INGREDIENTS FOR 6 PEOPLE:
1kg of flour,
1kg octopus,
250 grams of tomato purée
garlic and parsley,
1 bay leaf,
a little chilli pepper,
1 onion,
1 glass of white wine.
METHOD:
- The dough: make a simple bread dough with flour, water and a pinch of yeast.
- Make the filling: cook the octopus in a court bouillon.
Meanwhile, brown the sliced onion in a pan, add the garlic, parsley and tomato purée.
Fry for a minute or two, add the white wine and a little water, salt and pepper and cook for 5 minutes.
When the octopus is cooked, clean it with running water and cut into quite large chunks.
When the sauce had reduced slightly, add the octopus, a bay leaf and a little chilli pepper and cook for about fifteen minutes to get to a fairly thick consistency to fill the pie.
Roll out the dough into a large rectangle and cut out two circles 30cm in diameter.
Place the first circle in a 28cm pie dish and top with the filling, then use the second piece to form a lid, being careful to seal the edges well with a little water.
There is a traditional way of sealing the edges of a tielle: Using a knife, make 2-3cm incisions all around the edge of the pie, every 2cm, then pinch in the strips of dough.
Brush the top with a little oil and bake for about 15 minutes at gas mark 7.
Remove the tielle when it has taken on a beautiful orange-yellow colour.