Prawns and Andouille Pot Pies

Ingredients for Prawns and Andouille Pot Pies

• 1 sheet frozen puff pastry (half of 450g packag e all-butter puff pastry or half of 17.90g package regular puff pastry), thawed

• 120ml double cream

• 2 tablespoons plain flour

• 1 tablespoon butter

• 800g sliced leeks (white and pale green parts only

• from 3 large)

• 230g andouille sausage, cut into scant 1/2-inch cubes

• 2 large garlic cloves, minced

• 80ml dry vermouth or dry white wine

• 1 1.140g package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 475ml water

• or 475ml bottled clam juice

• 1/4 teaspoons dried thyme

• 30g red-skinned potato, peeled, cut into 1/2-inch cubes

• 675g deveined peeled uncooked jumbo prawns, cut into 1-inch pieces

How to make Prawns and Andouille Pot Pies

Preheat oven to 204°C. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-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 204°C. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 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 prawns; simmer until just opaque in centre, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.