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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.
31,5763.9/5 for 32 ratings
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Last modified on: January 11th 2017

For 350 g, you will need:

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Measures:

How long does it take?

Time required
PreparationRestingStart to finish
13 min.20 min.33 min.
Keeping:
Several days in the fridge, covered with plastic film. Freezes very well.
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  • When will I finish if I start the recipe 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: 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 : 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

% 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).

How much will it cost?

Note : These prices are only approximate

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Recipes which use this 1

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

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: Crunchy little pieces of fish, Kugelhof for Nanou, Sandwich bread, Gingerbread, Fish in a sesame crust, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Blackcurrant liqueur, Sorrel soup, Houmous, Quince and apple compote, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Fresh pasta dough, Pesto crackers, Tomatoes Provençal, Benoîton, Tartiflette, ... All

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