Christopher Cipollone, executive chef and owner of Francie, which recently opened in the Brooklyn, N.Y., neighborhood of Williamsburg, makes this meatless version of an English curry pie.
He layers a chiffonade of Brussels sprouts with koginut squash that has been cooked in curry stock, cooked green lentils and candied hazelnuts in a short, savory crust, bakes it to order and serves it with a vegan jus made of mushrooms, root vegetables, white wine, rosemary, thyme, garlic, bay leaf and peppercorns as well as a puree of hazelnuts flavored with the curry stock.
Price: $32