Oh my! These were delicious bites of goodness – what a keeper of a recipe. Veggie Belly makes them on her blog, but she calls them patties; to me, they’re muffins, even if mine didn’t seal that well on top. It was so delightful to smell them baking, and then to crack them open and savor all the good flavors. I doubled the recipe, and brought in some to work. My co-workers went NUTS over them, too, and I’ve been requested to make more. Thanks, veggie belly! Enjoy.
Jamaican style curried kale and white bean muffins
1 sheet puff pastry
1 can cannelloni beans, drained and washed
1 bunch kale
1/4 teaspoon chopped green chili
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon curry powder
1/4 teaspoon and 1/8 teaspoon turmeric
1/2 tablespoon nondairy creamer
1/2 tablespoon vegetable oil
Thaw the puff pastry for 45 minutes. While thawing, work on the filling.
In a large pot, bring plenty of water to a boil. Add some salt and the vinegar to the water. Remove and discard the tough stems from the kale. Roughly chop the kale. When the water is boiling, drop the chopped kale in the water. Blanch for 1 minute, then drain. Wash it will cold water to stop the cooking process. Squeeze out all the water from the kale and set aside.
Heat oil in a skillet and add the garlic, ginger, and chopped chilies. Cook, stirring on medium heat for about 30 seconds. Then add 1/8 teaspoon termeric and the curry powder. Cook another 20-30 seconds. Make sure the curry powder doesn’t burn. Now add the beans and blanched kale to the skillet. Turn off heat. Add salt and stir until everything is well combined.
Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick baking spray.
Lay out the thawed puff pastry sheet on a lightly floured surface. Using a rolling pin, roll out the pastry sheet a little. Then using your hands, lift and gently stretch the pastry sheet to make it thinner.
Sprinkle 1/4 teaspoon turmeric all over the pastry sheet. Spread the turmeric as evenly as you can using your fingers. Now take a fork and prick all over the pastry sheet – this will ensure it doesn’t puff up in the oven.
Cut one third of the pastry sheet and set aside. Cut the remaining pastry sheet into 8 equal squares. Gently stretch each piece out so that it lines a muffin cup. Place each square of pastry sheet into each cup of the muffin pan. The side with turmeric should be touching the pan. If the corners of the pastry sheet are sticking out, cut them and use them to patch up other parts of the lining.
Next, fill them with the kale-white bean mixture. Take the reserved one third pastry sheet and cut into 8 pieces. Gently stretch the pieces so they fit over the muffin pan cups. Place them over each cup, fold over the corners and lightly pinch the edges together. Brush tops with nondairy creamer (the original recipe calls for milk), then bake for 20 minutes or until the muffins are golden. Makes 8.