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Method

> Soak the rye bread in the beer for 30 minutes and then whizz it all in a food processor
> Bring the beef stock to the boil and stir in the rye bread and beer mixture.
> Leave to simmer for about 5 minutes. Add some pepper and serve in soup bowls with the raclette cheese.

Ingredients (Serves 4)
- 350g rye bread
- 0.5l good yeasty beer
- 0.6l beef stock
- 50g raclette cheese, cut into cubes

Method

> Place one sheet of rolled out pastry onto a baking tray.
> Cut the potatoes into a small dice. Finely slice the leek and onion and sauté everything in the butter
> Cut the cheese and the apple into thin strips.
> Place the potato and leek mixture on top of the pastry on the baking sheet.
> Season well and add the cheese and apple.
> Cut the remaining pastry into strips and arrange them in a lattice over the top of the pie.
> Brush the strips with the egg yolk. Cook in the oven at 220°C for about 30 to 40 minutes..

Ingredients

- 400g puffed pastry, rolled out into two rectangles
- 2-3 cooked potatoes
- 1 large onion
- 1 leek
- 2 tablespoons butter
- 200g raclette cheese from the Vallée de Conches (or any hard cheese suitable for melting)
- 1 large apple
- 1 egg yolk
- 2dl cream
Salt and pepper