For the mince pie, first prepare the dough. Cut the butter into small cubes and knead together with flour. Add the egg yolks, salt, sugar and 2-3 tablespoons of cold tap water and knead briskly with your hands to form a smooth dough. Shape the dough into a flat brick, wrap in plastic wrap and refrigerate for 1 hour.
To prepare the filling, chop apricots and dates into 5 mm pieces. In a saucepan, bring 200 ml of tap water to a boil, fold in dried fruit and remove from stove. Season the filling with new spice and liqueur and leave to cool.
Roll out 2/3 dough on a floured surface about 3 mm thin and cut about 22 circles (7 cm ø each). Press dough circles into buttered and floured muffin cups (2 muffin trays with 12 cups each). Pour 1 tablespoon filling into each of the cups.
Roll out remaining dough thinly, cut out 22 circles (5 cm ø each) in order. Cut out a small star from the circles. Put the circles as a lid on the filling, press lightly until smooth.
Bake in the heated oven on the middle shelf from the bottom at 180 °C (gas 2-3, convection oven 170 °C ) for 30-35 minutes. Let the pies cool down a bit and turn them out of the pan. The mince pie will keep in a tin for 1-2 weeks.