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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.

171 K 3.8/5 (88 reviews)

35 min.

Easy

1.10 €

1 kg 50 g

5 Ingredients

Last modified on: January 11^th 2017

For 1 kg 50 g, you will need:

1 1 litre 170 ml flour
2 300 mls water
3 21 mls fine (or table) salt
4 3 tablespoons herbes de Provence (optional)
5 75 mls beaten egg (optional)

Change these quantities to make:

175 g 350 g 700 g 1 kg 50 g

Change measures:

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Times for this recipe

Preparation: 15 min.

Resting: 20 min.

All in all: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

Prepare the dough

Put into a food-mixer bowl: 1 litre 170 ml flour, 300 mls water, 21 mls fine (or table) salt and 3 tablespoons herbes de Provence (see more about this below).

Stage 2 - 3 min.

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.

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

Sealing the dish

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

Stage 5

The roll needs to be long enough to go all the way round the lid of your dish.

Stage 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.

Put the lid on top and press firmly to seal. The lid should have sunk some way into the dough.

Stage 8 - 2 min.

It is not essential, but I recommend glazing the dough seal.

Stage 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.

Keeping: Several days in the fridge, covered with plastic film. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	560 RDI=50 %	20 RDI=4 %	2,780 RDI=140 %	11,620 RDI: 140 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	2 RDI=0 %	260 RDI=10 %	1,090 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg

How much will it cost?

For 1 kg 50 g : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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