Pastry base
Wheat flour
Vegetable fats and oils (often palm and/or rapeseed oil blends)
Water
Salt
Sometimes emulsifiers (mono- and diglycerides of fatty acids)
Raising agents (for texture in some versions)
Filling (leek mixture)
Leeks (25-40%)
Eggs
Milk and/or cream
Cheese (often Emmental or similar)
Onion (sometimes included)
Modified starch (thickener)
Salt
Pepper
Nutmeg or mild spices
Additives (depending on batch/brand variant)
Stabilizers (e.g. phosphates or guar gum)
Natural flavourings
Acidity regulators