Savory Pea Pie Recipes

SAVORY PEA PIE

Savory Pea Pie image

This flaky-crusted pie has a savory filling of chorizo sausage, spinach, and whole black-eyed peas.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 15

Ingredients

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

Steps:

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.

FLAKY PIE DOUGH FOR SAVORY PEA PIE

Flaky Pie Dough for Savory Pea Pie image

Use this recipe to make our Savory Pea Pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 1 double-crust pie

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in small pieces

Steps:

Combine flour, salt, and sugar in the bowl of a food processor. Add butter; process until mixture resembles coarse meal, 10 seconds.
With machine running, add between 1/4 cup and 1/2 cup ice water in a slow, steady stream through feed tube of food processor. Combine for no longer than 30 seconds; dough should hold together. Turn dough onto piece of plastic wrap. Press into flat circle; wrap it in plastic. Chill at least 1 hour.

SAVORY PIE

Savory Pie image

Provided by Molly O'Neill

Categories dinner, weekday, casseroles, main course

Time 2h35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup warm water
1 package (1/4 ounce) active dry yeast
2 1/2 to 3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon olive oil
1 Potato-Leek Filling with Canadian Bacon (see recipe)
1 Squash Filling with Rye Crumb Topping (see recipe)
1 Red Cabbage, Bacon and Stilton Filling (see recipe)
1 Three-Bean Chili Filling (see recipe)
1 Smoked Turkey and Basil-Goat-Cheese Filling (see recipe)
1 egg beaten with 1 tablespoon water

Steps:

Combine water and yeast in a mixing bowl and stir until yeast dissolves. Stir in 1 cup of flour. Stir in salt and a second cup of flour. Sprinkle some of the remaining flour over a work surface and your hands. Scrape dough out of the bowl and onto work surface. Gradually knead in additional flour, until dough no longer feels sticky.
Coat large bowl with olive oil. Shape dough into ball and rotate in the bowl to coat with oil. Cover bowl tightly with plastic wrap and set in warm, draft-free place until doubled in bulk, about 1 hour. Punch dough down and knead for about 1 minute. Return dough to bowl and let rise until doubled again, about 45 minutes. Punch down dough.
Preheat oven to 400 degrees. Lightly flour back of baking sheet and place dough on it. Roll dough into 12-inch circle, letting dough rest for a few minutes when it becomes too elastic to roll. Place filling in the center of dough and spread out, leaving a 2-inch border. Fold edge of the dough in over filling, making a pleat every 2 inches.
Brush rim of pie with egg mixture. Bake until lightly browned and cooked through, about 25 minutes. Let cool slightly, cut into wedges and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 2 grams, Carbohydrate 79 grams, Fat 2 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 532 milligrams, Sugar 1 gram, TransFat 0 grams

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