La Tielle ’Roll
Persons
5
Preparation time
Difficulty
Cost
Recipe created by :
Mourad Khiter, Baker Expert France
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 5 Bun’n’Roll
- 200g octopus
- 200g cuttlefish
- 200g chorizo
- 200g chopped tomatoes
- 150g tomato purée
- 5 white onions
- 5 garlic cloves
- 25 pitted black olives
- A handful of cherry tomatoes
- A bouquet of thyme and bay leaves
- Piquillo pepper purée
- Espelette pepper
- Small bunch of lamb's lettuce and rocket
Preparation steps
- Slice the frozen a in half.
- Leave to thaw then roll out to a 15cm diameter.
- Insert Bun'n'Roll into a micro perforated ring 10cm in diameter and 3.5cm high.
- Finely dice onions and pan-fry with garlic to make the pie filling.
- Then add chopped tomatoes, cuttlefish and octopus pieces.
- Add the thyme and bay leaf bouquet followed by tomato purée. Reduce.
- Half fill the rings with the tomato mixture, add sliced black olives then fill to three quarters full.
- Add onion rings.
- Once the ring is full, seal with the other half of the Bun’n’Roll and season with salt and Espelette pepper.
- Bake for 30-40 minutes at 180°.