Shrimp and Andouille Potpies

Ingredients

• 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
• ½ cup all-purpose flour
• ²/₃ cup dry vermouth
• 4 cups fish stock
• + 4 more ingredients
• • 2 medium Red Bliss potatoes, cut into ½-inch cubes
  • 1 pound 8 ounces rock shrimp
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten for egg wash

1. 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. 2. Add vermouth. Let cook for 1 minute. Add stoc...

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