Shrimp, Leek and Andouille Pot Pie topped with Puff Pastry
I found this recipe in Martha Stewart Magazine and added frozen peas for a pop of spring colour. I also increased the amount of sausage and vermouth and changed the fish broth to clam juice because of an allergy.
It is actually very quick and easy to prepare and can also be altered to make one large pot pie - just bake for a little longer until the puff pastry is golden and puffy.
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|4 tablespoonsUnsalted butter|
|4 Leeks; white and light green part only|
|3 LargeAndouille Sausages|
|4 Garlic cloves; peeled and thinly sliced|
|1/2 cupall-purpose flour|
|4 cupsClam juice|
|2 mediumRed potatoes; cut in 1/2 inch cubes|
|2 (14 oz.) packagesPuff Pastry; thawed|
|All purpose flour; for surface|
|1 LargeEgg - lightly beaten; for egg wash|
Shrimp, Leek and Andouille Pot Pie topped with Puff Pastry Preparation
Preheat oven to 400 degrees Fahrenheit.
Roll out the puff pastry on a floured surface. Cut the pastry into the shape of the ramekin or baking dish you are going to use, plus one extra inch all around to hang over the edge and seal in the filling.
Place in the freezer on a baking sheet until ready to use, or approximately 20 minutes.
Make the filling:
Slice leeks lengthwise into quarters and wash thoroughly to remove any sand. Chop coarsely. Slice Andouille lengthwise and chop coarsely as well.
Melt butter in large dutch oven. Cook leeks until soft but not brown, about seven minutes. Add sausage and garlic and cook two minutes until fragrant. Stir in flour to combine.
Add vermouth and cook for one minute. Add clam juice and potatoes and bring to a simmer. Cook until potatoes are tender, about four minutes. Add shrimp and peas and cook until shrimp is opaque and peas are bright green, about one to two minutes.
Let cool. Divide among eight four inch ramekins or one large baking dish. Top with the puff pastry. Brush the top with egg wash It will melt fast due to the steam of the filling so place immediately in the oven.
Bake until pastry is golden and filling is bubbly, about 20 minutes.
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