Shrimp and Andouille Potpies

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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

1/2 cup all-purpose flour

2/3 cup dry vermouth

4 cups fish stock

2 medium Red Bliss potatoes, cut into 1/2-inch cubes

1 pound 8 ounces rock shrimp
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2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed

All-purpose flour, for surface

1 large egg, lightly beaten for egg wash

Directions:

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