Ingredients

• 2 rolls Puff pastry
• 200 g Smoked salmon
• 3 medium Leeks
• 200 ml Crème fraîche (full-fat cream)
• 2 Eggs
• 2 pods Star anise
• 20 g Butter
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper
• 1 Egg yolk

Instructions

1. 1

   Prepare the leeks: Clean and finely slice the leeks. In a large skillet, melt the butter with olive oil over medium heat. Add the sliced leeks and sauté for about 10-15 minutes until they are tender and translucent. Season with salt and pepper. Let cool slightly.

2. 2

   Prepare the aniseed cream: In a small saucepan, gently heat the crème fraîche with the star anise pods over low heat for 5 minutes. Remove from heat and let infuse for 10 minutes. Remove the star anise pods.

3. 3

   Prepare the filling: In a large bowl, beat the 2 eggs. Stir in the infused aniseed cream. Add the softened leeks and the smoked salmon cut into strips. Mix well.

4. 4

   Assemble the pie: Preheat the oven to 180°C (350°F). Unroll one sheet of puff pastry and place it into a pie dish. Prick the bottom with a fork. Pour the filling evenly over the pastry.

5. 5

   Close the pie: Unroll the second sheet of puff pastry and place it over the filling. Seal the edges of both pastries by pinching or twisting them together. Make a small chimney hole in the center of the top pastry to allow steam to escape.

6. 6

   Glaze and bake: Beat the egg yolk with one tablespoon of water and brush the surface of the pie. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.

7. 7

   Serve: Let rest for a few minutes before serving warm, accompanied by a green salad.