Black-Eyed Pea Pie

Black-Eyed Pea Pie

I never like black-eyed peas until I tried this recipe. It is quite filling, a meal in itself. You can substitute hot Italian sausage in place of chorizo, and, if desired, you can use only a bottom crust to make it a single crust pie.

Preparation Time
35 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 40 mins
Calories
649 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
Step 3
Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
Step 4
Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
Step 5
Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
Step 6
Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
Step 7
Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.
Black-Eyed Pea Pie
Black-Eyed Pea Pie
Black-Eyed Pea Pie

Ingredients

  • 2 eggs
  • 1 teaspoon water
  • ½ cup heavy cream
  • 3 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 onion, thinly sliced
  • ½ teaspoon cayenne pepper
  • ½ pound chorizo sausage, casings removed and crumbled
  • 1 jalapeno pepper, ribs and seeds removed, finely chopped
  • 1 pastry for a 10-inch double crust pie
  • 12 large button mushrooms, sliced
  • 12 ounces fresh spinach, washed, stems removed
  • 3 cups drained and rinsed canned black-eyed peas
  • 6 ounces Monterey Jack cheese, grated

Categories

Similar Recipes You May Like

Russian Cabbage Pie

Russian Cabbage Pie

Deep-Fried Peanuts

Deep-Fried Peanuts

'Chinese' Pie

'Chinese' Pie

Salmon Pea Wiggle

Salmon Pea Wiggle

Eagle Brand Lemon Cream Pie

Eagle Brand Lemon Cream Pie

Black-Eyed Pea Salad

Black-Eyed Pea Salad

Salmon and Potato Pie

Salmon and Potato Pie

Mini Air Fryer Cherry Hand Pies

Mini Air Fryer Cherry Hand Pies