1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to seal a terrine or casserole dish

Name: How to seal a terrine or casserole dish
Prep time: 33 min
Total time: 33 min
Yield: 350 g
Cuisine: French
Ingredients: 250 g flour; 100 g water; 5 g fine (or table) salt; 1 tablespoon herbes de Provence; 25 g beaten egg

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.

216 K 3.7/5 (90 reviews)

35 min.

Easy

1.10 €

350 g

5 Ingredients

Last modified on: January 11^th 2017

For 350 g, you will need:

1 250 g flour
2 100 g water
3 5 g fine (or table) salt
4 1 tablespoon herbes de Provence (optional)
5 25 g beaten egg (optional)
Total weight: 355 grams

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.

How to seal a terrine or casserole dish : Stage 1

Prepare the dough

Put into a food-mixer bowl: 250 g flour, 100 g water, 5 g fine (or table) salt and 1 tablespoon herbes de Provence (see more about this below).

Stage 2 - ⌛ 3 min.

How to seal a terrine or casserole dish : Stage 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 : Stage 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

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.

How to seal a terrine or casserole dish : Stage 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 : Stage 8

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	28 RDI=43 %	185 RDI=70 %	8 RDI=11 %	925 RDI=46 %	3,873 RDI: 46 %
Per 100 g	7 RDI=12 %	52 RDI=20 %	2 RDI=3 %	260 RDI=13 %	1,091 RDI: 13 %

Possible allergens in this recipe: Gluten, egg

How much will it cost?

For 350 g : 0.30 €

Change currency:

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

Some other recipes using this recipe

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...
94 K4.1 5 hours 30 min.

This recipe uses (among others)

Other recipes you may also like

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

June 26^th 2019658 K 24.4 2 hours 35 min.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

December 21^th 2020422 K5 20 min.

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

October 6^th 2010474 K3.3 35 min.

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

November 10^th 2014219 K4.3 25 min.

Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.

July 20^th 201659 K4 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.