Black-Eyed Pea Pie

Black-Eyed Pea Pie

7
Graden 13

"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."
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Ingredients

1 h 55 m servings 649 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
  7. Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.

Reviews

7

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 ex...

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 ...

We both loved this just the way the recipe was written, except using dried, cooked black eyed peas instead of canned.

I have been making this since 2001 and the only thing I do different is I add a handful of fresh cilantro with the spinach in the food processor. I love this recipe and everybody I've made it f...

This is one of my favorite things to make. It's so rich and hearty! For any vegans/vegetarians out there, you can veganize it!(gasp). Make a vegan pie crust, use vegan sausage (Field Roast is...

Fantastic recipe! Perfect on a cold winter's night. I am not terribly fond of black-eyed peas, but every New Year's Day, the husband insists. This was a great find as it's a one dish meal and ke...

Everyone loved this recipe - hubby and kids (teenager all the way to a four-year-old) couldn't stop eating this. I made two pies and they finished them both :) I didn't use canned peas, I used...