Title: Puff-top bisque
 Categories: Jusrol
      Yield: 2 Servings
 
      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.