SAVORY PEA PIE
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees with rack in center. In a large, heavy skillet, warm 2 tablespoons olive oil over medium heat. Add mushrooms, and cook until softened and moisture is released, 8 to 10 minutes. Season with salt and pepper. Transfer mushrooms to a colander placed over a bowl to cool. Add remaining tablespoon oil to the skillet with the onion. Cook until onion is very soft, about 10 minutes. Add the sausage, and cook, stirring as needed, until very soft and meat is cooked through, 5 to 10 minutes; onion should be caramelizing. Add jalapeno, and cook to soften, 2 to 4 minutes. Season mixture with salt and pepper to taste. Transfer to a colander to cool slightly.
- In the bowl of a food processor, working in batches if necessary, place the spinach, half the black-eyed peas, cheese, cilantro, 1 egg, cream, and cayenne pepper. Process until well combined but mixture still has some texture. Season to taste with salt and pepper.
- Divide dough in half. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9-inch glass pie pan, allowing excess dough to hang over edge of pan. Layer the filling in the following order: sausage mixture, mushrooms, and spinach mixture. Top with an even layer of the remaining black-eyed peas.
- Roll out remaining dough to a 9-inch circle; transfer to top of pie. Fold excess dough of bottom crust over edge of top crust. Use a fork to seal edges. Using kitchen scissors, cut a 2-inch cross in the center of the dough. Fold back each of the four corners.
- Whisk together remaining egg with 1 teaspoon water for a glaze. Brush top of dough with egg wash. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even cooking, 45 to 60 minutes. Let rest at least 15 minutes; serve.
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Vishwa Vimukthi
[email protected]This pea pie was a hit at my party! Everyone loved it.
Fred Steward
[email protected]Overall, I thought this pea pie was just okay. It wasn't bad, but it wasn't anything special either.
Jose Amilcar
[email protected]The filling in this pea pie was a bit too runny for my liking. I think it could have used more flour or cornstarch.
robert unglenieks
[email protected]This pea pie was a bit too salty for my taste. I think it could have used less salt.
diving bouyers
[email protected]I'm not a big fan of pies, but this pea pie was really good. The filling was creamy and flavorful, and the crust was perfectly flaky.
Tara Gupta
[email protected]This pea pie was a perfect addition to my Easter brunch. It was light and flavorful, and everyone loved it.
Kanchon Roy
[email protected]I would definitely make this pea pie again. It was easy to make and it turned out great!
Muhammad Raza
[email protected]Overall, I thought this pea pie was just okay. It wasn't bad, but it wasn't anything special either.
Dudzix
[email protected]The crust on this pea pie was a bit too thick for my liking. I think it would have been better if it was thinner.
M A MALAK
[email protected]This pea pie was a bit too bland for my taste. I think it could have used some more seasoning.
Tanzeel Hussain
[email protected]I'm not a big fan of peas, but I really enjoyed this pie. The filling was creamy and flavorful, and the crust was perfectly flaky.
Birungi Immaculate
[email protected]This recipe was easy to follow and the pie turned out great! I used frozen peas and they worked just fine.
Clara Murphy
[email protected]I made this pea pie for a potluck and it was a huge hit! Everyone loved it.
Anita Mahato
[email protected]This pea pie was absolutely delicious! The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.