Linda made traditional mince pies with shortcrust pastry and mincemeat and injected her personality by piping 3D snowmen onto the top.

Judging

Prue Leith: "The combination of flavours is exquisite. Delicious,"

Paul Hollywood: "The pastry is a little too short, but otherwise it ticks all of the boxes."

Sophie made almond shortcrust pastry, filled with cherry and almond filling (including a layer of frangipane) and topped with fun renditions of ski items.

Judging

Prue Leith: "I really love the flavour combination."

Paul Hollywood: "These are very-Sophie. I really love the flavor. Well done."

Carole used a filling based on papaya, mango and pineapple, topped with a layer of crumble and holly leaves.

Judging

Paul Hollywood: "The decoration is neat and playful. They look good. I like the flavor of the fruit but there's a bit too much crumble."

Prue Leith: "Traditional mincemeat can be rich - this is lighter and original."

To honor the festive spirit, George's mince pies were full of almond liqueur, cherry and pistachio with the dried fruit. His pastry was flavored with orange and cinnamon  and the filling was topped with a layer of frangipane.

Judging

Paul Hollywood: The pastry is delicious but sadly too short.

Prue Leith: The cherry and almond flavors are strong, but perfectly balanced.

Amelia used Aroma de Pannetone which is a lovely blend of vanilla and citrus. This was used to make her buttery pastry taste spectacular. Her filling was spiced apple mincemeat.

Judging

Paul Hollywood: "The pastry is a little thick and seems rough and ready, but the zest and flavour in the mincemeat is perfect."

 

Judging

Paul Hollywood: "I like the pastry, but I'm not overly keen on the filling. I suspect cherry liqueur and it tastes just a little artificial."

Prue Leith: " Yes, it's unfortunately too mono-flavored."