Kale and corn puff pastry appetizers! (RECIPE)

MY VIEWS | | October 2, 2012 at 9:39 am

Hello again Kale! I fell in love with you in our 1st meeting, but who wouldn’t since those spicy Kale pakoras rocked even my kids’ world. But when Harvard Pilgrim paired me up with the amazing Lisa Johnson, to live and inspire healthy we chose Kale as our week #1 mission (yeah, we’re no slackers over here). 1stly I need to say that when I heard Lisa was my partner in this, I thought yay for me since Lisa is somewhat a guru in the live healthy world.  I thought she would take one whiff of Mommy Niri and be heading for the door but we came up with amazing missions for our month and you, my amazing readers, will come along for the ride. I say it time and time again but this blog is about me getting better and keeping a window open for you all to peek in at my journey.

Mission Kale

One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.*

I am pretty embarrassed to say that in my 12 years of being a vegetarian I never explored Kale. Never! In fairness I never grew up with Kale in South Africa and not sure how long it has been “out there” in the USA as well. Well part of my eat better so I will live longer with my kids I am extremely glad that I discovered it. I really was tempted to make Kale chips and I still may but knowing me there will be spice in there somewhere (you can’t take the spice outta the gal I tell you) but I wanted something a little more appetizer like. Puff pastry is a staple in my home and I could tell you I make that from scratch, but I would be lying. I love keeping it in my home since anything I stuff in there, my kids devour. Leftovers? No problem, in they go and return as a fancy schmancy meal.

Kale contains lutein, a type of carotenoid (an organic pigment) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy.*

In USA I notice puff pastry used a lot for sweet dishes but I grew up with them having savory filling. How you buy hot dogs on the street, we buy puff pastry pies with various filling. Yum, I tell you! I am so not the measuring type and so I expect you to be smart about that stuff if you follow any recipe here at Mommy Niri.

Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.*

 Kale And Sweetcorn savory puff pastry appetizers!

Ingredients

Kale –  chop off thicker veins

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and grind to a paste
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1 teaspoon Cumin seeds

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1/2 teaspoon Turmeric powder

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salt to taste

1/2 cup frozen (or fresh) sweetcorn

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1/2 teaspoon Garam masala

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1 tablespoon Canola oil

1 package store bought puff pastry (or make your own if you’re brave)

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Directions

Preheat oven to 400F.  Heat oil in a pan on the stove. Add cumin, turmeric and garam masala. Toast for only a minute or less so as not to burn. Add the finely ground Kale and also the corn. If using frozen you may want to run the corn under water first. Turn heat to medium Keep mixing until you see liquid in it dry up.

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Allow to cool while you unfold the puff pastry. cut into squares. Put mixture in one half (does not have to be totally cold). fold over the square and press ends with a fork to add some flair.

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Bake in a nonstick container but the butter in the puff pastry should keep it from sticking anyway. Bake for around 20 minutes as you see the top get decently browned. Allow to cool on wire rack and feel free to brush with butter for a shine. You could have brushed with egg-white before baking for a higher gloss too.

Eat!

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Mission Kale? Successful!

Why am I super thrilled to be part of this month’s challenge with Harvard Pilgrim and Lisa? Because each week we tackle something different. Something to make me a better me, and hopefully inspire a better you. I really applaud Harvard Pilgrim for not only sponsoring this conversation but understanding that the changes we make in our lives impact our overall health. Now head over to see what Lisa is doing.

Disclosure: Harvard Pilgrim is sponsoring the various challenges this month and I am excited to be a part of it!

* Sourced from WebMD

11 Comments

  1. 1
  2. 2
    Lisa Johnson says:

    OMG those are some of the nicest things anyone ever said. Thank you so much and your recipe looks better than mine! :-) Can’t wait to do challenge #2 with you! It’ll be fun (cue evil laughter …)

  3. 3

    These look fantastic, my friend! Well done… I can’t wait to make them at home!

  4. 4
    Isra says:

    We grew up with my mom using puff pastry for samosas! I never tried Kale, not something we knew much about..is it like spinach?

    • 4.1
      Mommy Niri says:

      For samosas, wow never thought of that. Kale is better than spinach for me – it holds shape and not “melt” so easier. See my recipe for pakoras – way better that spinach pakoras

  5. 5

    Hrmmmm. . .I have cumin but not cumin seeds (I thought these were anise seeds when I saw the photo! Now THAT would make it taste. . .different. lol). Could I use ground cumin instead of the seeds?

    And, your photos are gorgeous Niri!

    • 5.1
      Mommy Niri says:

      Thanks Christina. Yes, you can use ground cumin. The seed you mention is a tad greener rather than grey and that seed has a sweeter taste compared to cumin. Roasting cumin gives it a smokier/bolder flavor.

  6. 6

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