Squid & saffron tielle

People
For 4 (4 small individual tielle)
Cooking Time
1h15 minutes (including resting time)
Winery pairing
Mumm Cordon Rouge

INGREDIENTS

Dough

250 g flour
10 cl lukewarm water
10 g fresh baker’s yeast
2 tablespoons olive oil
1 pinch salt

Topping

400 g cleaned squid
1 onion
1 clove garlic
1 pinch saffron
150 g tomato purée
1 pinch chili pepper (optional)
Olive oil
Salt, pepper

Recipe

PREPARATION STEPS:

1. Dissolve the yeast in warm water and let it bubble for 10 minutes. Mix with the flour, oil, and salt. Knead, cover, and let rise for 1 hour.
2. Meanwhile, chop the onion and garlic and sauté in olive oil. Add the squid, cut into small pieces, and sauté quickly.
3. Stir in the tomato purée, saffron, chili pepper, salt, and pepper. Cook over low heat for 20 minutes to dry out. Cool.
4. Divide the dough into 8 balls. Roll out into thin discs. Fill 4 discs with the filling, cover with the other discs, and seal the edges.
5. Bake at 375°F for 25 to 30 minutes until golden brown. Serve warm or at room temperature.

Mumm Cordon
Rouge

The tielle, a Mediterranean specialty, offers a play of textures between soft dough and salty filling. Saffron and squid pair well with the tension of the Mumm Cordon Rouge, whose structure highlights the spicy and salty notes of the dish.

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