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.

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Ingredients

For the Filling
For the Topping

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/20/2011
Super easy recipe and a big hit. The recipe didn't call for any seasoning, so I added Sea Salt, Black Pepper and Cayenne. I also bumped up the quantities on the Leeks ( usually comes in sets of 3, so I used 6 ) the Sausage, Shrimp, flour, vermouth, & stock ( which Ive tried with a mixture of Fish and Chicken and vegetable stocks with great success) This recipe is easy to adapt to what you have on hand