Original Menu Black-Eyed Pea Pie :: Best Family Recipes

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Black-Eyed Pea Pie

"I by no means like black-eyed peas till I tried this recipe. It is pretty filling, a meal in itself. You can alternative warm Italian sausage in vicinity of chorizo, and, if desired, you can use handiest a backside crust to make it a single crust pie."

Ingredients :

3 tablespoons olive oil
12 massive button mushrooms, sliced
salt and ground black pepper to taste
1 onion, thinly sliced
half pound chorizo sausage, casings removed and crumbled
1 jalapeno pepper, ribs and seeds eliminated, finely chopped
12 oz sparkling spinach, washed, stems eliminated
3 cups drained and rinsed canned black-eyed peas
6 oz. Monterey Jack cheese, grated
2 eggs
half cup heavy cream
half of 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 tiers F (190 levels C).
Place 2 tablespoons of olive oil into a massive skillet over medium warmness. Add the mushrooms and cook till reduced, 8 to ten mins. Season to flavor with salt and pepper. Drain in a colander located over a bowl.
Place closing 1 tablespoon of olive oil into the same skillet. Add the onion and prepare dinner until transparent and tender, about 10 minutes. Stir inside the chorizo sausage, and prepare dinner until flippantly browned and cooked via. Mix within the jalapeno pepper, and prepare dinner till soft 2 to 4 mins. Season to taste with salt and pepper. Drain, and funky barely.
Place the spinach, 1 half cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a meals processor. Process until well combined, however nonetheless chunky. Season to taste with salt and pepper.
Line a ten inch pie plate with one half of of the pastry, letting extra pastry dangle over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach aggregate, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the rims to seal top and backside pastry.
Whisk the final egg together with the water in a small bowl, and use to sweep over the pinnacle of the pie.
Bake in preheated oven till top is golden brown, 45 to 60 mins. Cool at the least 15 minutes earlier than serving.

Notes :

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