This Mexican-stimulated fowl sausage and pepper pie is full of healthful kale, black beans, and bell peppers, plus plenty of earthy spices and juicy sausage. I’ll stroll you through every step, so that you can be assured your pie will flip out exceptional.
Chicken sausage and pepper pie is a Mexican inspired consolation food that the whole family will love. Black beans, kale, onions, and a selfmade crust make this a delicious and healthy dinner idea. Ready for a flavor explosion?
Ingredients
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 3/4 cup yellow onion, chopped (250g)
- 1 tablespoon garlic, minced (12g)
- 1 1/4 cup yellow bell pepper, diced (170g)
- 1 cup crimson bell pepper, diced (154g)
- 1/2 teaspoon floor cumin
- 1/2 teaspoon floor coriander
- 1/2 teaspoon salt
- 1/2 teaspoon freshly floor black pepper
- 1/4 teaspoon cayenne pepper
- 1/four cup sparkling cilantro, minced (11g)
- 4 cups kale, pre-reduce in chew-sized pieces (60g)
- 1 15-ounce can black beans, drained and rinsed (425g)
- dash of salt
- 2 tablespoons freshly squeezed lime juice (30 ml)
- 2 teaspoons finely grated lime zest
- 1 tablespoon water
- 3cups honey habanero fowl sausage, diced (5 hyperlinks or 460g)
For the Pastry
- 11.2 oz. Shortcrust pastry (318g)
- 1 massive egg, crushed
Instructions
Making the Filling (1 hour 10 minutes prep + eight mins cooking)
- Chop the onion and mince the garlic and cilantro. Dice the peppers and sausage, drain and rinse the black beans, zest the lime, and squeeze the lime juice.
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium-excessive warmness. Once the pan is warm, turn down the heat to medium and add the onion. Cook until gentle, then upload the garlic and stir continuously till the onion is golden, approximately 5 mins.
- Add the purple and yellow peppers and spices and cook till the peppers are gentle, approximately three minutes.
- Dump within the cilantro and kale, and prepare dinner until the kale is wilted and all any liquid has evaporated. Remove the pan from the warmth.
- Mash 1/2 of the beans, then season it with a sprint of salt and the lime juice and zest. Stir in a tablespoon of water to thin the mash, then mix inside the final black beans.
- Stir collectively the cooked veggies, bean mixture, and diced sausages till properly blended. Adjust seasonings to taste.
- Spread the filling in a nine-inch pie dish and set aside to chill a touch.
Assembling the Pie (10 mins prep + 40 mins baking)
- Preheat the oven to 400 F.
- Roll out the pastry on a gently floured floor until it’s 1/8 inch thick. Using a plate as a template, cut a circle of pastry just large enough to cover the pie dish. Cut the closing pastry into strips the width of the dish’s lip.
- Brush the lip of the pie dish with overwhelmed egg and stick the pastry strips onto it. Then, brush the pastry rim with overwhelmed egg and pinnacle with the pastry lid. Press down the rims to seal, then crimp the rims and cut several vent holes inside the lid.
- Bake the pie at 400 F for 40-45 minutes, till the pastry is golden brown.
- Let the pie cool on a wire rack for 10-15 minutes earlier than serving.
Notes :
- If you’re in a hurry, make the filling ahead of time and refrigerate until wished.
- Be certain the filling isn’t piping hot while you put the pastry on top, or it might soften the butter within the pastry.
- Store leftover pie covered in the refrigerator for up to a few days.