Merna was the mother of a friend and her sausage rolls were famous. These sausage rolls can be cooked in advance and then reheated at 180°C for 15 minutes when required.
2 slices bread, crusts removed
150 g minced pork (preferably twice-minced)
1 tablespoon tomato relish or chutney
freshly ground black pepper
2 x 30 cm squares puff pastry
Preheat oven to 200°C and lightly oil a baking tray.
Soak bread in water until soft, then squeeze out all moisture. Mix bread with minced pork and tomato relish and season with salt and pepper.
Cut each pastry sheet into 3 x 10 cm wide strips and brush edges with water. Spoon a third of the stuffing along each strip and fold over to enclose, pinching edges to seal. Place on prepared tray and prick top of pastry several times with a fork.
Using a sharp knife, cut each filled pastry strip in to 4. Brush tops with a little milk, then bake for about 15 minutes until golden brown. Allow to cool a little before eating.