Photo: Priscilla Du Preez
Tielle sétoise (squid and tomato pie)
21 ingredients
30 min + 2 hr
Serves 3
openrecipes
French pastry filled with squid cooked slowly in tomatoes and white wine – a simple, yet sophisticated, treat.
Estimated Nutrition (whole recipe, rough)
953
Calories
24g
Protein
33g
Fat
138g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz cold unsalted butter
- 500g/1lb 2oz good quality plain flour
- 2 tsp salt
- 2 free-range eggs
- 100ml/3½fl oz ice-cold water
- 1 small squidsquid
- ½ celery
- 2 small onions
- 3 garlic
- 40ml/1½fl oz olive oil
- 75ml/2½fl oz dry white wine
- 500g/1lb 2oz tomatoes
- 25g/1oz pitted black olives
- ¾ tbsp light brown sugar
- and freshly ground saltblack pepper
- 1½ tsp paprika
- 1 free-range egg
- 2 fennel
- ½ bunch fresh mint
- 1 lemon
- 3 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes