Fish, South and mountains
Sète style tielle with green salad
A tielle is a spicy octopus pie from Sète, made with tomato and chili. It serves 4, takes 1 hour 35 minutes, is medium difficulty, and costs €3.80 per person. The key to success is cooking the octopus long enough that it turns tender, and reducing the filling well so the pastry stays crisp.
Tonight I'm making you a tielle from Sète, this spicy octopus pie that's best eaten warm with a crisp salad.
- Total time
- 1 h 35
- Difficulty
- Medium
- Cost per person
- €3.80
- Calories per person
- 500 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring, Fall
- The kids
- They generally like it
A tielle is that orange pie you'll spot on market stalls in Sète, golden pastry on top, slow cooked octopus filling underneath. The octopus should be tender enough to fall apart, and the spiced tomato sauce wakes everything up without overwhelming it. This dish has real character, generous with chili but never harsh if you measure it right.
Serve it warm, never piping hot, alongside a simple green salad whose freshness cuts through the richness. It's a great project for a slow Sunday when you have time to let the octopus simmer, or a way to surprise guests with a Southern French dish they might not know. Kids who like a little spice tend to enjoy it too.
The ingredients
Dairy
- Shortcrust pastry sheets 2
- Egg yolk 1
Fish counter
- Cooked octopus, cut into pieces 500 g
Pantry
- Tomato pasteoften in the pantry 3 tbsp
- Chopped tomatoesoften in the pantry 400 g
- Cayenne pepperoften in the pantry 1 tsp
- Olive oiloften in the pantry 2 tbsp
- Wine vinegaroften in the pantry 1 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onion 1
- Garlic 3 cloves
- Green salad 1
Allergens Gluten, Mollusks, Eggs
The step by step recipe
-
Saute the chopped onion and garlic in olive oil, then add the tomato paste, chopped tomatoes, and cayenne pepper. 10 min
Cayenne heats up fast, start with half a teaspoon and taste before adding more.
-
Add the octopus pieces and let the sauce thicken over low heat, it should end up with very little liquid left. 20 min
A watery filling soaks the pastry, so let it reduce well then cool before using.
-
Roll out one pastry sheet in a tart pan, fill it with the octopus mixture leaving a clear border, then cover with the second sheet.
Poke holes in the top crust with a fork so steam can escape without the pie bursting.
-
Seal the edges by pinching them together, brush with egg yolk, and bake at 200 degrees. 35 min
The egg yolk gives that glossy golden color, apply it in a thin coat with a brush.
-
Make the salad with the oil, vinegar, and a little salt, then serve the tielle warm in slices.
Let it rest ten minutes before cutting, the filling holds together better and the slices stay clean.
Our tips to get it right
- Pick octopus that's already cooked and tender, or simmer it longer in the sauce until it mashes easily with a fork.
- Always let the filling cool before spreading it on the pastry, warm filling softens the dough and makes sealing the edges harder.
- Pinch the edges of both pastry sheets firmly together, a poorly sealed pie will leak juice while baking.
The variations
- Swap the octopus for squid or shelled mussels for a quicker version to prepare.
- For a vegetarian version, fill the pie with mushrooms and roasted peppers instead of octopus, the spiced tomato sauce works just as well.
- For kids sensitive to spice, cut the cayenne pepper in half and add a touch of sugar to the sauce.
What to serve it with
- A glass of dry white wine
- Marinated tomatoes as a starter
- Cold lemon water
Storage
The tielle keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, either raw or already baked, wrapped in plastic wrap. Reheat it in the oven rather than the microwave so the pastry stays crisp.
Questions about this dish
Can I use a different seafood instead of octopus?
Yes, squid or shelled mussels work well and cook faster. Just adjust the sauce cooking time so it stays thick.
Can I make the tielle ahead of time?
Yes, you can assemble the raw pie the day before and keep it wrapped in the fridge. Bake it the next day, it will taste just as good.
Why is my filling too watery?
The sauce probably wasn't reduced enough before you used it. Let it simmer on low heat until very little liquid remains before filling the pastry.
How do I keep the bottom crust from going soggy?
Make sure the filling has fully cooled before placing it on the pastry. Warm or runny filling will always soften the bottom crust.
How long does it take to make a Sète style tielle with a green salad?
Count 1 h 35 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a Sète style tielle with a green salad?
About 500 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 a Sète style tielle with a green salad cost?
About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, mollusks, eggs. Always check the labels of the products you buy.
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