Instructions

Step 1
Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and milk. Process until dough just comes together, adding more milk if necessary. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
Step 2
Divide dough in half. Roll 1 piece dough between 2 sheets of baking paper to form a 15cm x 25cm rectangle. Spread half the fruit mince evenly over rectangle, leaving a 1cm border on all sides. Sprinkle with pecans. Using paper as a guide, roll dough up tightly from 1 short side to enclose filling. Wrap in baking paper. Repeat with remaining dough and fruit mince. Refrigerate for 20 minutes.
Step 3
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
Step 4
Trim ends from each roll. Cut rolls into 1cm-thick slices. Place slices, 3cm apart, on prepared trays. Bake for 15 to 20 minutes or until golden. Cool on trays. Dust with icing sugar. Serve.