New Year’s day is a bit of a culinary wunderkind. It’s those ruddy black eyed peas. But who am I to buck superstition! Ever wondered why the internet is flooded with recipes for Burn’s Night (cooking with Malt Scotch Whisky, hooray!), but you rarely if ever see recipes for New Year’s Black Eyed Peas? Lipstick on a potential pygmy! But it can be done, my friends, the proof is in the pot pudding.
For years the most I’ve ever managed is to boil a pot of beans until soupy and take one small bite for good time’s sake. Not anymore! It’s time these little fellows got their fifteen minutes of fame in the spotlight. Why should they impart peace to 365 days of your life if you aren’t willing to make a feast of it. So here it is, my 2017 hopes baked under a feast of flaky pastry.
A take on a classic vegetarian potpie, these New Year’s B-Eyed-Pea Pots are delicious with just enough hint of those potbellied peas to bring peace to your festivities. Which is what it’s all about. Rough go in 2016? Murder them with fork and knife. Attack them with the belly of a spoon, go on really put some elbow grease into it. Oh, nevermind 2016! It’s going to be a glorious 2017, so sprinkle them with cinnamon for all of the gloriously sweet memories to come.
Cheers to 2017. Wishing you the bubbliest champagne, the shiniest of light, and above all, the absolute best of times (in the non-Dickensian sense of the phrase of course). P.S. Have a chuckle on my behalf! I googled “types of pigs” to write this piece. Already an accomplished New Year’s Day … for google that is!
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- scant 2 tablespoons butter, chilled
- scant 1 tablespoon crème fraîche
- Scant 2-3 tablespoons ice cold water
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon butter
- 1/4 yellow onion, diced
- 1/2 leek, white and light green parts only, diced
- 1 medium carrot, peeled, diced
- 1 garlic clove, minced
- 1/4 teaspoon lemon zest
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- 1/2 tablespoon cream cheese
- 1 cup chicken or vegetable stock
- 1/2 teaspoon Better Than Bouillon chicken base (omit for vegetarian version)
- 3/4 (15oz) can of black eyed peas, drained and rinsed
- Sea salt and fresh cracked pepper
- 1 recipe Flaky Pastry
- 1 tablespoon Egg Beaters, for egg wash
- Fresh Thyme, for garnishing
- In the bowl of a Ninja chopper or mini food processor, blitz the flour and salt together until combined. Add the chopped chilled butter, crème fraîche and 1 tablespoon of ice cold water. Blitz for 3-4 pulses to combine. Continue adding water in 1/2 tablespoon increments, pulsing 4-5 times until the pastry comes together and forms a ball. Cover and chill while you prepare the bean pots.
- Preheat the oven to 400°.
- In a medium saucepan, soften the onions, leeks, garlic, carrots, and lemon zest in the oil and butter over medium heat. Season to taste.
- Sprinkle with flour and cream cheese cooking for 1-2 minutes longer or until the flour is dissolved and the cream cheese is melted and creamy. Add the chicken stock and chicken base to the pan simmering until the sauce is thickened. Finally add the black eyed peas and season to taste. Divide the bean filling amongst two 2-cup ramekins. Set aside to cool.
- On a lightly floured work surface, divide the pastry in half. Roll out each half to snugly fit the top of the ramekins. Cut three small vent holes at the center of the pastry.
- Brush the edge of each ramekin with Egg Beaters to help seal the pastry. Gently fold and tuck the pastry around the edges of the ramekins. Brush with egg wash, sprinkle with salt, pepper and fresh thyme leaves. Bake at 400° for 20 - 25 minutes or until the pastry is light golden brown and the bean pots are bubbling.