*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -