Ingredients:
0.5 Tbsp garlic and onion infused olive oil
1x chicken thigh
300g sweet potato (diced), for more fibre keep the skin ON, for baby friendly you may want to remove
2xtbsp split red lentils
1xcup of mixed corn and peas (frozen)
1xcarrot, diced
Shake of cumin
2xeggs
2xlight sheets of puff pastry (25% reduced fat)
Sesame seeds
Method:
Defrost 2x frozen puff pastry sheets
Poach chicken until cooked through and then shred (I shredded mine in the Thermomix on the reverse function for 5 seconds speed 5)
Add carrot, sweet potato and lentils to 250mL water and bring to the boil and then simmer for ten minutes until all the water has gone. Mash until relatively smooth texture
Microwave pea and corn mixture for 2 minutes in the microwave
Add all ingredients except pastry and one of the eggs into a bowl and mix through
Pre-heat the oven to 180 degrees celsius
Cut pastry lengthwise to make 4x lengths. Split mixture into four and put it down the middle of each sheet. Brush the edges with water and seal. Cut according to your desired size.
Scramble egg in a bowl and then brush over the top of each sausage roll and sprinkle with sesame seeds
Cook for 20 minutes and then grill for 2 minutes
Enjoy with a fresh garden salad with plenty of avocado, juicy cherry tomatoes, cranberry and feta cheese!