Savoyard Leek & Sausage Flan

(Source: Robert Carrier’s Home Cooking, pub. Daily Telegraph Magazine, 1968)

Serves 4 - 6
Pastry:
8oz flour
½ level tsp salt
1 level tbsp icing sugar
6oz butter
1 egg yolk, beaten with 1 tbsp water

Leek and sausage flan:
8” – 9” pastry shell
1 medium sized onion
1oz cooked ham
4 button mushrooms
butter
1 tbsp flour
8 fluid oz milk
salt
freshly ground black pepper
freshly grated nutmeg
1 egg yolk
2 tbsp double cream
4 small pork sausages
3 leeks
grated cheese

Pastry:
Rub butter into flour and icing sugar with tips of fingers until mixture resembles fine breadcrumbs. Add egg yolk and water mixture gradually until crumbs adhere when pressed.
Shape dough lightly in a ball; wrap in a clean towel or foil and put in fridge for at least ½ hr.
Roll out dough and press into tin. Bake blind. [You can do this by covering bottom of pastry shell with foil and filling with dried beans. Cook at 450º F / Gas 7 for 10 – 15 min. Remove foil and beans].

Leek and sausage flan:
Chop onion, ham and mushrooms fine. Put in saucepan with salt, pepper and 2 tbsp butter. Saute gently until onion is transparent. Allow to cool then spread on bottom of baked pastry case.
Make a roux with 2 tbsp butter and 1 tbsp flour (cook together without letting flour take on colour). Gradually pour in milk and cook, stirring until sauce becomes smooth and thick. Season to taste with salt, pepper and a little grated nutmeg. Remove from heat and stir in egg yolk with wire whisk. Add cream.
Saute the sausages in a little butter and olive oil until golden and cooked through. Steam leeks (or simmer in a little water which you can then use instead of all milk for the sauce).
Place leeks and sausages alternately on ham, onion and mushroom mixture; pour over the sauce and sprinkle with grated cheese.
Return to a slow oven (350º F / Gas 2) and bake for 30 – 40 min. until custard is firm and golden brown. Serve very hot.