Puff-Top Bisque

* Exported from MasterCook *

PUFF-TOP BISQUE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 5x5 in Jus-rol Puff Pastry,
-Sheets, thawed
4 oz Courgettes
2 oz Shelled prawns, chopped
4 Spring onions
10 1/3 oz Can condensed cream of
-smoked salmon or crab
-bisque soup
6 tb Single cream or milk
Lemon juice
Milk to glaze

Grate the courgettes, add to the prawns and divide
between two ovenproof soup cups that will take 300ml
(1/2 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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