For the pastry, sieve the flour into a bowl. Rub in the butter until the mixture resembles breadcrumbs.
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.
Divide the pastry into 2 balls, wrap in cling film and chill in the fridge for 30 minutes.
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.
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.
Heat the oven to 200°C/180°C fan/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.
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.
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.
Remove from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack and leave to cool completely.