Puff-top bisque
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 5x5 in Jus-rol Puff Pastry, Sheets, thawed | |
| 4 | ounces | Courgettes |
| 2 | ounces | Shelled prawns, chopped |
| 4 | Spring onions | |
| 10⅓ | ounce | Can condensed cream of smoked salmon or crab bisque soup |
| 6 | tablespoons | Single cream or milk |
| Lemon juice | ||
| Milk to glaze | ||
Directions
Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300ml (½ pint) of liquid. Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen. Adjust seasoning. Damp edge of soup cups then lay a sheet of pastry over each cup. Press edges to seal. Trim excess pastry then knock up and flute. Brush with milk and bake at 220C (425F) mark 7 for about 15min. Serve at once.
Source: Jus-Rol: Pastry for Today