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

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