How to seal a terrine or casserole dish


How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough.

The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven.

This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment.

It is possible to use ordinary bread dough, but an unleavened (or "dead") dough, with neither natural leaven nor yeast will work better.
39,1963.8/5 for 36 ratings
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Last modified on: January 11th 2017

For 1 kg 50 g, you will need:

Change those ingredients for: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
13 min.20 min.33 min.
Keeping: Several days in the fridge, covered with plastic film. Freezes very well.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 3 min.
How to seal a terrine or casserole dish : Photo of step #1

Prepare the dough

Put into a food-mixer bowl: 750 g flour, 300 g water, 15 g fine (or table) salt and 3 tablespoons herbes de Provence (see more about this below).

Stage 2 - 3 min.
How to seal a terrine or casserole dish : Photo of step #2
Knead until the dough begins to hold together.

For sealing, there is no need to work the dough any more than this.

Stage 3 - 20 min.
How to seal a terrine or casserole dish : Photo of step #3
Gather the dough into a ball, wrap in plastic film and refrigerate for at least 20 minutes.

This dough can easily be made the day before using, or even several days in advance and frozen.

Stage 4
How to seal a terrine or casserole dish : Photo of step #4

Sealing the dish

Roll the dough into a long "sausage" 1/2 to 1 inch (1 or 2 cm) thick.

Stage 5
How to seal a terrine or casserole dish : Photo of step #5
The roll needs to be long enough to go all the way round the lid of your dish.

Stage 6
How to seal a terrine or casserole dish : Photo of step #6
Fill the dish with whatever you are going to cook: meat, vegetables, fish, etc. The dish is empty in these photos as they are just to show the idea.

Lay the roll of dough around the top edge of the dish, pressing gently to hold it in place.

Stage 7 - 5 min.
How to seal a terrine or casserole dish : Photo of step #7
Put the lid on top and press firmly to seal. The lid should have sunk some way into the dough.

Stage 8 - 2 min.
How to seal a terrine or casserole dish : Photo of step #8
It is not essential, but I recommend glazing the dough seal.

Stage 9
How to seal a terrine or casserole dish : Photo of step #9
Cook as long as required for the recipe.

Remarks

The herbes de Provence are added to make the dough more attractive and they smell wonderful during cooking. You can perfume your dough with different herbs or spices to complement whatever is in the dish.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,702 Kcal or 11,313 Kj79 gr555 gr19 gr
135 %30 %52 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
228 Kcal or 955 Kj7 gr47 gr2 gr
11 %3 %4 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Some recipes that use this recipe

Melt-in-the mouth meat and vegetables in a sealed casserole
Melt-in-the mouth meat and vegetables in a sealed casserole

In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
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Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Walnut short bread, Fish in a sesame crust, Spring veal sauté , Oatmeal cake, Two-olive ciabatta, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Confit of carrots with bacon, Mushroom velouté, Lumberjack turnovers, Mustard baps, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Lille style chicken, Breton sablé biscuit dough, Tomatoes Provençal, New leavened bread, ... All

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