Signature challenge: eight identical handheld savory pies. Tom made Vietnamese banh mi inspired pasties: herby pork seasoned with ginger and lemongrass, a spicy peanut sauce and a pickle, in laminated pastry. Tom: "I love a puff pastry tart." Tom: "We want the flakes, and we want good lamination, and I've had good lamination at home, so I want it here." Tom: "So I'm doing a Vietnamese banh mi inspired pasty. I'll be using the flavors of the filling of a baguette and putting it into a pasty instead." Tom: "I went traveling. Thailand, Laos, Cambodia, Vietnam, Philippines." Tom: "Can't believe Paul's never had a banh mi. That's a bit embarrassing." Tom: "I'm gonna drain out the excess liquid to make sure there's not too much moisture, giving me a soggy bottom." Tom: "We've got a really good spoonful of meat and then we're just going to have a sprinkle of the pickle." Tom: "We're getting some good layers appearing and I can't see any butter seeping out." Tom: "Proper pasties, aren't they? No soggy bottoms here." Tom (presenting): "There are Vietnamese banh mi style pasties. So there's a herby pork on the bottom, peanut spicy sauce in the middle, and then a pickle on the top."