5 x 5, thawed
soup, cream of shrimp
or cream of smoked salmon, or crab brisque
Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take ½ pint of liquid.
Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen.
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 425 degrees F or about 15 minutes.
Serve at once.