Cheesy Mushroom and Bacon Puff Pastry Pie with Beer Cheese Sauce

Preheat the oven to 180°C (350°F). Grease a baking dish with a little olive oil.

In a skillet, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside.

In the same skillet, add the chopped onions and cook until softened. Add the mushrooms and cook for another 5 minutes until they release their moisture and soften. Season with salt and pepper.

In a large bowl, combine the cooked bacon, onion-mushroom mixture, cheddar cheese, Parmesan cheese, cream cheese, and halved cherry tomatoes. Stir well to combine.

Roll out the puff pastry on a floured surface and line a baking dish with one layer of pastry, trimming the edges to fit. Fill the pastry with the mushroom, bacon, and cheese mixture.

Place the second layer of puff pastry on top, sealing the edges by pressing with a fork. Brush the top with egg yolk for a golden finish.

Bake in the oven for 30-35 minutes, or until the puff pastry is golden and crispy.

While the pie bakes, prepare the beer cheese sauce. In a small saucepan, combine the beer, cheddar cheese, cream cheese, Dijon mustard, and Worcestershire sauce. Heat over low heat, stirring constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Once the pie is done, remove it from the oven and let it cool slightly. Slice and serve with the beer cheese sauce drizzled on top. Garnish with fresh dill.

Serving and Storage Tips: