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Ingredients
  • 4 tsp olive oil
  • 6 Pork Sausages
  • 1 large leek, halved and finely sliced
  • handful of thyme, leaves stripped
  • 240ml whole milk
  • 240ml double cream
  • 4 medium free-range eggs
  • salt and pepper
  • grating of nutmeg (optional)
  • 70g Gruyère or Comté, finely grated
  • subheading: For the pastry:
  • 250g plain flour, plus extra for dusting
  • 150g cold salted butter, cut into cubes
  • 1 medium free-range egg yolk
  • 2 tbsp cold water
Note: Ingredients may have been altered from the original.
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