Cheese Beer Pie

Total time: 1hr 40m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 575 Kcal, 30g Protein, 60g Carbohydrates, 22g Fat


  • Dough
  • 350 g brown flour
  • 1 tsp. salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl unfiltered beer
  • Topping
  • 2 tbsp. coarse-grain mustard
  • 250 g cheese mixture for fondue moitié-moitié, i.e. half Gruyère, half Vacherin
  • 3 spring onions, including green parts, cut diagonally into thin rings
  • a little pepper

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  • Dough

    Mix the flour and the remaining ingredients including yeast in a bowl. Pour in the beer, mix everything together and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size. Divide the dough into 4 pieces, sprinkle a little flour on the work surface and roll out into ovals approx. 2 mm thick. Place the pieces of dough on two baking trays lined with baking paper. Dust the edges with a little flour.
  • Topping

    Coat the ovals with mustard. Distribute the cheese over the pieces, top with the onion and season. Bake each tray for approx. 15 mins. in the lower half of an oven preheated to 200 °C.
  • Tipp:

    Die beiden Bleche gleichzeitig im auf 200 Grad (Heissluft) vorgeheizten Ofen backen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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