Ian Russell . Raised Pork Pie

Welcome to ‘The Voice Kitchen’ podcast:  Where Recipes and Voice Talent Blend!  I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes!  It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !

My guest VO Chef today is simply put, a British Male Voice Actor with a professional home studio! As an award-winning voiceover Artist of pretty much any VO Award that can be bestowed upon someone, he works in all voice over genres and has done extensive voice work in video games; voicing over 100 games with 150+ voices to his credits.

When you hear his voice you’ll understand how he makes any story, script or project truly unforgettable.

He can also supply the talents of British Women and Children, and given that might require a bit of explanation, let’s open up the kitchen to this very prolific voice talent by welcoming “Sir” Ian Russell to The Voice Kitchen.

Raised Pork Pie Recipe

Preparation and cooking time

Prep:45 mins

Cook:2 hrs and 20 mins

plus cooling and chilling time

Ingredients

For the filling

Approx 1.75 lbs pork shoulder, minced or finely chopped

Approx 1 lb pork belly, half minced and half chopped

9 oz. smoked bacon, cubed

½ tsp ground mace

2 large pinches ground nutmeg

1 tbsp fresh chopped sage

1 tsp fresh chopped thyme

½ tsp salt

1 tsp ground white pepper

For the pastry

2.43 cups plain flour

7 oz. lard

Approx 1 cup water

To finish

1 egg, beaten

6 gelatine leaves (optional)

1 1/4 cups chicken stock

Directions

STEP 1

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

STEP 2

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat

gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

 

STEP 3

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a

circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the center, using the handle of a wooden spoon.

STEP 4

Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.

Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

STEP 5

Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

STEP 6

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time

allowing a few seconds before each addition. Place in the fridge to set overnight.

HOT WATER CRUST PASTRY - Note

Easy-to-make but make sure to shape it while the pastry is still warm and pliable as it loses its smooth texture and appearance when cool.

You may reach Ian via:

 www.british-voiceovers.com

Instagram @thebritishvoice

Thank you for tuning into episode 6 of The Voice Kitchen with guest VO Chef, Ian Russell!