Finely chop the onion and garlic and sauté them in butter, together with the anise seeds. Add the shrimps and mussels meat. Stir for 2-3 minutes over a high heat and pour in the Ouzo. Add a pinch of salt and continue cooking for a few minutes. Add the crème fraîche, cream cheese, Parmesan cheese, dill and pepper. Stir until all ingredients are incorporated into a velvety cream. Remove from heat, let the mixture cool slightly and fill the Vols-au-Vent. Garnish with curly leaf parsley.

Advice: Fill the Vols-au-Vent shortly before serving to prevent them from softening from the filling's moisture.

For making "vols-au-vent":
Defrost the mini puff pastries as per the instructions. In a baking pan with baking paper place half the mini puff pastries. Beat the egg with 2-3 tablespoons of water and brush the puff pastry sheets. Cover each puff pastry square with another puff pastry sheet. With a sharp knife, cut a square in the upper pastry sheet, about 1 cm from the edges. Make sure you don't slit or cut the bottom pastry sheet. Brush with the beaten egg and bake in a preheated oven at 180°C for about 25 minutes. When baked, carefully remove the cut-out piece of pastry without crumbling or breaking it. Fill the Vol-au-Vent and then use the cut out piece of pastry as a lid for the Vols-au-Vent case.