Make the pastry by combining all the ingredients in the food processor. Whizz together to form a dough. Cover with cling film and leave to chill in the fridge for 30 minutes. Put the meat, sage, mint, apricots and seasoning together in a food processor and whizz until combined. Cut the pastry in half. On a lightly floured surface, roll each half into 12cm (4½ inches) x 35cm (14 inch) rectangles.
Divide the meat mixture in half. Spread each rectangle with the meat filling, leaving 1 cm (½ inch) border all the way round the edge. Bring the edges together and pinch tightly to seal. Line a baking tray with nonstick baking paper.
Glaze pastry with the beaten egg yolk. Cut the sausage rolls into approximately 15 slices. Bake for 20 minutes or until golden brown and crispy. These can be served hot or cold or frozen when cooled.
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