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The Great British Baking Show ™

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Chicken, Ham, Leek and Tarragon Pie
Chicken, Ham, Leek and Tarragon Pie

Ed Kimber was born and brought up in Bradford, Yorkshire. Edd: "I grew up baking with my mom. The one thing I remember making a lot was mince pies. You know, Christmas time, I help cut out the pastry and fill it with mince mix, and then I'd make bread with my grandma. So there was baking since I was really young." This is his adaptation of his mum's chicken and ham pie, featuring leek and tarragon. Edd: "I need to do well today to redeem myself a little bit from last week. The tricky part is the pastry making sure the, you know, everything is cooked right, the bottom's cooked and it's not soggy." He uses shortcrust pastry made by mixing fat into flour at the breadcrumb stage, then adding cold water without overhandling.

Mary Berry: "Doesn't that look good? It's coming a bit over the top of the dish. I like that much better than shrinking. And it's an absolutely glorious color." Paul Hollywood noted the pastry was not quite done, specifically pointing out the bottom: "Can you see that pastry is not quite done. It's. In fact, it looks, you're dying to say, soggy bottom. Just look there." Mary Berry: "What's the seasoning?" Paul Hollywood: "It does need a little bit more. I think it's quite bland." Mary Berry: "The ratio of sauce and meat and mush to me is right. The top pastry is delicious. The bottom pastry is in need of attention." Despite excellent presentation and good filling ratios, the dish was let down by an undercooked bottom and insufficient seasoning.
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Edd
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