Black-Eyed Pea Pie Best Dishes

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Black-Eyed Pea Pie

"I never like black-eyed peas until I attempted this recipe. It is quite filling, a meal in itself. You can replacement warm Italian sausage in place of chorizo, and, if preferred, you can use only a bottom crust to make it a single crust pie."

Ingredients :

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

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H55M

Preheat oven to 375 ranges F (a hundred ninety tiers C).
Place 2 tablespoons of olive oil right into a big skillet over medium heat. Add the mushrooms and cook till reduced, eight to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
Place ultimate 1 tablespoon of olive oil into the equal skillet. Add the onion and cook until transparent and smooth, approximately 10 mins. Stir inside the chorizo sausage, and cook until flippantly browned and cooked thru. Mix in the jalapeno pepper, and cook until gentle 2 to four mins. Season to taste with salt and pepper. Drain, and funky barely.
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 combined, but nonetheless chunky. Season to taste with salt and pepper.
Line a 10 inch pie plate with one half of the pastry, letting excess pastry cling over the brink. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach combination, and black-eyed peas. Cover the filling with the closing pastry. Fold and crimp the rims to seal top and backside pastry.
Whisk the closing egg together with the water in a small bowl, and use to comb over the top of the pie.
Bake in preheated oven till pinnacle is golden brown, forty five to 60 minutes. Cool at the least 15 mins before serving.

Notes :

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