Onion pie with cheese and pork in dark beer
4 servings
120 minutes
Onion pie with cheese and pork in dark beer is a true gastronomic delight infused with the spirit of French cuisine. It combines the rich flavor of caramelized onions, the tenderness of beer-soaked pork, and the spiciness of melted cheese. Dark beer adds softness and deep aroma to the filling, while the flaky pastry turns the pie into crispy perfection. This pie is perfect for cozy evenings with a glass of wine or as an exquisite treat for guests. Its roots trace back to the traditions of French taverns where the combination of meat, cheese, and beer was always valued for its rich taste and richness. It is best served warm so that each piece melts in your mouth, revealing all shades of flavor combinations.
1
Cut the pork into small pieces. Pour dark beer over it and let it sit for 20 minutes.
- Pork: 200 g
- Dark beer: 1 glass
2
Sauté onion and fennel in olive oil.
- Onion: 500 g
- Fennel: 200 g
- Olive oil: 2 tablespoons
3
Squeeze the pork and sauté it a bit with fennel onion, then pour in the dark beer that previously had the pork. Simmer for about 15 minutes on medium heat. Add spices and salt.
- Pork: 200 g
- Onion: 500 g
- Fennel: 200 g
- Dark beer: 1 glass
- Dried marjoram: 1 teaspoon
- Ground cayenne pepper: pinch
- Salt: to taste
4
Divide the dough into two unequal parts, roll out the larger part and place it in the mold so that the edges hang over. Add the filling and sprinkle with cheese. On the remaining piece, draw cross stripes with a sharp knife, place it on top of the filling and pinch the edges. Brush with egg on top.
- Puff pastry: 500 g
- Cheese: 50 g
- Chicken egg: 1 piece
5
Bake at 190 degrees for about 45 minutes.