We love savory pot pies and adore this recipe, which combines shrimp and andouille sausage with the ease of frozen puff pastry. This recipe was adapted from epicurious.com.
1 sheet frozen puff pastry, thawed
1/2 cup heavy whipping cream
2 tablespoons all purpose flour
1 tablespoon butter
3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
1/2 pound andouille sausage, cut into 1/2-inch cubes
2 large garlic cloves, minced
1/3 cup dry vermouth or dry white wine
2 cups seafood stock or 2 cups bottled clam juice
1/4 teaspoon dried thyme
1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
1 1/2 pounds deveined, peeled, uncooked jumbo shrimp, cut into 1-inch pieces
HEAT oven to 400 degrees. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet.
WHISK cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and saute until tender, about 10 minutes. Add andouille and garlic and saute 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock or clam juice and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.
ADD cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
DIVIDE hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.
Yield: 4 servings