New this month
Get the Allrecipes magazine

Black-Eyed Pea Pie

Graden

"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."
Added to shopping list. Go to shopping list.

Ingredients

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

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 649 calories; 44.9 g fat; 39.4 g carbohydrates; 23.6 g protein; 111 mg cholesterol; 1027 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

This is pretty unremarkable. It was a lot of trouble and really wasn't that good. It wasn't bad....but a grilled chorizo with blackeyed peas on the side would have been better.

Most helpful
Most positive
Least positive
Newest

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.

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...

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...

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...

One of the best recipes I’ve ever made and definitely a new tradition! The only things I did differently were to use vegetarian “beef” crumbles instead of chorizo and I mixed the mushrooms in wi...

This is pretty unremarkable. It was a lot of trouble and really wasn't that good. It wasn't bad....but a grilled chorizo with blackeyed peas on the side would have been better.