My first trip to Alsace, was shortly after we moved to Switzerland. This wine region to the west of the River Rhine, had intrigued me for many years prior. A unique land between great nations straight out of a Grimm’s fairytale. As a big fan of Alsace Riesling (the sommeliers’ ultimate white wine), I really wanted to find out what traditional or different cuisines would pair with it. This flavourful pie recipe came from a cooking (and eating) experience in a “winstub” restaurant in Saint-Hippolyte, under the gaze of the great Château du Haut-Kœnigsbourg.

Easy to make, hard to put down. Enjoy!

Marc Checkley


by Drink Moi

Serves 6


2 tablespoons olive oil

2 large white onions, chopped

6 ounces cubed comté cheese

(sharp cheddar or Gruyére as an alternative)

1 tablespoon chopped flat-leaf parsley

1 teaspoon prepared French Dijon mustard

2 teaspoons Worcestershire sauce

2 eggs beaten separately

salt and pepper

2 sheets of puff pastry


Preheat oven to 190C (375F)

Line an oven tray with baking paper and set aside.

Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.

Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.

Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.

Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 25cm (10 inch) circle.

Lay one sheet of pastry on the prepared baking tray.

Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.

Lightly brush the border with some of the second beaten egg.

Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.

Press and seal the edges well.

Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.

Bake in the oven for 10 minutes, before reducing the heat to 180C (350F).

Cook a further 20-25 minutes or until pastry is crisp and golden brown.

Leave to rest for 10 minutes before slicing and serving.

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