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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.

145K 73 3.7

Last modified on: January 11^th 2017

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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

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
13 min.	20 min.	33 min.

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Step by step recipe

Stage 1 - 3 min.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
901 Kcal or 3,772 Kj	26 gr	185 gr	6 gr
45 %	10 %	17 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
254 Kcal or 1,063 Kj	7 gr	52 gr	2 gr
13 %	3 %	5 %	<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).

Possible allergens in this recipe: Gluten, Egg

How much will it cost?

For 350 g : 0.27 €

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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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This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Chocolate almond cookies, Escalopes in a sesame crust, Pistachio shortbread biscuits, Puff or flaky pastry (pâte feuilletée), ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, French Family Cake, Ali Baba bread, Turnip top soup, Chicken nems, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Naan, Yeast-based flaky dough (for croissants), Soft apple cookies, Leek and potato soup, ... All

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