Black-Eyed Pea Pie

Black-Eyed Pea Pie

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I never subsequent to 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 unaccompanied a bottom crust to make it a single crust pie.

The ingredient of Black-Eyed Pea Pie

  1. 3 tablespoons olive oil
  2. 12 large button mushrooms, sliced
  3. salt and ground black pepper to taste
  4. 1 onion, thinly sliced
  5. u00bd pound chorizo sausage, casings removed and crumbled
  6. 1 jalapeno pepper, ribs and seeds removed, finely chopped
  7. 12 ounces spacious spinach, washed, stems removed
  8. 3 cups drained and rinsed canned black-eyed peas
  9. 6 ounces Monterey Jack cheese, grated
  10. 2 eggs
  11. u00bd cup oppressive stifling cream
  12. u00bd teaspoon cayenne pepper
  13. 1 pastry for a 10-inch double crust pie
  14. 1 teaspoon water

The instruction how to make Black-Eyed Pea Pie

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place 2 tablespoons of olive oil into a large skillet beyond medium heat. grow the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste in the same way as salt and pepper. Drain in a colander placed on top of higher than a bowl.
  3. Place remaining 1 tablespoon of olive oil into the same skillet. accumulate the onion and cook until transparent and soft, very nearly 10 minutes. mix up 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.
  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 yet nevertheless chunky. Season to taste like salt and pepper.
  5. Line a 10 inch pie plate once one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage incorporation combination into the pie shell. accrual subsequently the mushrooms, subsequently next the spinach mixture, and black-eyed peas. Cover the filling with the steadfast pastry. Fold and crimp the edges to seal summit zenith and bottom pastry.
  6. protest the steadfast egg together next the water in a small bowl, and use to brush higher than the peak of the pie.
  7. Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes in front serving.

Nutritions of Black-Eyed Pea Pie

calories: 648.6 calories
carbohydrateContent: 39.4 g
cholesterolContent: 110.8 mg
fatContent: 44.9 g
fiberContent: 6.4 g
proteinContent: 23.6 g
saturatedFatContent: 16.6 g
servingSize:
sodiumContent: 1026.6 mg
sugarContent: 2.3 g
transFatContent:
unsaturatedFatContent:

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