La tielle Sétoise

Inspired by the flavours of the French commune, Sète, Guillaume shares his version of La Tielle Sètoise, a traditional tomato and octopus pie that is a fusion of French, Italian and Spanish cooking traditions.

Credit: Craig Kinder

• serves

  4

• prep

  25 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

• 2 tbsp extra virgin olive oil
• 2 brown onions, finely chopped
• 750 g baby octopus, cleaned
• 500 g calamari, cleaned
• 80 g tomato paste
• 4 garlic cloves, thinly sliced
• 800 g tinned chopped tomatoes
• 150 g pitted kalamata olives
• 4 basil leaves, roughly chopped
• 1 puff pastry sheet
• 1 egg, beaten  

Cooling time: 15 minutes.

Instructions

1. Heat the olive oil in a large saucepan over medium-high heat. Once hot, add the onions and cook, stirring occasionally for 4 minutes, or until softened.
   
2. Add the octopus and calamari to the onions and sauté for a few minutes. Stir through the tomato paste, garlic, chopped tomatoes and olives.
   
3. Bring the mixture to the boil, then reduce the heat and simmer. Cover with a cartouche and braise for about 30 minutes.
   
4. After 30 minutes of cooking time, stir through the basil, then remove from the heat. Transfer the seafood filling to a 20 cm round, 6 cm deep baking dish. Preheat the oven to 180°C (fan-forced). Allow the filling to cool for 15 minutes while the oven heats.
   
5. Once cooled, place a sheet of puff pastry over the baking dish. Brush the pastry with the beaten egg and make a small hole in the centre with a knife (to let steam escape). (You can also mark a shallow pattern in the pastry, if desired).
   
6. Bake the pie for 15-20 minutes, or until the pastry is golden-brown and the filling is piping hot. Remove from the oven and allow to cool slightly, then serve.

Watch how to make this recipe on Episode 16 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.