Mince Rolls with Cranberry Compote

Mince Rolls with Cranberry Compote
Ingredients (for 40 pieces):
2 boxes Mince
400g mushrooms, chopped finely
2 rolls Puff Pastry
3 shallots, chopped finely
2 cloves garlic, chopped finely
5 sprigs thyme
1 tbsp Worcester sauce (vegan)
Pepper and salt
oil for frying

For the compote:
250g cranberries
75g palm sugar blossoms
50 ml of water
1 star anise

Preparation:
Preheat the oven to 200 degrees. Fry the mushrooms, shallot and garlic and season with Worcestershire sauce and salt and pepper. Add the thyme leaves. Let cool. Fry the Mince, let cool and add the mushroom mixture. Put the puff pastry on the bench and spread the mixture. Roll the dough and cut into slices of 2 cm. Put the rolls in a greased quiche tin and bake for 30 minutes until golden brown.

Put all compote-ingredients in a saucepan and bring to the boil. Let it simmer until the cranberries are tender and the liquid has evaporated. If necessary, add a little water if the liquid has evaporated and the cranberries are not cooked yet. Remove the star anise when the compote is ready.