Signature challenge: eight identical handheld savory pies. Moyin made his own take on Nigerian meat pies: minced beef, potato, carrot and onion with Scotch bonnet, ginger and garlic, in a flaky pastry made with curry powder and black pepper. Moyin: "I'm doing my pastry, so it's flour, butter, curry powder, black pepper." Moyin: "Sometimes people give you more pastry than filling. That's just a red flag. Like, why would you do that?" Moyin: "Nigerian meat pies. That's what I'm making. When the British came to Nigeria, they brought Cornish pasties over, and then obviously they changed them a bit to suit the local palate. You always have them at parties. They're called small chops. Small chops and picky bits." Moyin: "I need to get all of the circles rolled out and thin." Moyin: "I think they look good." Moyin: "Because of the filling it's always going to be a tiny bit soggy." Moyin (presenting): "The filling is a minced beef, carrot, potatoes, onions, ginger, garlic." Moyin (after judging): "This is a great start to pastry week and I think this is just what I needed. It's always good to start on a high."