Entree: France – Languedoc-Roussillon – Tielle Sétoise (Savory elongated pie from Sète filled with spicy tomato and octopus)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 1 hr

Total 2 hrs 45 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (30 ml) olive oil, plus more for sautéing
- 1 cup (240 ml) warm water
- 1 lb (450 g) octopus, cleaned and coarsely chopped
- 1 tbsp (15 ml) olive oil for filling
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 1 tsp (2 g) smoked paprika
- 1/4–1/2 tsp (0.5–1 g) cayenne or to taste
- 1 tsp (5 g) Herbes de Provence or dried thyme and oregano blend
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: in a bowl combine flour, salt, sugar, and yeast. Stir in olive oil and warm water to form a soft dough. Knead 6–8 minutes until smooth, cover, and let rise until doubled, about 1 hour.
2. Prepare the octopus: if using raw octopus, simmer in gently boiling water until tender, about 30–45 minutes depending on size. Drain and chop to coarse pieces. If using pre-cooked octopus, chop and proceed.
3. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Sauté onion until translucent, 4–5 minutes, then add garlic and cook 30 seconds. Deglaze with white wine and reduce by half.
4. Add crushed tomatoes, smoked paprika, cayenne, Herbes de Provence, salt, and pepper. Stir in chopped octopus and simmer gently 8–10 minutes until sauce is thickened and flavors meld. Stir in chopped parsley and remove from heat; cool slightly.
5. Preheat oven to 400°F (200°C). Punch down dough and shape into two oblong loaves approximately 10–12 inches (25–30 cm) long on a lightly floured surface.
6. Roll each loaf into an oval about 1/8 inch (3 mm) thick. Place half the filling along the center of each oval in a long strip, leaving a 1/2 inch (1 cm) border. Fold dough over the filling to enclose, sealing edges by pinching or crimping; shape into a tight oblong package. Make a few small slits on top to vent.
7. Transfer tielle to a parchment-lined baking sheet, brush with beaten egg, and bake 25–35 minutes until golden brown and cooked through. Cool slightly before slicing and serve warm or at room temperature as is traditional.