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Message: <blockquote data-quote="hankjam" data-source="post: 1210892" data-attributes="member: 104954">It's more flans and their ilk rather than pies... so I do a chorizo cauli flan topped with cheese and things, without a pastry base.I would think that if you found the right ham/chicken stock that would set a lot of pie mixes could go the same way. When I have a chicken I'll make a stock and reduce it so it is pretty solid. Same with a gammon, though these can be quite strong. It could also be called a terrine.... I think.<a href="https://www.google.co.uk/?gws_rd=ssl#safe=off&q=terrine+recipe" target="_blank">https://www.google.co.uk/?gws_rd=ssl#safe=off&q=terrine+recipe</a></blockquote>

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