Tielle sétoise (squid and tomato pie)


French pastry filled with squid cooked slowly in tomatoes and white wine – a simple, yet sophisticated, treat.

(This recipe makes more pastry than you will need. The extra can be kept in the fridge for up to a week.)


For the pastry

  • 250g/9oz cold unsalted butter, cubed and left to soften slightly
  • 500g/1lb 2oz good quality plain flour
  • 2 tsp salt
  • 2 free-range eggs, yolks only
  • 100ml/3½fl oz ice-cold water

For the tielle sétoise

For the fennel and mint salad