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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

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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.

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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: 395 grams

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

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Resting	Start 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	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	Knead until the dough begins to hold together. For sealing, there is no need to work the dough any more than this.	3 min.
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.	20 min.
4	Sealing the dish Roll the dough into a long "sausage" 1/2 to 1 inch (1 or 2 cm) thick.
5	The roll needs to be long enough to go all the way round the lid of your dish.
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.
7	Put the lid on top and press firmly to seal. The lid should have sunk some way into the dough.	5 min.
8	It is not essential, but I recommend glazing the dough seal.	2 min.
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

Whole recipe
Calories	Proteins	Carbohydrates	Fats
925	28 gr	185 gr	8 gr
46 %	11 %	17 %	1 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
234	7 gr	47 gr	2 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

Source: Home made.

More recipes?

This recipe use (among others)

	Flour: 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]
	Water: 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) 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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