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Black-eyed Peas, Spinach, and Creamy Tomato Hand Pies

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Serve Black-eyed Peas, Spinach, and Creamy Tomato Hand Pies

Who couldn’t use a little good luck in the New Year? To welcome in 2015, I thought I’d go with Southern tradition and serve black-eyed peas and greens. These Black-eyed Peas, Spinach, and Creamy Tomato Hand Pies are a fun way to serve a traditional dish.

Bake a batch of Black-eyed Peas, Spinach, and Creamy Tomato Hand Pies

Based on Southern tradition, eating black-eyed peas for the New Year is thought to bring luck and prosperity to those who partake. Traditionally, black-eyed peas are combined with some sort of greens and stewed tomatoes. The greens represent paper money, the black-eyed peas represent coins, and stewed tomatoes for health and wealth.

Combined, you’re in for a tasty treat – and hopefully a big batch of good things to come in the New Year. For a twist on a traditional dish, I thought it would be fun to include all these goodies combined into portable and fun hand pies. Whether you serve these as snacks, appetizers, or part of a light meal, these vegetarian hand pies are full of flavor.

One of many Black-eyed Peas, Spinach, and Creamy Tomato Hand Pies

My husband’s family always serves some combination of black-eyed peas and greens for the New Year, and I’m happy to keep the tradition going with these Black-eyed Peas, Spinach, and Creamy Tomato Hand Pies.

Here’s wishing all the best to you in the New Year!

Black-Eyed Peas, Spinach, and Creamy Tomato Hand Pies
Makes 12 hand pies

INGREDIENTS

  • 1 package (2 disks) prepared pie dough, thawed
  • 2 tablespoons olive oil
  • 1/4 cup diced white onion
  • 2 garlic cloves, minced
  • 2 cups cooked black-eyed peas
  • 1 (14.5) ounce can diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4-6 dashes hot sauce (more or less to taste)
  • 1/4 cup heavy cream
  • 2 cups packed spinach leaves
  • Flour to dust work surface
  • 1 egg, beaten, and mixed with 1 tablespoon water

INSTRUCTIONS

  1. Preheat the oven to 425 degrees, F. Line 2 baking sheets with parchment paper and set aside.
  2. In a sauté pan over medium heat, add the olive oil. When hot, add the onion and cook for about 4 minutes, or until they begin to soften. Add the garlic and cook for about 30 seconds.
  3. Add the tomato to the pan along with the salt, black pepper, cumin, coriander, and hot sauce. Stir and cook for 3-4 minutes. Add the cream to the mixture and stir to combine. Cook for 3-4 minutes to help some of the liquid evaporate.
  4. Add the black eyed peas to the mixture, then the spinach. Cook for a minute or so, or until the spinach wilts.
  5. Transfer the mixture to a bowl and set aside.
  6. Dust a flat work surface with the flour and lay out one round of dough. Roll out the dough just a bit, then use a 4-inch cutter (or the mouth of a wide glass) to cut out as many rounds as possible (2 rounds will be used to form 1 hand pie).
  7. Gather up the scraps of dough, and roll them thin with a rolling pin. Continue until all the dough is used.
  8. Divide the rounds, and place half on each baking sheet. Add about 1 heaping tablespoon of the black eyed pea mixture to the center of the dough. Flatten it out just slightly.
  9. Dip your finger into a small bowl of water, and lightly wet the outside edge of the bottom of 1 round. Cover with a second dough round, and press the edges together tightly to seal the pies. Use a sharp knife to cut out a few small slits (or a small "X") in the center of the pie.
  10. Bake for about 10 minutes. Remove, and lightly brush each pie with the beaten egg yolk and water mixture. Continue to bake for another 5 minutes, or until the pies are golden.
  11. Serve warm.
 

Makes 12 hand pies

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