49:21and the filling lacked balance which means your time in the masterchef kitchen has come to an end
49:33that's what you're doing
49:34that's what you're doing
49:35that's what you're doing
49:37jeff your dream doesn't end now no it's only starting yes
49:44and one day when you open your dream bakery i will be your first customer
49:52you know what i'm gonna buy a pie
49:59jeff you should not be disappointed
50:01no because we are all so proud of you and you will always be a master jeff
50:12i came with a dream off the lines of 11 years to get into master jeff and i got that
50:18dream i've got the white apron
50:19and nothing can take that away from me i'm proud of what i've achieved a great experience overall and
50:33i'll be always part of the master chef family
50:45next week on masterchef australia hey babe what do you want for breakfast
50:55with a massive viral sensation it's andy cooks he's a bit like the gordon randy of tiktok
51:03and fantastic hacks from our judges i've got two ingredient yogurt flatbreads it's a whole week of
51:13family favorites i am on a mission to find the best family style breakfast
51:18a master class from andy like that is sick
51:22plus their first team challenge this is no easy task you're doing a feast
51:29who will make the most impressive family feast for their masterchef family
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