Shrimp and Andouille Potpies
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.
- Total Time:
- Servings: 8
- Yield: Makes eight 4-inch potpies
Photography: Jonathan Lovekin
Source: Martha Stewart Living, October 2011
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
Make 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.
Add 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.
Meanwhile, 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.
Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.