Who doesn’t love a sausage roll for lunch?! 
Store brought sausage rolls often contain many artificial colours flavours and preservatives that can cause a myriad of health concerns for kids (and adults!). That’s why, I decided to develop my very own chicken and veg sausage rolls!
They are so simple to make your own with good quality meats and veges, with herbs for flavour. I added bone broth powder to the mix for a little extra gut loving goodness too.
Try them out and let me know what you think! This is something that the kids and parents will love 
Ingredients
500g of organic chicken thighs (slightly frozen for 30 mins)
4 sheets of puff pastry (for an even healthier option, try spelt mountain bread instead!)
2 carrots
1/2 brown onion
1/4 cup Parmesan cheese
2 tablespoons of bone broth powder – I used the @nutraorganics Beef broth or you can use 1 tablespoon of chicken or beef stock
2 teaspoons of dried thyme leaves
2 tablespoon of no added sugar tomato sauce
Salt and pepper to taste
1 egg, whisked
1-2 tablespoons of sesame seeds
4 sheets of puff pastry (for an even healthier option, try spelt mountain bread instead!)
2 carrots
1/2 brown onion
1/4 cup Parmesan cheese
2 tablespoons of bone broth powder – I used the @nutraorganics Beef broth or you can use 1 tablespoon of chicken or beef stock
2 teaspoons of dried thyme leaves
2 tablespoon of no added sugar tomato sauce
Salt and pepper to taste
1 egg, whisked
1-2 tablespoons of sesame seeds
What’s next?….
Method
1. Place chicken into a food processor and pulse until small chunks (don’t go for too long as it turns to mush pretty quick. Par-freezing it helps) Remove from food processor and place into a medium sized bowl
2. Place roughly chopped carrots and halved onion into food processor and blitz till diced finely. Add to chicken
3. Add remaining ingredients except the whisked egg, and sesame seeds and combine.
4. Thaw puff pastry. Once soft, add 1/4 of mixture along the edge of the sheet – about an inch wide, leaving about 3 cm for you to be able to roll the pastry over the meat
5. Cut into 4s and place on a lined baking tray
6. Continue with remaining meat and pastry sheets
7. Using a pastry brush, baste the sausage rolls with the whisked egg and sprinkle the sesame seeds seeds on top
8. Bake in the oven at 180 degrees until crisp and golden.
3. Add remaining ingredients except the whisked egg, and sesame seeds and combine.
4. Thaw puff pastry. Once soft, add 1/4 of mixture along the edge of the sheet – about an inch wide, leaving about 3 cm for you to be able to roll the pastry over the meat
5. Cut into 4s and place on a lined baking tray
6. Continue with remaining meat and pastry sheets
7. Using a pastry brush, baste the sausage rolls with the whisked egg and sprinkle the sesame seeds seeds on top
8. Bake in the oven at 180 degrees until crisp and golden.
These can be frozen and defrosted the night before in the fridge ready for school the next day!