French seafood classic Tielle savory pie
My friend Terika is a French beauty from Tahiti. Once I asked her which hometown dish she liked the most? She said it was the seafood pie of South Fasset. She said: Jun, don’t you know? Sette’s pie is made of squid and miscellaneous seafood, squid and tomato sauce blended, add a few pinches of spices, the tomato sauce seafood pie tastes very beautiful, the pie skin is crispy and fragrant, it is really delicious. Jun, the more I talk, the more hungry I become, the pie crust is thick and crispy, and the praise is explosive. This passage is seductive, so there is today’s seafood pie. This amount can make 1 round lid top pie with a diameter of 12 cm.
The practice of seafood pie in southern France
Step 1
Prepare the flour
Step 2
Cut the dice into butter and let it soften slightly before mixing the dough
Step 3
salt
Step 4
Yeast is mixed with water, yeast water is added as appropriate, not necessarily all added to the dough, yeast makes the pie crust fluffy, and does not need to rise.
Step 5
Flour, eggs, butter, salt, yeast water (half) and noodles, stop when they form a ball.
Step 6
Half kneaded
Step 7
Dough: Refrigerate for 2 hours, freeze for 30 minutes and set aside.
Step 8
Filling: Wash the ingredients.
Step 9
Squid: Squid must be cut into small strips, which can be cut into longer pieces, and it looks more vigorous to eat.
Step 10
Squid: Stir-fry the garlic grains for a while, add the squid and stir-fry for a while.
Step 11
Tomato sauce: Stir-fry tomatoes until thick broth and add semi-processed squid whiskers
Step 12
Seasoning: Add pizza grass and basil, stir-fry to collect the juice, add salt and remove from the pan.
Step 13
Complete the filling: After the filling cools, you can start the pie construction and maturation process.
Step 14
Rolling the dough: Take out the refrigerated dough and roll out the bottom of the pie to about 16 cm, container 12 cm.
Step 15
Rolling out: done
Step 16
Brush the plates with oil
Step 17
Spread the pie crust
Step 18
Sort it out, and make a hole with a fork.
Step 19
Stuffing
Step 20
Brush the egg liquid
Step 21
Pierce: Preheat the oven to 200 and 250 to the bottom (The temper ^_^ of each oven)
Step 22
Out of the oven: Be careful that it is very hot.
Step 23
Demolding: Find a suitable tool to demold
Step 24
Cut: Use a serrated knife to cut the pie, puff pastry…… It should be straight down with a knife, and the action is neat.
Step 25
finished product
Step 26
finished product
Step 27
finished product
Step 28
finished product
Cooking tips for seafood pie in the south of France
1. This dish is sugar-free and has a refreshing taste, and the 12cm plate is suitable for 1-2 people. 2. The dough should not be kneaded, and it can be refrigerated when it is formed. 3. The tart crust can be used within 2 weeks of freezing after being molded. The filling should not be juicy 4. Squid should not be cooked for a long time, as it will grow old after a long time.