Cooking-ez.com

1,023 easy and fully explained recipes, with 12,448 photos and 77 videos

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.
32,1923.9/5 for 32 ratings
Grade this recipe:

Last modified on: January 11th 2017

For 350 g, you will need:

Change for:

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.
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?
Work this out...

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

Change currency:

Recipes that use this recipe: 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: Chocolate rolls (petits pains), Linzer torte, Chocolate cake, Household cake (Gâteau de ménage), Wiener Schnitzel, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Stewed apricots, Taos hotpot, Morel risotto with Vin Jaune and Mont d'Or, Spaghetti Bolognese, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mouna, French dressing (vinaigrette), Chocolate sweetcrust pastry, Classic French white bread, 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)

I am not a leaving thing
Note: We'll never share your email with anyone else.

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.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page