Servings: 4 to 5
Ingredients:
- 1 kg of calamari
- 1 kg flour
- 250 g tomato paste
- 1 clove of garlic
- 1 handful parsley
- 1 bay leaf
- 1 sprig of pepper
Dough
Make a simple bread dough with flour, water and a pinch of yeast.
Stuffing
Cook the calamari in a court bouillon. Fry the julienne-cut onion in a pan with a little olive oil.
Add garlic, parsley and tomato paste. Fry.
Moisten with white wine and a little water. Add salt and pepper and cook for a few minutes.
When the octopuses are cooked, run them under water and cut into pieces.
When the sauce has slightly reduced, add the octopus, bay leaf, a hint of pepper.
Cook ¼ hour until thickened.
Spread the dough into a large rectangle and cut two round pieces of 30 cm in diameter.
Place the first piece in a mold of around 28 cm in size.
Garnish with stuffing, and place the second circle of dough as a cover.
Seal the edges with a little water. To seal the edges, lance around the circumference of the two circles with a knife every 2,5 cm then interleave the strips of pastry.
Brush top with olive oil.
Bake 15 mn at gas mark 7.
The tielle is ready when it is a healthy yellow or orange colour.
Best wines to accompany this dish:
Vin de Pays d'Oc, rosé
