Black-Eyed Pea Pie
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Olive Oil12 large
Button Mushrooms (sliced)1
Salt2
Eggs1 cup
Heavy Cream1 tsp
Cayenne Pepper1 tsp
WaterDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Place 2 tablespoons of olive oil into a large skillet over medium heat
3
Add the mushrooms and cook until reduced, 8 to 10 minutes
4
Season to taste with salt and pepper
5
Drain in a colander placed over a bowl
6
Place remaining 1 tablespoon of olive oil into the same skillet
7
Add the onion and cook until transparent and soft, about 10 minutes
8
Stir in the chorizo sausage, and cook until evenly browned and cooked through
9
Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes
10
Season to taste with salt and pepper
11
Drain, and cool slightly
12
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
13
Process until well mixed, but still chunky
14
Season to taste with salt and pepper
15
Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge
16
Spoon the sausage mixture into the pie shell
17
Layer with the mushrooms, then the spinach mixture, and black-eyed peas
18
Cover the filling with the remaining pastry
19
Fold and crimp the edges to seal top and bottom pastry
20
Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie
21
Bake in preheated oven until top is golden brown, 45 to 60 minutes
22
Cool at least 15 minutes before serving