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.
Provided by Graden
Categories Meat and Poultry Recipes Pork Sausage
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- 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.
- Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
- Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 39.4 g, Cholesterol 110.8 mg, Fat 44.9 g, Fiber 6.4 g, Protein 23.6 g, SaturatedFat 16.6 g, Sodium 1026.6 mg, Sugar 2.3 g
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Jose Galicia
[email protected]I can't wait to share this recipe with my friends and family.
Mbalenhle “Moon” Nkosi
[email protected]This is a must-try for any black-eyed pea lover.
Sahel Mohsenzada
[email protected]I'll definitely be making this pie again.
Jigar Jigar
[email protected]I added some chopped green bell pepper and onion to the filling. It gave it a nice extra flavor.
Nurjamal Hossain
[email protected]This is the perfect comfort food for a cold winter day.
your Tv
[email protected]5 stars!
Cat Jay
[email protected]This is a great recipe for using up leftover black-eyed peas.
Kedir Abdi
[email protected]I wasn't sure what to expect, but I was pleasantly surprised. This pie is hearty, flavorful, and satisfying.
Mirnes Kuric
[email protected]The cornbread crust is a nice touch. It adds a bit of sweetness and crunch.
Ghulam Mostafa
[email protected]This is a really creative and delicious way to use black-eyed peas.
Aniela Kozlowska
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor and the crispy cornbread crust.
Kabrina Carroll
[email protected]This recipe has become a staple in my household! The combination of black-eyed peas, cornbread, and cheese is simply irresistible.