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Tielle Sétoise (Squid and Tomato Pie)

A French pastry filled with squid slow-cooked in tomatoes and white wine, served with a fresh fennel mint salad.

SeafoodMain CourseFrenchTomatoPastrySquid
Estimated Nutrition
Calories
1955
kcal / serving
5865 kcal total
Carbs
149.1g
per serving
447.3 g total
Fat
128.4g
per serving
385.2 g total
Protein
50.8g
per serving
152.4 g total
Cook Time
90
minutes
Serves
3
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
0.75
tbsp
Brown Sugar
light
Dairy
250
g
Butter
unsalted, cubed and softened slightly
2
piece
Egg
yolks only, free-range
1
piece
Egg
yolk only for glaze
Fruits
1
piece
Lemon
juice and zest
GrainsCereals
500
g
Plain Flour
good quality
Liquids
100
ml
Water
ice-cold
75
ml
White Wine
dry
NutsSeeds
2
tsp
Salt
3
piece
Garlic
cloves, finely chopped
1
piece
Black Pepper
freshly ground, to taste
1.5
tsp
Paprika
0.5
bunch
Mint
fresh leaves picked
OilsFats
40
ml
Olive Oil
used for frying and glaze
3
tbsp
Olive Oil
for dressing
Other
25
g
Black Olive
pitted and chopped
Seafood
500
g
Squid
cleaned, tentacles reserved, body sliced into thin rings
Vegetables
0.5
stalk
Celery
sliced
2
piece
Onion
finely chopped
500
g
Tomato
flesh chopped, skin and seeds removed
2
piece
Fennel
bulbs, thinly sliced

Method

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