Meatball skewers with puff pastry stars

Name: Meatball skewers with puff pastry stars
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 5 frozen puff pastry squares (225 g); 1 Egg Yolk; 1 Bread rolls from the previous day; 1 Onion; 750 g mixed mince; 1 Egg (Gr. M); 1 TABLESPOON medium hot mustard; 7-10 Tbsp salt, pepper, sweet paprika; 4 TABLESPOONS Oil; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp wooden skewers; 7-10 Tbsp For the sour dill dip; 1 collar Dill; 400 g Schmand; 2 TABLESPOONS medium hot mustard; 3-4 Tbsp liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp For the chili feta dip; 1 red chilli pepper; 1 Onion; 200 g Feta; 6-8 TABLESPOONS Ajvar (Paprika preparation; glass); 8 TABLESPOONS Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp For the blueberry mulled wine; 1 Vanilla pod; 1 Organic Orange; 1,5 l Blueberry juice

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

5 frozen puff pastry squares (225 g)
1 Egg Yolk
1 Bread rolls from the previous day
1 Onion
750 g mixed mince
1 Egg (Gr. M)
1 TABLESPOON medium hot mustard
7-10 Tbsp salt, pepper, sweet paprika
4 TABLESPOONS Oil
7-10 Tbsp Flour
baking paper
7-10 Tbsp wooden skewers
7-10 Tbsp For the sour dill dip
1 collar Dill
400 g Schmand
2 TABLESPOONS medium hot mustard
3-4 Tbsp liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp For the chili feta dip
1 red chilli pepper
1 Onion
200 g Feta
6-8 TABLESPOONS Ajvar (Paprika preparation; glass)
8 TABLESPOONS Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp For the blueberry mulled wine
1 Vanilla pod
1 Organic Orange
1,5 l Blueberry juice
2 Cinnamon sticks
4 Cloves
150 g demerara sugar
200 ml brown rum

Directions

1
Preheat oven for the stars (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Place puff pastry squares next to each other and let them thaw at room temperature for about 15 minutes.
2
Then lay on top of each other and roll out larger (approx. 37 x 37 cm) on a floured work surface. Use a star cutter (approx. 6 cm Ø) to cut out stars close together. Place them on the trays.
3
Place the dough again on top of each other (do not knead), roll out again and cut out more stars. Process remaining dough in the same way. Whisk egg yolk and 2 tbsp. water. Brush the stars with it.
4
Bake in a hot oven for 10-12 minutes one after the other. Remove from the oven and leave to cool on a cake rack.
5
For the meatballs soak rolls in water. Peel and finely dice the onion. Squeeze out the buns well. Knead with minced meat, onion, egg and mustard. Season with 1 tsp. salt, pepper and paprika. Form approx. 30 meatballs from the mixture with moistened hands.
6
Heat the oil in 2 portions in a frying pan. Fry the meatballs for 6-8 minutes at medium heat until brown all around. Take them out and let them drip off a little on kitchen paper.
7
Stick together 1 meatball and 1 puff pastry star with a wooden skewer.
8
For the sour dill dip, wash dill, shake dry and chop very finely. Mix sour cream, 2 tablespoons mustard, honey and dill. Season to taste with salt and pepper.
9
For the chilli feta dip, clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Peel onion and dice very finely. Crumble the feta finely. Mix feta with chilli, onion, ajvar and cream.
10
Season with pepper.
11
For the blueberry mulled wine, cut the vanilla pod lengthwise and scrape out the pulp. Wash the orange hot, dry and peel the skin thinly. Halve the orange and squeeze it. Put orange peel, orange juice, cinnamon, cloves, sugar and rum in a pot.
12
Heat, but do not boil, let it simmer for about 10 minutes. Serve hot.
13
Dips and the remaining puff pastry stars are enough.