| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Jusrol |
2 |
Servings |
INGREDIENTS
| 2 |
|
5×5 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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