The method is the same for all 3 pastry options. I highly recommend reading all instructions and notes before you start, as you'll need to work fast.

• weigh the butter as one lump (cut generously to start with, and shave off bit by bit if too much); wrap it in foil and freeze it for 30 minutes.
• meanwhile, weigh and mix dry ingredients for your chosen pastry option in a medium-large bowl.
• prepare a glass of ice cold water (best if you have a few ice cubes that you can use, but if not, use refrigerated water).
• take the butter out of the freezer, unwrap it, dip it in the flour mix, then grate it using a large-hole cheese grater.

  N.B. so as not to warm up the butter as you hold it, this step is best done using food-safe disposable gloves (U.S. option HERE), and turning the butter in your hand often, then dipping it in flour again and again as you grate.
• tip all the grated butter into the flour and mix with a metal spatula or fork, until all butter crumbs are well coated.
• now add 2 TBSP of icy water and mix again using the same metal utensil.
• take a little of the mix in your hand and test to see if it's pliable - it should be moist, not wet; if too dry, add more icy water, 1 TBSP at a time, mix and test again.
• finally, shape the dough into a ball, working it as little as possible - you don't want a smooth dough at this stage, just a ball of rough pastry with visible lumps of butter.
• wrap it in cling film and place it in the freezer for 15 minutes.
• unwrap the dough and place it over a wooden board or silicone pastry mat (U.S. option HERE) dusted with flour; shape it into a rough rectangle and dust a little Fiberflour, sesame flour or coconut flour (depending on which version you've chosen) on both sides.
• use a dusted, mini rolling pin (U.S. option HERE) to flatten it into a 20x30cm rectangle, tapping the sides to keep them as straight as possible, then fold it into thirds (like an envelope - see photos for guidance).
• dust a little more flour on the mat and both sides of dough and turn it 90° (quarter turn); repeat previous step.
• wrap the 'envelope' in cling film and place it in the freezer for 10 minutes.
• repeat steps 10-13 two more times (optional but will yield better lamination).
• meanwhile, prepare your sausage filling by mixing the meat with chopped herbs, minced garlic and seasoning.
• in a small bowl, beat the egg yolk lightly.
• divide the meat mix into 2 equal portions and roll each one into a 30cm long sausage; set aside over non-stick paper.
• pre-heat oven to 200°C fan (220°C static).
• once the dough is nicely chilled (but not frozen solid), roll it out into a 20x30cm rectangle once more and cut it in half, so you have two long strips of pastry.
• place the sausage meat over the middle of each strip of dough and brush some beaten egg yolk along one of the long edges.
• wrap the dough over the meat and roll, starting from the side without egg wash; make sure to form a nice seal that should be at the bottom of your roll.
• using a very sharp knife such as THIS (U.K. option HERE), cut each roll in half and then each half into 3 segments, so as to have 12 sausage rolls in total.
• shape them a little, then place them on an oven rack lined with a silicone baking mat (U.S. option HERE) or non-stick paper.
• make 3 scissor snips along the top of each one to allow steam to escape, then brush a little egg yolk over them.
• bake for 20-25 minutes until caramelised on top and cooked through.