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Black-Eyed Pea Pie
Black-Eyed Pea Pie
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
Delicious double-crust pie filled with black-eyed peas, mushrooms, spinach, Monterey Jack cheese, chorizo sausage, jalapenos, and cayenne pepper for a flavorful kick.
Ingredients:
  • 12 large button mushrooms, sliced
  • 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
  • 0.5 cup heavy cream
  • 0.5 teaspoon cayenne pepper
  • 1 pastry for a 10-inch double crust pie
  • 1 teaspoon water
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) for the perfect cooking temperature.
  • In a large skillet over medium heat, sizzle 2 tablespoons of olive oil. Sauté the mushrooms until reduced, about 8 to 10 minutes. Season with salt and pepper to taste. Drain the mushrooms in a colander set over a bowl.
  • In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion until transparent and soft for about 10 minutes. Add the chorizo and cook until browned. Stir in the jalapeno and cook until soft for 2 to 4 minutes. Season with salt and pepper to taste, drain, and let cool slightly.
  • Combine spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper in a food processor. Pulse until evenly mixed with a slightly chunky texture. Season with salt and pepper to taste.
  • 1. Place half of the pastry in a 10-inch pie plate, allowing the edges to hang over. Fill the pie shell with the sausage mixture, followed by layers of mushrooms, spinach mixture, and black-eyed peas. Top with the remaining pastry and seal the edges by folding and crimping.
  • In a small bowl, beat the last egg with water and brush over the pie's top for a golden finish.
  • Bake in a preheated oven until the top turns a beautiful golden brown, which should take about 45 to 60 minutes. Allow it to cool for a minimum of 15 minutes before serving.

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