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"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." — Graden
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3 tablespoons olive oil
12 large button mushrooms, sliced
salt and ground black pepper to taste
1 onion, thinly sliced
1/2 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
1/2 cup heavy cream
1/2 teaspoon cayenne pepper
1 pastry for a 10-inch double crust pie
1 teaspoon water
I bought some black eyed peas at the farmers market today so I thought I'd give this recipe a go. It was very tasty! I touch rich for my blood but good none the less. I followed the recipe exactly. Thanks for sharing!
We made this last night and thought it pretty tasty, even though I messed up and processed all the peas! The only thing that will probably keep this from becoming a regular dish for is that it takes a little longer than we usually spend on an evening meal.
5 Ratings
We both loved this just the way the recipe was written, except using dried, cooked black eyed peas instead of canned.
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Pea Pie
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 649 Calories from Fat: 404
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