A Moroccan Take on an Australian Meat Pie with Traditional Shortcrust Pastry Joe Bastianich: "All right, so what are you making?" Dave: "So I am doing a Moroccan take on an Australian meat pie. The mince inside is going to be a very traditional Moroccan mince. We are going to make a very traditional Australian shortcrust for the pie itself. So you will see Australia, but taste Morocco." Joe Bastianich: "Okay, so the pastry has to be cooked, not raw and not too dense. Another thing important. Let it rest." Dave: "Exactly. Okay." Dave: "Katie reminds me to go check my dough in the blast chiller. And in that moment, I realise I have no idea how long it has been in there. As soon as I touch it, I am like, it feels way too hard." Dave: "I wanted to get the pie in at the forty five minute mark, but with the cold frozen dough, it is going to be later. I need to get this in the oven as soon as possible. If I give these judges undercooked pastry, it is game over." Dave: "I am warming up my dough because it was in the blast chiller for too long and it does seem to be working. But I still have to move quickly. I need to start assembling the pie now. Otherwise it is not going to be cooked in time. Every second counts." Dave: "So time did prove to be a true challenge."