Ingredients

• 250g/9oz cold unsalted butter
• cubed and left to soften slightly
• 500g/1lb 2oz good quality plain flour
• 2 tsp salt
• 2 free-range eggs
• yolks only
• 100ml/3½fl oz ice-cold water
• 1 small squid (500g/1lb 2oz)
• cleaned
• tentacles reserved and squid sliced into thin rings
• ½ celery stalk
• sliced
• 2 small onions
• finely chopped
• 3 garlic cloves
• finely chopped
• 40ml/1½fl oz olive oil
• 75ml/2½fl oz dry white wine
• 500g/1lb 2oz tomatoes
• blanched and refreshed
• skin and seeds removed
• flesh roughly chopped
• 25g/1oz pitted black olives
• chopped
• ¾ tbsp light brown sugar
• salt and freshly ground black pepper
• 1½ tsp paprika
• 1 free-range egg
• yolk only
• 2 fennel bulbs
• thinly sliced
• ½ bunch fresh mint
• leaves picked
• 1 lemon
• zest and juice
• 3 tbsp olive oil

Directions

• For the pastry
• combine the flour and salt on a work surface add the butter and work the dough with your fingertips until the mixture has a texture like sand or resembles breadcrumbs.
• Make a well in the mixture
• place the egg yolks and water in the centre and mix using one hand starting from the centre of the well.
• Bring the dough together into a smooth ball.
• Let it rest in the refrigerator
• covered in plastic wrap
• for 30 minutes before using. (It will keep in the refrigerator for one week covered in plastic wrap.)
• In a heavy-based frying pan
• gently fry the squid
• celery
• onion and garlic in three quarters of the olive oil for 2-3 minutes without colouring the squid. Add the white wine
• tomatoes
• black olives and sugar. Cook over a low heat for one hour (the mixture needs to stew together well). Allow to cool and season to taste with salt and freshly ground black pepper.
• Combine the paprika with the remaining olive oil and set aside.
• Preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking paper.
• From the pastry roll out two circles about 20cm/8in wide and about 3mm/1/8 inch thick. Put one piece of pastry on the prepared tray. Spread the squid mixture over the pastry
• leaving a 1cm/½in border all around. Glaze the edges with the egg yolk. Cover with the second piece of pastry and seal the two rounds of pastry dough together by pinching the edges
• and then roll them inward so they stick together.
• Brush the tielle with the paprika oil and bake for 30 minutes.
• For the fennel and mint salad
• place the sliced fennel and mint leaves in a bowl.
• Put the lemon zest and juice in a small glass bowl along with the oil and whisk.
• Pour the dressing over the fennel and mint and mix together.
• To serve
• place the tielle sétoise on a serving board and pile the salad next to it.