The day before, wash the rabbit and pork cheek, dab dry. Cut the meat into small pieces. Clean and wash the leek. Wash thyme, shake dry. Peel onions and garlic, cut into small cubes. Mix meat, leek, onions and garlic with wine, cognac, clove, bay leaf and thyme, cover and chill for about 24 hours
Drain the meat the next day. Remove spices and leek. Wash parsley, shake dry and chop finely. Mix meat, onions, garlic and parsley in portions in the universal chopper. Season with salt and pepper. Stir in hazelnuts. Pour the mixture into 3 ovenproof moulds (each 12 cm Ø). Place the moulds on the fat pan of the oven and put them in the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Fill the fat pan with water. Cook the pies for 30-40 minutes. Remove from the oven. Leave to cool for about 4 hours and chill for at least 24 hours
Waiting time approx. 52 hours