Savoury Week The Great Canadian Baking Show : Season 8 Episode 3

The bakers are swapping in their usual sugar for salt (and as one baker remarks a lot of garlic) as a primary ingredient in the show's first ever Savoury Week. In the two hour signature and three and half hour showstopper, they will each be preparing a pastry filled ethnic classic: a dozen samosas (with a side condiment) and a wellington, respectively. They are not limited to the traditional fillings, but both challenges have the same potential problem in excessive moisture in the filling potentially sogging out the pastry, which for the latter can possibly be prevented by a barrier between the primary filling and the pastry. The wellington also has the issue of often different cooking times for the filling and for the pastry themselves. In both challenges, the bakers are not restricted to the classic fillings but Bruno and Kyla are looking for the hallmarks of what they know a samosa and a wellington to be. And for the two and a half hour technical, they will each be making eight cream cheese garlic buns, best known as Korean street food. Beyond some bakers not knowing what they are, they all have the additional challenge of doing something they've probably never done, namely make their own cream cheese.