Ingredients and Weight:
- 2 cups (1 pound) dried black-eyed peas
- 8 cups water
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1 pound ground breakfast sausage
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup vegetable broth
- 1/2 cup milk
- 1 egg
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon melted butter
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Rinse the black-eyed peas and pick through to remove any debris.
- In a large pot or Dutch oven, combine the black-eyed peas, water, onion, bell pepper, sausage, celery, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the peas are tender.
- Drain the peas, reserving 1 cup of the cooking liquid.
- In a large skillet, brown the sausage over medium heat. Set aside.
- In a medium bowl, whisk together the flour, vegetable broth, milk, and egg.
- Add the reserved cooking liquid to the bowl and whisk until smooth.
- Stir in the peas, sausage, and remaining vegetables.
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface to a 12-inch circle.
- Transfer the pastry to a 9-inch pie plate and trim the edges.
- Pour the filling into the pie crust and brush the edges with melted butter.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
Calories: 340 per serving
Protein: 18 grams
Carbohydrates: 42 grams
Fat: 15 grams
Dish Characteristics:
- Savory and hearty
- Rich sausage flavor
- Creamy and flavorful filling
- Flaky and buttery puff pastry crust
User Comments:
"This pie is absolutely delicious! The combination of black-eyed peas and sausage is perfect, and the puff pastry crust adds a touch of elegance. It's sure to be a hit at any gathering."
"I'm not usually a fan of black-eyed peas, but this pie has changed my mind. The sausage adds a wonderful depth of flavor, and the creamy filling is divine."
"This pie is a winner! The crust is perfectly flaky, and the filling is savory and satisfying. It's a great way to enjoy black-eyed peas and sausage."
Special Precautions and Tips:
- When draining the peas, be sure to reserve some of the cooking liquid to add to the sauce.
- If you don't have puff pastry, you can use any other type of pie dough.
- If you don't have ground breakfast sausage, you can substitute Italian sausage or ground beef.
