Quick Puff Pastry Mince Pies with Warninks Advocaat Butter

Close up image of puff pastry mince pies with advocaat butter on a cooling rack.

5 from 2 votes

Quick Puff Pastry Mince Pies with Warninks Advocaat Butter

These puff pastry mince pies are light and crisp with a deliciously fruity filling and come adorned with a delectable and truly unique Warninks advocaat butter. You'll be proud to serve these up to family and friends over Christmastime.

Prep Time30

Cook Time20

Chilling1

Total Time1 50

Course: Dessert, Snack

Cuisine: British

Diet: Vegetarian

Servings:

Calories: 285kcal

Author: Jane Coupland

Ingredients

For the Mince Pies

225 g Plain flour (all-purpose)
175 g Butter straight from the fridge
¼ teaspoon Salt
150 ml Water ice cold
8 tablespoons Mincemeat
A little beaten egg
2 teaspoons Demerara sugar optional

For the Advocaat Butter

75 g Butter room temperature
50 g Light brown sugar
2 teaspoons Brandy
2 tablespoons Warninks Advocaat liqueur

Instructions

Make the Mince Pies

Divide the butter into 4 portions
Put the flour and salt into a bowl, stir briefly then add 1 portion of the butter (cubed) and rub in with your fingertips
Pour in ¾ of the water and mix, with a blunt knife, to a soft dough, adding more water as necessary (do not add so much that the dough turns sticky)
Roll the dough into a long rectangle on a lightly floured worktop to approx 4mm thick. Take another portion of the butter, cube it and scatter over ⅔ of the dough, leaving the final ⅓ empty
Fold the empty third of the dough over the top of the dough, bringing it to the centre. Fold the other end of the pastry over the top, then rotate the pastry 90 degrees
Repeat steps 4-5 twice more to incorporate the remaining 2 portions of butter
When all of the butter has been used, rotate the pastry and roll out once more, then fold it and repeat. Fold up again then wrap before chilling for 1 hour in the fridge
Meanwhile preheat the oven to 200C/ 400F/ GM 6
Remove from the fridge, roll out the pastry to 3mm thick and use a round cutter (about 8½cm) to cut out 12 bases and place them into muffin trays. Fill with mincemeat (around 2 teaspoons per pie)
Cut 12 lids using a smaller cutter to fit, brush the underside with beaten egg and place them on top of the mincemeat. Gently press the pastry lids to the side of the pies to seal them
Glaze with the beaten egg, sprinkle with demerara sugar (optional), make a small cut in the tops and bake for 10 minutes then turn the oven temperature down to 180C/ 350F/ GM 4 and bake for another 10 minutes
Let cool in the muffin tin

Make the Advocaat Butter

Cream the osft butter using electric beaters until smooth
Add the sugar and mix again
Add the brandy, 1 teaspoon at a time, beating well between each addition. Then add the advocaat in the same way. Set aside or chill until required

Notes

If you don't enjoy making pastry or need to save time, storebought puff pastry can be used in this recipe. You'll need a 500g block
Remember to chill the pastry dough properly. It is easier to handle when sufficiently chilled and will bake to a superior texture
Puff pastry can be re-rolled but it is important not to scoop the offcuts up and squeeze them together. Instead stack the offcuts on top of each other and then re-roll. This helps to preserve the lamination built up in the making process that helps the pastry puff up when baked
To ensure your mince pies don't get stuck in the tin cut strips of baking parchment and push them into the holes underneath the pastry. When it comes to removing the pies simply lift them out using the overhanging parchment
Use a mixture of circles and stars to top the mince pies for visual interest
Use room temperature butter when making the advocaat butter as it is less likely to split
these puff pastry mince pies will stay fresh for up to 3 days when stored in an airtight container at room temperature
The butter will split if the alcohol is added too quickly, so it's best to add the brandy and advocaat one teaspoon at a time
It can also split if too much alcohol is added, so stick to the quantities listed in the recipe card - it has a lovely boozy taste anyway
If your butter does split, try beating in some more sugar and it should come back to a smooth and creamy consistency

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