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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.

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Last modified on: January 11th 2017

For 350 g, you will need:

Change for: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

PreparationRestingStart to finish
13 min.20 min.33 min.
Preservation: 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

1 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).
3 min.
2 How to seal a terrine or casserole dish : Photo of step #2Knead until the dough begins to hold together.

For sealing, there is no need to work the dough any more than this.
3 min.
3 How to seal a terrine or casserole dish : Photo of step #3Gather 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.
20 min.
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.
5 How to seal a terrine or casserole dish : Photo of step #5The roll needs to be long enough to go all the way round the lid of your dish.
6 How to seal a terrine or casserole dish : Photo of step #6Fill 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.
7 How to seal a terrine or casserole dish : Photo of step #7Put the lid on top and press firmly to seal. The lid should have sunk some way into the dough. 5 min.
8 How to seal a terrine or casserole dish : Photo of step #8It is not essential, but I recommend glazing the dough seal. 2 min.
9 How to seal a terrine or casserole dish : Photo of step #9Cook 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

Whole recipe
CaloriesProteins CarbohydratesFats
92528 gr185 gr8 gr
46 %11 %17 %1 %
Per 100 g
CaloriesProteins CarbohydratesFats
2347 gr47 gr2 gr
12 %3 %4 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 350 g : 1.10 €

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.
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More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Little lemon biscuits, Sausage mushroom and cheese crumble, French croissants, Prune Far, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Minestrone, Houmous, Pitta bread, Paella, ... [All]
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Bonnevaux apple tart, Old style brioche, How to prepare cucumber, Mustard baps, ... [All]

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