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Sugar  Scribe 2


SUGAR & SCRIBE BAKERY

Memories of her Irish grandmother’s roasted Brussels sprouts inspired chef-owner Maeve Rochford of Sugar & Scribe Bakery in Pacific Beach to create this savory vegetarian pie. Always on the menu, it has proved popular with men who don’t equate its nutty goodness with “eating their vegetables,” she says.


Brussels Sprouts and Pecan Pie


For the pastry

1/4 c. butter, ice cold

1/4 c. margarine, ice cold

1 t. sugar

Pinch of salt

5 c. all-purpose flour

1/2 c. ice water


For the filling

3 c. whole Brussels sprouts

1 T. olive oil

1/8 c. onion, chopped

1/8 c. celery, chopped

1 T. capers

Zest of one lemon

1/4 t. salt

1/4 t. white pepper

1/4 t. black pepper

2 T. brown sugar

1/3 c. pecan pieces, broken

1 T. salted butter, room temperature

1/4 c. raw Yukon gold potato, finely chopped


For the egg wash

1 egg, lightly beaten with 1 t. of water


Chop butter into small pieces. Place it in a bowl with the margarine, sugar, salt and flour. Using your fingers, feather the butter and margarine into the dry ingredients until the mixture looks like loose breadcrumbs.


Mix in the ice water until just combined. Form the dough into a ball and chill for 2 hours.


Preheat oven to 350 degrees. Roll Brussels sprouts in olive oil and place in a castiron or other ovenproof pan. Roast for 45 minutes. Remove from the oven and cool to room temperature. (Can be made in advance and refrigerated.)


Sauté onion and celery until tender.


Put the cooled Brussels sprouts in a large bowl. Gently fold in remaining filling ingredients, taking care not to mash the vegetables.


Butter a 10-inch pie pan. Remove the dough from the refrigerator and divide into two portions: 11.5 oz. and 3 oz. (Extra pastry can

be frozen for another use.) Roll the large portion into a 13-inch-diameter circle. Place in pie pan with dough overlapping the edges.


Place filling in dough and roll out remaining dough for a top crust. Place over filling and crimp edges. Using a knife, cut 4 or 5 vents in the top crust. Brush the crust with egg wash.


Bake 25 minutes at 350 degrees, until crust is golden brown. Remove from the oven, cut into slices and serve.


Suggested beverage: Guinness or dark chocolate stout

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Perhaps it’s because the “cottage” with the wavy, cedar-thatched roof on the cover of our July issue looks like it could be the home of Snow White and the Seven Dwarfs that I was immediately intrigued by a press release I received this week.

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