SHRIMP AND ANDOUILLE POT PIES

1	sheet frozen puff pastry (half of 16-ounce package all-butter puff 
	pastry or half of 17.3-ounce package regular puff pastry), thawed
½ 	cup heavy whipping cream
2 	tablespoons all purpose flour 
1 	tablespoon butter
3½ 	cups liked leeks, from 3 large leeks
½ 	pound andouille sausage, cut into ½ inch cubes
2 	large garlic cloves, minced
1/3 	cup dry vermouth or dry white wine
1 	1.5-ounce package concentrated classic seafood stock (such as Glace 
	tie Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled 
	clam juice
¼	teaspoon dried thyme
1 	8-ounce red-skinned potato, peeled, cut into ½ inch cubes
1½ 	pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch 
	pieces

Preheat oven to 400"F. Roll out pastry on floured surface to 12-inch square. Cut out four 5½-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD Can be made 1 day ahead. Wrap airtight and store at room temperature.
Preheat oven to 400°F. 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 mixture 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 1¼ cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes. 

Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.

INGREDIENT TIP: Concentrated classic seafood stock is available at many fish markets and from amazon.com.


MAKES 4