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To make the filling, simply add all the ingredients to a bowl and mix well.
Cover with a kitchen cloth and leave out at room temperature for a minimum of two hours.
Grease and dust a 12 pan cupcake tray, set aside
For the sweet pastry, cream the butter, sugar, and mixed spice together until pale in colour.
Add the egg, mix to combine.
Finally, add the flour and mix to form a soft dough.
Wrap and chill for 30 minutes.
When rested, return to the floured surface and roll out to a thickness of ½cm.
Cut out 12 x 4" circles and place one into each cupcake case. Press up the sides.
Keep the excess pastry to decorate the pies.
Divide the fig filling between the lines cases.
Roll the remaining pastry and cut out 8 star shapes to place on top.
Egg wash and sprinkle with caster sugar.
Preheat the oven to 180C/160C fan and bake the mince pies for 40 minutes or until golden brown all over.
Remove and allow to cool before removing from the tin.
Serve with a side of brandy butter or semi-whipped cream.