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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