Before crimping his lids in place, Rowan added a 'surprise' layer of smoked streaky bacon to his Cumberland Sausage filling

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Whilst his pastry was broken and imperfect, Paul Hollywood described the flavor as an 'absolute triumph'.

Cristy (who won Star Baker in this episode) was the second contestant to make (in her case, very successfully) lattice lids which concealed a filling of cream sauce with leeks and garlic mushrooms. During the preparation, Prue Leith told her "it's amazing how much garlic mushrooms will take".

My version of Cristy's winning dish is here.

Nicky blended sausage, ham and saucisson (a dry-cured sausage) with 5 different cheeses including sharp cheddar and Roblochon.

The judges found the filling a little 'gluey' and the pastry didn't work out well, although the traditional boat-shaped pie tins were much appreciated.

Dan added turmeric and cumin to his hot water crust pastry to augment a lamb keema filling flavored with his proprietary spice mix.

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Paul Hollywood and Prue Leith both complemented the spiced pastry, which was thin and delicious. They also loved the lamb keema but found it a little too dense and a little dry.

Josh, unusually, baked his pie and then added a layer of melted cheese and pickle. His filling was sausage with herbs, onions and apples.

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Prue Leith liked the flavor of the dish but warned that there was a substantial air pocket in the pie where the sausage had shrunk.

This dish is inspired by Saku's home in Sri Lanka. Spiced potato and tuna filling surround a whole quail's egg. The dish is enlivened with leeks, carrots and onion.

In the judging, Saku's pastry was criticized for being too pale and thick (therefore slightly undercooked) but Prue Leith loved the flavor of the filling - worth trying at home if you're a tuna fan.

Tasha lined her picnic pies with a floor of mustard and then mixed sausage meat with nutmeg and sage, apples and cranberries.

Prue Leith raved about the addition of mustard. There were also complements for the thin, crisp pastry and the fact that sausage, which is notorious for shrinking during cooking, was perfectly packed.

Dana's creamy dauphinoise potatoes were sandwiched with caramelized onions and melted Gruyere de Comte cheese in a rosemary-infused hot water crust pastry.

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There were some problems with the pastry that prevented this dish from being a complete hit.

Matty filled his hot water crust pastry pies with spinach, feta, ricotta, roasted red peppers, sun-dried tomatoes and herbs. This is a variation on the famous Greek Spanakopita dish.

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Matty went to the trouble of forming a lattice with his pastry.

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Prue Leith judged this "Strong flavors. Lovely",