Black-Eyed Pea Pie

Name: Black-Eyed Pea Pie
Prep time: 35 min
Cook time: 65 min
Total time: 115 min
Ingredients: 3 tablespoons olive oil; 12 large button mushrooms, sliced; salt and ground black pepper to taste; 1 onion, thinly sliced; 0.5 pound chorizo sausage, casings removed and crumbled; 1 jalapeno pepper, ribs and seeds removed, finely chopped; 12 ounces fresh spinach, washed, stems removed; 3 cups drained and rinsed canned black-eyed peas; 6 ounces Monterey Jack cheese, grated; 2 eggs; 0.5 cup heavy cream; 0.5 teaspoon cayenne pepper; 1 pastry for a 10-inch double crust pie; 1 teaspoon water

4.6

(15)

13 Reviews

4 Photos

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.

Submitted by Graden

Published on June 18, 2020

Prep Time:

35 mins

Cook Time:

1 hr 5 mins

Additional Time:

15 mins

Total Time:

1 hr 55 mins

Servings:

Yield:

8 servings

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Ingredients

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

Directions

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.

25 home cooks made it!

Nutrition Facts (per serving)

649	Calories
45g	Fat
39g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 649
% Daily Value *
Total Fat 45g	58%
Saturated Fat 17g	83%
Cholesterol 111mg	37%
Sodium 1027mg	45%
Total Carbohydrate 39g	14%
Dietary Fiber 6g	23%
Total Sugars 2g
Protein 24g	47%
Vitamin C 18mg	20%
Calcium 249mg	19%
Iron 4mg	24%
Potassium 733mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.