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Meat, Northern, Eastern and Western France

Fouées with rillettes and mogettes, side salad

Fouées with rillettes and mogettes are small puffed up bread rolls from the Loire Valley, filled warm with pork rillettes and buttery white beans, served with a side salad. This recipe for 4 people takes 75 minutes, a medium difficulty because of the dough, at about €2.40 per person. Success depends on rolling the dough thin and baking it in a very hot oven so the rolls puff up like balloons.

Tonight, warm puffed up little fouées filled with rillettes and buttery mogette beans, a meal that takes you straight to the Loire Valley.

Fouées with rillettes and mogettes, side salad
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

A fouée is a small hollow, light bread roll that comes out of the oven all puffed up, ready to be opened like a little pocket. Inside, the rillettes soften a bit from the heat and the buttery mogette beans add softness, for a simple mix between the crisp golden crust and the tender filling. It is a hands on dish, friendly and shared, perfect for a meal where everyone builds their own fouée.

Mon Chou suggests this recipe for a weekday dinner that takes a bit longer than usual, or for a family Sunday when you have time to knead the dough together. Kids love filling their own fouées, and the salad brings just enough freshness alongside the pork and beans. It is a nice change from regular bread, and it brings a taste of the Loire Valley straight to your kitchen.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Baker's yeastoften in the pantry 1 packet
  • Lukewarm wateroften in the pantry 20 cl
  • Olive oiloften in the pantry 2 tbsp
  • Cooked white beans (mogettes)often in the pantry 600 g
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Pork rillettes 250 g

Dairy

  • Butter 40 g

Fruits and vegetables

  • Parsley 3 sprigs
  • Green salad 1

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Mix the flour, yeast, salt, oil and lukewarm water, knead and let the dough rise. 30 min

    The water must be lukewarm, too hot and it kills the yeast.

  2. Roll the dough into discs and let them puff up for a few minutes. 10 min

    A thin disc of dough puffs up like a balloon.

  3. Bake the discs in a very hot oven at 250°C until golden. 8 min

    Place them directly on a hot baking sheet so they puff up right away.

  4. Warm the mogette beans in a saucepan with the butter, salt, pepper and parsley. 10 min

    Keep a little of the cooking water, the beans stay creamy.

  5. Open the fouées, fill them with rillettes and mogette beans, and serve with the dressed salad.

    Rillettes at room temperature spread much more easily.

Our tips to get it right

  • Knead the dough for at least 5 minutes until it turns soft and elastic, that is what lets the fouées puff up properly.
  • Preheat the oven all the way before baking, the sheet needs to be very hot so the dough discs puff up within seconds.
  • Fill the fouées while they are still warm, the hot crumb soaks up the buttery beans much better.

The variations

  • Swap the pork rillettes for duck rillettes for a stronger flavor.
  • For a vegetarian version, fill the fouées with buttery mogette beans alone, and add a bit of fresh goat cheese instead of the rillettes.
  • For a faster version with kids in a hurry, use store bought small round rolls instead of homemade fouées and skip straight to filling them.

What to serve it with

  • A glass of light Loire Valley red wine
  • Crunchy pickles on the side
  • Applesauce for dessert

Storage

Raw fouée dough keeps for a day in the fridge under a kitchen towel. Cooked mogette beans keep for 2 to 3 days in the fridge in a sealed container and reheat gently in a saucepan. Baked fouées lose their softness in the fridge, so they are best eaten the same day.

Questions about this dish

Can you make the fouée dough ahead of time?

Yes, you can make it the day before and let it rise slowly in the fridge. Take it out an hour before rolling it so it comes back to room temperature.

Can you use a different type of bean instead of mogettes?

Yes, canned white beans work well if you cannot find mogettes. The flavor is close, only the texture is slightly less creamy.

Why don't fouées always puff up properly?

It is usually because the dough was rolled too thick or the oven was not hot enough. A thin disc placed on a very hot sheet puffs up almost instantly.

Do kids usually like fouées?

Yes, because they get to fill their own little bread roll with whatever they like. It is a playful, hands on meal with no cutlery needed.

How long does it take to make fouées filled with rillettes and mogettes beans, with a side salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in fouées filled with rillettes and mogettes beans, with a side salad?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fouées filled with rillettes and mogettes beans, with a side salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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