Puff-Top Bisque

• 2 each puff pastry 5 x 5, thawed
• 4 ounces zucchini
• 2 ounces shrimp shelled, chopped
• 4 each onions spring
• 1013 ounces soup, cream of shrimp or cream of smoked salmon, or crab brisque
• 6 tablespoons milk
• 1 x lemon juice
• 1 x milk to glaze

1. Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 1/2 pint of liquid.
2. Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen.
3. Adjust seasoning.
4. Damp edge of soup cups then lay a sheet of pastry over each cup.
5. Press edges to seal.
6. Trim excess pastry then knock up and flute.
7. Brush with milk and bake at 425 degrees F or about 15 minutes.
8. Serve at once.

pastry, zucchini, shrimp, onions spring, cream of shrimp, milk, lemon juice, milk

Taken from recipeland.com/recipe/v/puff-top-bisque-43282 (may not work)