Recipe Mixed berry Viennese-topped pies
Ingredients
- 1kg Macphie Viennese Mix
- 500g butter or margarine
- Red food colouring
- Sweet pastry cases
- Red berry compote
Method Makes 10-12 biscuits
Place Macphie Viennese Mix into a machine bowl fitted with a paddle, add the softened butter and mix on slow speed until fat is dispersed. Mix on medium speed for 5 minutes.
Split the mix in half and beat in the food colouring into one half and add to a piping bag and gently snip the end.
Put a starred piping nozzle in a separate piping bag. Put the piping bag with the chocolate mix inside the empty bag with the nozzle and push to one side. Fill the empty side with the plain biscuit mix. This should allow you to pipe in ‘two tone’.
Spoon a tbsp of red berry compote filling into each shell followed by a piped rosette of the marbled Viennese mix.
Bake for 15 minutes at 190°C.
