With your remaining dough cut out 70mm rings. Finally, to build the pie, in your lined pie mould, start off by placing 100g sliced potato, followed by 100g confit onion, then 20g bomber cheese.

Stir beer into mixture in Dutch oven; bring to a boil over medium-high. Boil, stirring often, until liquid slightly reduces, about 5 minutes. Reduce heat to medium-low, and add tomatoes with ...

Chill in the fridge for 10 minutes. Mix the cooled onions with the cheese, potato and pepper. Transfer the filling to the lined tray. Roll out the remaining pastry and top the filling.