Party Snacks - Your Kids Will Surely Love It!

Tramezzini Tower

Ingredients for 4 portions

1 celery stick

1 small apple

1 tbsp lemon juice

1 bunch chives

200 g salad mayonnaise

1-2 tsp curry powder

salt and pepper from the mill

1 pinch of sugar

1 small head iceberg lettuce

12 slices sandwich toast

250 g French rosé ham

wooden skewers

preparation

Clean, wash and finely chop the celery. Wash apple, grate coarsely from core and mix immediately with lemon juice. Wash chives, shake dry, cut into rolls. Mix celery, chives, apple mixture, mayonnaise and 1 teaspoon curry powder, season to taste with salt, pepper, curry powder and sugar.

Clean salad, wash, halve if necessary, remove leaves individually from head. Press 24 leaves flat. Put aside 4 smaller leaves as "shells" for serving. Use the rest of the lettuce elsewhere. Spread 8 toast slices with 1/2 tbsp apple cream each, cover with 1/8 each of the ham and 3 lettuce leaves each.

Place 2 slices of toast on top of each other and cover with 1 uncoated slice of toast each. Fix each sandwich diagonally at 4 corners with wooden skewers. Cut edges of sandwiches, quarter sandwiches, arrange. Arrange the rest of the cream in the leaf bowls and serve.

Strammer Max deluxe

Ingredients for 4 portions

4 slices (22 g each) Brioche Sandwich

4 ready-to-cook cleaned scallops (à approx. 22 g)

20 g baby salad mix (e.g. lamb's lettuce, beetroot leaves, rocket, spinach)

4 slices (à approx. 8 g) Serrano ham

3 tbsp oil

15 g butter

salt and pepper from the mill

preparation

Use a dessert ring (6 cm Ø) to cut out 1 ring from each sandwich. Wash the mussels and pat dry. Clean salad, wash and drain well. Cut slices of ham in half and leave out in a pan without fat, remove. Heat 1 tbsp oil in the pan. Add briochetaler and roast on both sides until golden yellow, remove.

Wipe the pan with kitchen paper. Heat 1 tablespoon oil and butter in a pan. Fry the mussels on each side for about 2 minutes. Season with salt and pepper. Heat 1 tablespoon of oil in another pan. Beat the eggs and carefully add to the mixture. Fry at low heat for 1 1/2-2 minutes. Season with salt and pepper.

Lay one Briochetaler, 2 pieces of ham, some salad leaves, one mussel and 1 egg on plates, sprinkle with pepper and garnish with salad.

Pan Con tomato (bread with tomato Spanish style)

Ingredients for 4 portions

2 large ripe tomatoes

1 clove of garlic

salt and pepper

2 slices Serrano ham

4 anchovy fillets (glass)

8-10 Kalamata olives

50 g Manchego cheese (pieces)

3 tbsp olive oil

2 large thick slices of farmhouse bread (à approx. 100 g)

preparation

Wash the tomatoes, cut into coarse pieces and puree with a hand blender. Peel garlic, chop finely and stir in. Season with a little salt and pepper.

Cut slices of ham lengthwise in half. Rinse anchovies and pat dry. Stone the olives and chop them coarsely. Cut the cheese into thin shavings with a peeler.

Heat the oil in a pan. Roast slices of bread in it from each side until golden brown, remove. Spread with tomato. Cut each bread into 6 strips (about 3 cm wide).

Cover 4 strips of bread each with ham, anchovies or cheese. Sprinkle anchovy bread with olives. Serve with bread and good olive oil and sea salt.

Recipes with delicious fillings for dumplings

Crispy outside, deliciously filled inside: Dumplings are a delicious snack for in between or on the party buffet. The internationally popular dumplings are also called Empanadas, Wan Tan, Dim Sum, Pita or Samosas. Dumplings are baked from puff pastry, yeast dough, quark oil dough, pasta dough or filo dough. There are no limits to the imagination when filling the dumplings: Meat, fish, vegetables of all kinds, olives, eggs, cream cheese - what tastes good comes in!

Samosas with mango lentils and sour cream dip

Ingredients for 12-16 pieces

375 g + some flour

salt and pepper from the mill

1 tsp cumin seeds

1 tsp cider vinegar

100 g red lentils

1 small mango

1 small leek stick

1 chilli pepper

4-5 stems coriander

1 tbsp oil

200 g sour cream

1.5 kg vegetable fat for frying

cling film

preparation

Für Process the dough 375 g flour, approx. 1 level teaspoon salt, cumin, 1⁄4 l cold water and vinegar with the dough hooks of the mixer to a smooth dough and cover with foil. Leave to rest at room temperature for about 15 minutes.

For the filling, place the lentils in boiling water. Cook for approx. 10 minutes, drain. Peel the mango. Cut the flesh from the stone and dice finely. Clean the leek, halve lengthwise, wash and cut into half rings. Clean and wash the chilli, halve lengthwise, remove seeds and chop. Wash coriander, shake dry and chop coarsely.

Heat 1 tablespoon of oil in a pan. Fry the leek, chilli and lentils in it for about 2 minutes. Add mango and half coriander. Season with salt and pepper. Allow to cool. For the dip, mix the sour cream and the rest of the coriander. Season to taste with salt and pepper.

Roll out the dough thinly on a little flour, cut out 6-7 circles (approx. 20 cm Ø each), knead the dough remains again and again, roll out and cut out. Halve circles. Coat the edges of the circle with water. Shape each half into a bag. Instead, fold the straight side in the middle so that the edges overlap slightly. Press seam together. Approx. 1 1⁄2 Add EL lentil filling to the dough bag. Press open side firmly together.

Heat frying fat in a deep fat fryer or in a wide pot to 175 °C. Fry the dumplings in it in portions for approx. 4 minutes until golden brown, turning once. Remove and drain on kitchen paper. Serve hot or cold. Sour cream will do.

Scampi in a dough coat

Ingredients for 4 portions

6 slices (à 45 g; 10 x 10 cm) frozen puff pastry

2 eggs (size S)

50 g pitted green olives

250 g raw scampi (without head, in shell)

1-2 tsp tomato paste

salt and pepper from the mill

pinch of sweet paprika

Flour for the work surface

baking paper

preparation

Place the puff pastry next to each other and defrost. Boil the eggs in boiling water for about 9 minutes until hard. Rinse eggs under cold water, peel and chop into small pieces. Cut the olives into small pieces. Peel the scampi and remove the intestine. Wash the scampi, pat dry and cut into small pieces. Mix the scampi pieces, chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Place puff pastry slices on top of each other and roll out on a floured work surface in a rectangular shape (approx. 33 x 44 cm) and cut into 12 squares. Place the scampi mixture in the middle of each square and brush the edges with a little water. Wrap the dough corners in the middle, then press the edges together to form a packet.

Place the Scampipäckchen on a baking tray lined with baking paper and prick the dough several times with a wooden skewer. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for 20-30 minutes until golden brown. Remove from the oven and serve.

Vegetable-Sardines-Samosas

Ingredients for 6 portions

1 small onion

1 piece (approx. 1 cm) ginger

1 clove of garlic

200 g carrots

75 g frozen peas

1 tin (approx. 135 g) sardines in oil

4-5 strudel dough sheets filo or yufkateig (1 pack=10 sheets à 30 x 31 cm in the refrigerated shelf)

4 tbsp olive oil

salt and pepper from the mill

1 tsp Garam Marsala

2 tbsp butter

200 g Pickle salad mix

3 tbsp white wine vinegar

baking paper

preparation

Peel and chop the onions, ginger and garlic. Peel, wash and halve carrots lengthwise and cut into small cubes. Cook the peas and carrots in salted water for about 5 minutes, then drain and rinse with cold water. Drain sardines, remove bones and possibly skin. Crumble the fish.

Let the dough sheets rest at room temperature for approx. 10 minutes. Heat 1 tablespoon of oil in a pan. Brown the onion, carrots and peas for 3-4 minutes. About 2 minutes before the end of cooking, add ginger, sardines and garlic. Season vegetables with salt, pepper and Garam Marsala.

Melt the butter. Brush the dough sheets with it and cut into approx. 6 cm wide strips. Place 1-2 teaspoons of filling in the left corner. Fold the left corner flush to the long side to form a triangle. Fold the triangle flush to the end. Do the same with the remaining strips and filling.

Place the finished triangles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 10 minutes until golden brown.

Wash salad and drain well. Mix salad, vinegar and 3 tbsp oil, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately.

Ham and cheese dumplings

Ingredients for 4 portions

50 g walnut kernels

3 slices of cottage ham

100 g Roquefort cheese

3 stalks parsley

100 g crème fraîche

salt and pepper from the mill

2 tbsp butter

4 slices (à 25 g) yufka or filo dough (approx. 30 x 31 cm)

3-4 green salad leaves

baking paper

preparation

Roast the nuts in a pan without fat. Remove, let cool a little and chop. Cut the ham into thin short strips. Roquefort crumble. Wash the parsley, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Add the nuts, parsley and ham and mix well. Season to taste with pepper and a little salt.

Melt the butter in a small pot. Spread the dough sheets with butter and cut them crosswise into 4 strips each. Pour approx. 1 tablespoon of ham filling into the left corner. Fold the left corner flush to the long side to form a triangle. Fold the triangle flush to the end.

Place the finished triangles on a baking tray lined with baking paper and brush with butter again. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 10 minutes until brown. Turn around after half the baking time.

Wash salad and shake dry. Arrange dumplings on salad leaves and serve immediately.

Filo pastry pockets with minced meat and chili sauerkraut

Ingredients for 4 portions

1 small onion

2 cloves of garlic

1 tbsp olive oil

400 g mixed minced meat

salt and pepper from the mill

pinch of cinnamon

1 can (580 ml) Sauerkraut

1 tbsp honey

4 tbsp chilli flakes

1 pack (250 g) strudel dough sheets filo or yufkate dough

1 protein (size M)

150 g cream fraiche

Grease for the baking tray (or baking paper)

preparation

Peel and halve the onion and cut into strips. Peel the garlic and cut into thin slices. Heat oil. Brown the minced meat crumbly for four minutes. After two minutes add garlic and onion. Season with salt, pepper and cinnamon. Drain the sauerkraut well in a sieve and press out lightly. Season with honey and chilli.

Unroll and quarter the dough sheets. Take two leaf quarters each and coat one side with egg white, place on top of the other and fill with one tablespoon of chopped cabbage and one tablespoon of sauerkraut each. Form dough sheets into pockets and press together slightly at the "closure". Place next to each other on a greased baking tray.

Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for ten minutes until crispy. Serve on plates with crème fraîche.

Pizza dough pockets with tomato mozzarella salad

Ingredients for 4 portions

100 g Gouda cheese

1 small spring onion

1 stalk thyme

1 chicken fillet (approx. 200 g)

1 tsp oil

salt and pepper from the mill

1 pack (400 g) Fresh baking tin pizza dough (yeast dough with olive oil; ready to bake rolled out on baking paper rectangular; 37 x 25 cm; refrigerated shelf)

4 tomatoes

125 g Mozzarella cheese

1 tbsp olive oil

1 tsp balsamic vinegar

3 basil stems

baking paper

preparation

Wash leek onion, shake dry and cut diagonally into thin rings. Wash thyme, shake dry and chop finely. Wash the meat, dab dry and cut into small cubes. Cut the gouda into small cubes. Heat the oil in a pan, fry the fillet cubes over a high heat for about 5 minutes. Finally, briefly fry the leek onion and thyme, season with salt and pepper. Remove from pan and allow to cool.

Unroll the pizza dough on a work surface covered with flour and remove the baking paper. Using the back of the dough trap (13 cm Ø), cut out 6 circles and knead the rest of the dough together, roll it out again and cut out 2 more circles. Place 1 circle in the trap, in the middle add approx. 1 tablespoon meat filling and approx. 1 teaspoon Gouda cubes. Press the trap together and place the dough pocket on a baking tray lined with baking paper. Do the same with the remaining circles. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 15 minutes.

Wash the tomatoes, grate dry, quarter and cut out the core. Cut the tomato pulp into small cubes. Finely dice the mozzarella and add to the tomatoes. Add oil and vinegar and season with salt and pepper. Wash the basil, shake dry, cut into fine strips and add to the tomato mozzarella salad. Take the bags out of the oven. Arrange 2 bags each with tomato mozzarella salad on plates.

Potato-Sauerkraut-Piroggen

Ingredients for 12 pieces

1,25 kg floury boiling potatoes

1 tbsp sunflower oil

100 g diced raw ham

3 medium onions

3 tbsp tomato paste

1 can (580 ml) Sauerkraut

salt and pepper from the mill

ground caraway

approx. 1 tbsp sugar

100 g flour

100 g semolina

1 egg (size M)

1 egg yolk (size M)

2 tbsp milk

1 small bunch chives

200 g sour cream

Flour for the work surface

baking paper

preparation

Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes.

Heat oil for filling. Fry the ham until crispy while turning. Peel onions and cut into fine cubes. Add onions and tomato paste and mix. Squeeze out the sauerkraut, add to the bacon onions and sauté briefly. Season with salt, pepper, cumin and sugar. Put sauerkraut in a cool place.

Drain the potatoes well and press them through a potato press. Add the flour, semolina and egg and mix to a light dough. Season to taste with salt and pepper. Let the dough swell for about 10 minutes.

Divide the dough into 12 equal portions. Form the dough portions into circles (approx. 12 cm Ø) of even thickness on a well floured work surface.

Spread the sauerkraut evenly over the circles. Fold half of the circles into semicircles. Squeeze the edges slightly with your fingers. Place on 2 baking trays lined with baking paper. Whisk egg yolk and milk and spread a thin layer of pirogi on top.

Bake one after the other in a preheated oven (electric stove: 200 °C/ convection oven: 175 °C/ gas: stage 3) for approx. 15 minutes. Wash the chives, shake dry and cut into fine rolls. Mix cream and chives and season to taste with salt and pepper.

Dumplings with minced spinach-feta filling

Ingredients for 12 pieces

850 g leaf spinach

1 bunch spring onions

1 large onion

2 cloves of garlic

1 bunch parsley

4 tbsp + 150 ml olive oil

1 kg mixed minced meat

salt and pepper from the mill

2 packs (250 g each) strudel dough sheets filo or yufkateig (10 sheets 30 x 31 cm each; refrigerated shelf)

grated nutmeg

4 eggs (size M)

400 g feta cheese

4 tbsp breadcrumbs

Oil for the fat pan

preparation

Wash, clean and drain the spinach thoroughly. Clean and wash the spring onions and cut them into rings. Peel onion and garlic and dice finely. Wash the parsley and pat dry. Pluck and chop the leaves. Heat 2 tbsp. oil in a pan, fry the minced meat vigorously while turning. Add the onion and half of the garlic and fry briefly. Season with salt and pepper. Allow to cool.

Let the dough sheets rest at room temperature for approx. 10 minutes. Heat 2 tablespoons of oil, fry the spring onions and the remaining garlic in it. Add the spinach and cover and let it collapse over a low heat. Season with salt, pepper and nutmeg. Allow to cool. Whisk the eggs, season with salt and pepper. Crumble the feta coarsely and mix in.

Grease the fat pan of the oven with oil. Spread a slightly moistened tea towel on the work surface, place a dry one on top. Unroll the dough sheets and cover them again and again during preparation so that the dough sheets do not dry out. Line the mould with 4 sheets of dough slightly overlapping each other, brushing each sheet with a little oil (150 ml). Let it stand up a little at the edge. Place another 4 dough sheets on top and brush. Place 2 sheets of dough on the bottom of the mould and brush again with a little oil. Sprinkle with breadcrumbs.

Mix the minced meat with half the egg-feta mixture and half the parsley. If necessary, drain the spinach and mix with the other half of the egg and parsley. Spread the chopping mixture on one side of the mould, add the spinach mixture to the other half. Spread the rest of the dough on the filling, brushing each leaf with oil. Fold over the protruding dough sheets and spread with the remaining oil. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C) for 35-40 minutes. Serve cut into pieces.

Mini-Calzones "Asia" and "Salmon"

Ingredients for 18 pieces

50 g mung bean seedlings

1 small leek stick (leek; approx. 150 g)

1 small carrot (approx. 100 g)

2 tbsp roasted peanut kernels

1 tbsp oil

1-2 tsp Sambal Oelek

1-2 tbsp soy sauce

175 g double cream cheese

2 tsp medium hot mustard

100 g smoked salmon in thin slices

3 spring onions

Pepper from the mill

3 packs (400 g each) fresh pizza dough (for example B. by Tante Fanny; refrigerated shelf)

Flour for dusting

1 egg (size M)

chili flakes

baking paper

preparation

Wash and drain the seedlings. Clean leek and carrot, peel and wash. Cut both finely. Coarsely chop the nuts. Steam carrot and leek in hot oil for approx. 3 minutes. Stir in the sprouts, nuts, sambal and soy sauce. Allow to cool.

For the salmon filling, stir the cream cheese and mustard until smooth. Cut the salmon into thin strips. Clean and wash the spring onions and cut them into fine rings. Stir in both. Season with pepper.

For the pizza dough, unroll the dough and baking paper. Cut out 6 circles (12 cm Ø each) from each dough sheet.

Place each circle on the "dough trap" dusted with flour, place some filling on one side, fold up the "dough trap" and press firmly together. Form small sticks from the rest of the dough and larger pieces of dough. Spread the bags and sticks on three baking trays lined with baking paper. Whisk egg. Coat everything with it. Sprinkle Asian pockets with chilli flakes, dust salmon pockets with flour.

Bake one after the other in a preheated oven (electric stove: 225 °C/air circulation: 200 °C/gas: see manufacturer) for 10-12 minutes. Results in approx. 9 pockets each. It goes well with sweet and sour Asian sauce.