Custard-filled mince pies with home-made brandy butter
12
Easy
10 minutes
5 minutes
Its Christmassssssss! Why not get a bit festive and fill a couple of mince pies with home-made brandy butter? This is really easy and fun to do; you can also mix things up by adding things to your custard and play a little bit of mince pie roulette. I love a hidden centre as it just adds so much more joy to the eating experience.
Ingredients
Method
- 200 g unsalted butter, diced and at room temperature
- 200 g light brown sugar
- 8 T your favourite brandy (I like to use the Paul Clüver apple brandy)
- 175 ml Woolworths fresh custard with vanilla seeds
- 12 Woolworths Our Best Ever mince pies
Method
Ingredients
1 Preheat the oven to 160°C. Place the butter and sugar in a food processor and blend until well incorporated and pale.
2 Slowly add the brandy in 4 batches, making sure it’s well incorporated after each addition. Place the brandy butter into a container; it will keep well in the fridge for 2 weeks or in the freezer for a couple of months.
3 Using a 10 ml syringe, fill each mince pie with custard through the small hole in the top.
4 Bake for 6 minutes, then serve immediately with a generous scoop of brandy butter.
Cook’s note: Roll the butter into a log – you can then slice rounds of butter that fit perfectly on top of the warm mince pies. You can also spread the butter inside a warmed crispy croissant with Cheddar cheese for a little treat to kick-start Christmas Day.
Find more Christmas dessert recipes here.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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