Name: Sétoise Tielle
Prep time: 30 min
Cook time: 60 min
Yield: 8 servings
Ingredients: 400 g of flour; 2 tablespoon of olive oil; 1 bag of baking powder; 0.4 kg of tomato; 0.4 kg of squid; 2 onion; 2 garlic clove; 1 egg; salt (according to taste); pepper (according to taste)

Sétoise Tielle

The Sétoise Tielle is a specialty from the city of Sète in the Languedoc region, said to have been brought from Italy by members of the Cianni family of caterers over fifty years ago. It is a delicious small pie made with octopus and a lightly spicy tomato sauce.

Fish Public

Course: Starter

Preparation time: 30 minutes

Cooking time: 60 minutes

Cost per serving: 0,95 €

Energy: 273 kcal / serving

Instructions

1. In a bowl, put 3 tablespoons of warm water and add the yeast. Pour the flour into a mixing bowl with a pinch of salt and the olive oil, then add the yeast.
2. Knead by hand, adding a little water to obtain a smooth and homogeneous ball. Let it rest for 1 hour.
3. Blanch, peel, and remove the seeds from the tomatoes. Crush the flesh. Peel and slice the onions and garlic. Sauté them with a little olive oil in a saucepan. Add the tomatoes and 1 sprig of rosemary. Season with salt and pepper, and mix.
4. Clean the squid, cut the tentacles into pieces and the bodies into rings. Add the squid to the sauce and simmer for 1 hour over low heat. Let it cool.
5. Take two-thirds of the dough and roll it out to line a greased mold. Fill it with the squid sauce. Roll out the remaining dough to form a lid and place it on top of the filling, making sure to seal the edges.
6. Brush the tielle with 1 beaten egg yolk. Slide it into a preheated oven at 210°C (thermostat 7) and bake for 1/2 hour.
7. Serve immediately.