Jonathan Lovekin

Shrimp and Andouille Potpies

Prep: 35 mins
Total: 1 hr 10 mins
Serves 8, Makes eight 4-inch potpies


  • 1Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
  • 2Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
  • 3Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
  • 4Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.


For the Filling

  • 4 tablespoons unsalted butter
  • 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
  • 6 ounces andouille sausage, quartered lengthwise and chopped
  • 4 garlic cloves, thinly sliced
  • 1/2 cup all-purpose flour
  • 2/3 cup dry vermouth
  • 4 cups fish stock
  • 2 medium Red Bliss potatoes, cut into 1/2-inch cubes
  • 1 pound 8 ounces rock shrimp

For the Topping

  • 2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten for egg wash

Cook's Notes

Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.

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