Trim for tielle
Instructions for use :
For a real Tielle à la Sétoise, use 350 g of bread dough, separate the dough into two 175 g pieces and flatten them into 2 30 cm circles.Spread the first piece of dough in an oiled 28 cm mold and prick the bottom with a fork. Then fill the mould with the filling and cover with the second piece of pastry, taking care to moisten the edges with a little water to ensure that they stick together. To obtain the typical Tielle rim (welding of the edges), make a knife cut every 2 cm and fold every other strip of pastry towards the inside of the mould.Don’t forget to prick the top and brush with oil, which will mix with the tomato sauce during cooking, giving it that lovely orange color: You can use 2 rolls of puff pastry, cooked for 25 to 30 min in a 210° oven.
DDM: 600j
Weight : 720g
Number of shares : 6 portions
Packing : 1
Further information
Ingredients:
Chopped chicken, tomato, rapeseed oil, onion, black olive, tomato paste, salt, garlic, herbs and spices.
Nutritional table :
Nutritional values per 100 g: Energy 80 Kcal – 337 KJ – Fat 1.76g of which saturated fatty acids 0.28 g – Carbohydrates 2.27 g of which sugars 1.0 g – Protein 12.92 g – Salt 0.35 g- Fiber 0.69g
