Savory Pea Pie
This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.
- Yield: Makes one 9-inch pie
Source: Martha Stewart Living, June 1999
- 3 tablespoons olive oil
- 12 large white button mushrooms, wiped clean and sliced into 1/4-inch pieces
- Salt and freshly ground black pepper
- 1 medium onion, thinly sliced
- 8 ounces raw chorizo sausage, casing removed, crumbled
- 1 jalapeno pepper or fresh red-chile pepper, seeds and ribs removed, finely diced
- 1 bunch (12 ounces) fresh spinach, washed, stems removed
- 3 cups Traditional Black-Eyed Peas
- 6 ounces Monterey Jack cheese, grated on the large holes of a box grater
- 2 tablespoons chopped fresh cilantro
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon cayenne pepper
- All-purpose flour, for rolling out dough
- Flaky Pie Dough
Heat oven to 375 degrees with rack in center. In a large, heavy skillet, warm 2 tablespoons olive oil over medium heat. Add mushrooms, and cook until softened and moisture is released, 8 to 10 minutes. Season with salt and pepper. Transfer mushrooms to a colander placed over a bowl to cool. Add remaining tablespoon oil to the skillet with the onion. Cook until onion is very soft, about 10 minutes. Add the sausage, and cook, stirring as needed, until very soft and meat is cooked through, 5 to 10 minutes; onion should be caramelizing. Add jalapeno, and cook to soften, 2 to 4 minutes. Season mixture with salt and pepper to taste. Transfer to a colander to cool slightly.
In the bowl of a food processor, working in batches if necessary, place the spinach, half the black-eyed peas, cheese, cilantro, 1 egg, cream, and cayenne pepper. Process until well combined but mixture still has some texture. Season to taste with salt and pepper.
Divide dough in half. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9-inch glass pie pan, allowing excess dough to hang over edge of pan. Layer the filling in the following order: sausage mixture, mushrooms, and spinach mixture. Top with an even layer of the remaining black-eyed peas.
Roll out remaining dough to a 9-inch circle; transfer to top of pie. Fold excess dough of bottom crust over edge of top crust. Use a fork to seal edges. Using kitchen scissors, cut a 2-inch cross in the center of the dough. Fold back each of the four corners.
Whisk together remaining egg with 1 teaspoon water for a glaze. Brush top of dough with egg wash. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even cooking, 45 to 60 minutes. Let rest at least 15 minutes; serve.