Method
Step 1
For the pastry, sieve the flour into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the icing sugar.
Step 2
Mix the egg yolk and cold water together and stir into the flour mixture first with a table knife and then with one hand. It may be necessary to add more water, but the pastry should not be damp.
Step 3
Divide the pastry into 2 balls, wrap in cling film and chill in the fridge for 30 minutes.
Step 4
For the mincemeat, mix the raisins, sultanas, figs, mixed peel, ginger, pecans, mixed spice, whisky, sugar and butter together in a bowl, then fold in the grated pear.
Step 5
For the brandy butter, cream the unsalted butter and sugar together until very light. Add the orange rind and brandy to flavour fairly strongly. Serve well chilled.
Step 6
Heat the oven to 200°C/180°C fan/400°F/Gas 6. Roll out one ball of pastry on a lightly floured surface until 3mm thick. Cut into rounds and use to line a 12-hole mince-pie tin.
Step 7
Fill each ¾ full with mincemeat, then roll out the other half of the pastry and any trimmings and cut into small strips ½ cm wide. (You will need 108 strips, a little longer than the diameter of the holes in your mince-pie tin). Weave 9 strips to create a 5 x 4 lattice the same size as the top of the mince pie. Repeat until you have twelve 5 x 4 lattices.
Step 8
Dampen the edges of the lined pastry with a little water and top each with a lattice. Press down lightly on the edges to seal, then trim. Brush the tops with beaten egg and bake for 15 to 20 minutes until golden.
Step 9
Remove from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack and leave to cool completely.
