Chorizo & Black-Eyed Pea Pie with Spinach and Monterey Jack

Recipe Collection: Dinner

Chorizo & Black-Eyed Pea Pie with Spinach and Monterey Jack brings robust flavors to your table with a hearty, non-vegetarian dish featuring a delightful blend of spicy chorizo, earthy black-eyed peas, and fresh spinach, all enveloped in a flaky crust. Perfect for American cuisine lovers, this pie is a fantastic centerpiece for any meal.

With its rich flavor profile, this pie is versatile enough to serve as a main dish or paired with a crisp salad. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create a delicious meal today!

Overview

This hearty and flavorful pie combines the rich taste of chorizo with the earthy flavor of black-eyed peas, complemented by fresh spinach and creamy Monterey Jack cheese. Perfect for a filling meal, this pie can be made with a double crust or just a bottom crust for a lighter version.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 115 minutes

Ingredients

• 3 Tablespoons (tbsp) olive oil
• 12 Large button mushrooms, sliced
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 Whole onion, sliced
• 0.5 Pounds (lb) chorizo sausage, crumbled
• 1 Whole jalapeno pepper, minced
• 12 Ounces (oz) fresh spinach, torn
• 3 Cups canned black-eyed peas, drained
• 6 Ounces (oz) Monterey Jack cheese, grated
• 2 Whole eggs
• 0.5 Cups heavy cream
• 0.5 Teaspoons (tsp) cayenne pepper
• 1 Pastry for a 10-inch double crust pie
• 1 Teaspoon (tsp) water

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook until reduced, about 8 to 10 minutes. Season with salt and pepper, then drain in a colander.
3. In the same skillet, add the remaining tablespoon of olive oil. Cook the onion until transparent and soft, about 10 minutes. Add the chorizo and cook until browned. Stir in the jalapeno and cook until soft, about 2 to 4 minutes. Season with salt and pepper, then drain and cool slightly.
4. In a food processor, combine the spinach, 1.5 cups of black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper. Process until well mixed but still chunky. Season with salt and pepper.
5. Line a 10-inch pie plate with half of the pastry, letting excess hang over the edge. Spoon the sausage mixture into the pie shell, layer with mushrooms, then the spinach mixture, and remaining black-eyed peas. Cover with the remaining pastry, folding and crimping the edges to seal.
6. Whisk the remaining egg with water and brush over the top of the pie.
7. Bake in the preheated oven until the top is golden brown, about 45 to 60 minutes. Cool for at least 15 minutes before serving.

Enjoy your homemade Chorizo & Black-Eyed Pea Pie with Spinach and Monterey Jack!