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.
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.
32,2903.9/5 for 32 ratings
Last modified on: January 11th 2017
For 350 g, you will need:
- 1
13.7 oz flour - 2
3.5 oz water - 3
0.2 oz fine (or table) salt - 4
1 tablespoon herbes de Provence (optional) - 5
0.9 oz beaten egg (optional)
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Start 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?
Step by step recipe
Stage 1 - 3 min.
Prepare the dough
Put into a food-mixer bowl: 13.7 oz flour, 3.5 oz water, 0.2 oz fine (or table) salt and 1 tablespoon 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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 350 g : 1.10 €
Recipes that use this recipe: 1
 |
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Pancake batter, Little Christmas biscuits, Vegetable clafoutis, Tea and white chocolate biscuits, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Papadums, Seeded loaf, Nougat, Turban of sole with langoustines, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Yeast-based flaky dough (for croissants), Bonnevaux apple tart, Chocolate sweetcrust pastry, Fine multi-tomato tart, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.