These chicken sausage rolls from Baby Led Weaning Cookbook are a delicious alternative to regular sausage rolls. 

Prep: 20 mins

Cook: 30 mins

Yields: 36

INGREDIENTS

• 500g minced chicken

• ½ onion, finely diced

• 20g breadcrumbs

• 2 medium eggs

• ½ teaspoon dried basil

• 35g sundried tomatoes, finely diced

• 1 tablespoons sundried tomato paste

• 3 ready-rolled puff pastry sheets

METHOD

1. Preheat oven to 220°C and line two baking trays with baking paper

2. In a large bowl, mix together the mince, onion, breadcrumbs, 1 of the eggs, basil, sundried tomatoes and sundried tomato paste

3. Cut the pastry sheets in half lengthways and divide the filling lengthways in the centre of each piece, roll the pastry to enclose the filling and cut each piece into 6 horizontally – place onto the lined baking trays seam side down

4. Whisk the remaining egg and brush it evenly over the rolls

5. Bake your sausage rolls in the oven for 30 minutes, or until golden brown and cooked through

6. Serve once cooled.