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

• 120 ml vispgrädde

• 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

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.

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