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.
155K 84 3.8
Grade this recipe:

Last modified on: January 11th 2017

Keywords for this recipe:
For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
13 min.20 min.33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
How to seal a terrine or casserole dish

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
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
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

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
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
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
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
It is not essential, but I recommend glazing the dough seal.

Stage 9
How to seal a terrine or casserole dish
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 valueProteins CarbohydratesFats
901 Kcal or 3,772 Kj26 gr185 gr6 gr
45 %10 %17 %1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
254 Kcal or 1,063 Kj7 gr52 gr2 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 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

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

In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
63K4.1 5 hours 28 min.
See all recipes that use it
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Béarnaise sauce, Hollandaise sauce, Tomato tatin, Soft apple cookies, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Couscous, Italian hot chocolate , How to use gelatin, Green parsley tahini sauce, Stewed apricots, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Viennese Shortbread, Naan, X-Files cookies, Pretzels, Home-made terrine of foie gras, ... All
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
731K 313.7 36 min. January 27th 2017
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
221K4.5 1 hour 6 min. May 10th 2023
Foie gras Chantilly
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
104K4.6 28 min. September 17th 2013
Moist Lemon Cake
Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
54K5 46 min. March 9th 2016
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 5 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 e-mail address 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