I bought a couple of Tielles recently. I've been looking at them for years wondering what they were, and if I'd like them (there isn't much I don't like).
And then, last Sunday, I was watching a TV programme about Corsica and Southern France, when all my questions were answered, and last Monday morning I plunged.
So what is a Tielle? The outside pie crust is made from an ordinary bread dough with added olive oil and white wine, and the filling is chopped Octopus/Squid in a thick spicy tomato sauce. They are usually eaten either cold or tepid; I chose the latter.
Having never visited an artisan maker of Tielles in the town of Séte itself, my opinion can only be based on these supermarket bought pies; even though they were made in Séte.
I would say that they were pleasant without being remarkable. With the absence of a decent beef, chicken, or pork pie in France, they would make a good picnic alternative for a hot summers' day; preferably washed down with cold white wine.