Sausage rolls with apricots and herbs

Am I allowed to do a bit of name-dropping on my blog? When we were staying in Cornwall in July, we were invited by Jane and David Cornwall for tea. If you're not familiar with this name, how about his nom de plume: John Le Carre? Both Jane and David are wonderful hosts, very attentive and genuinely interested in what you say.

Last time we visited them, we were offered a whole feast with our tea, including some scrummy sausage rolls. My Mum liked them so much, that after we came back home from holidays, I decided to treat her to a freshly-baked batch.

For 20  mini-sausage rolls:
1 roll of Jus-Rol puff pastry    

6 good quality pork sausages with herbs

2 tbsp chopped apricots

1/2 tsp dried oregano
1/2 tsp dried mint

1/2 red onion, finely chopped

2 tbsp chopped spring onions

1 egg, beaten with milk

Preheat the oven to 180C

Unroll the puff pastry on a clean work surface, cut into two long rectangles.
Remove the skins from the sausages and place them in a big mixing bowl. Chop the red onion and sping onions finely and fry in the frying pan with the olive oil until translucent. Allow to cool before adding to the sausage meat. Add dried herbs and chopped apricots. Mash them well together with your hands.
Divide the sausage meat in two and form two long sausages. Place each of them onto the pastry just off centre of the pastry rectangles, making sure to leave a 2cm border on each side. Using a pastry brush, brush down one edge of the pastry.
 Pull one side of the pastry over the sausage & pinch the edge to create a sausage "roll".  Cut into 4cm chunky mini-rolls.
Brush the pastry with the beaten egg and bake until golden brown for about 20 minutes.

Eat either hot or allow to cool, they keep well, wrapped in foil in the fridge for a day.