Chef Tom Fraker

Blackeyed Pea Stew in Puff Pastry Cups

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Servings

12 servings

10 minutes

40-50 minutes

Chef Tom Fraker

Prepare the blackeyed peas and the puff pastry per the package instructions.
In a large pot over a high flame, heat the oil and caramelize the onion.
Add the garlic and cook until aromatic, about 30 seconds.
Next add the carrots and cook until tender and slightly caramelized.
Add the tomatoes to the pot, breaking them up with your fingers and add the sherry.
Bring to a boil and then simmer until somewhat reduced and thickened. Next add the potatoes.
You will probably need to add some chicken broth to thin the stew.
Cook until the potatoes are tender, then add the blackeyed peas and the remaining ingredients (except the butter) and cook until heated thoroughly.
Adjust the seasoning and add a bit more chicken broth if the stew is too thick.
Add the butter and stir until melted.
To serve, place a pastry cup on a small plate and fill with the stew.

Control the spiciness of the stew by the amount of Salsa Casera that you use. I like it with a kick so I add more salsa.

Filed in: Baby Dutch Yellow Potatoes, Black-Eyed Peas, Blackeyed Pea Stew in Puff Pastry Cups, Blackeyed Peas, Carrots, Dutch Yellow Potatoes, DYP, Garlic, Melissa's Spice Grinders, Organic Carrots, Organic Garlic, Organic Sweet Onions, Organic Zucchini, Salsa, Soup, Soup & Stew, Spice Grinders, Stew, Zucchini