Brussels Sprout Pot Pie

This pie is inspired by yummy Polish and eastern European foods. It is simply carmelised Brussels sprouts and onions with a garlicky crust, but each piece comes together to make something more than the sum of its parts.
Brussels Sprout Pot Pie
makes 2 pies
12 Brussels sprouts, cut in half
1 onion, sliced into strips
olive oil
1/2 cup flour
1 tsp dried garlic chips, crushed
1/4 tsp salt
1 tsp black pepper
1/2 stick (50 g) butter or margarine
1-2 Tbsp ice water
Slowly pan fry the Brussels sprouts and onions in a bit of olive oil until they are carmelised. Divide into two ramekins or oven-proof serving dishes.
Make the crust by pulsing the flour, salt and spices in the food processor. Add the butter, cut into pieces, and process until the mixture is the texture of oatmeal. Turn out into a bowl and add the ice water, mixing with your hands until a dough forms. Chill the ball of dough for 30 minutes (or toss it in the freezer for ten minutes), then roll into two disks and top the ramekins.
Bake at 180/350 for 30-40 minutes or until the crust is golden.