Top 14 Free from Chicken & Broccoli Mini pies



This is a great bite size portable, savoury and nutritional treat for picnics and parties. The perfect size for little hands, it provides a fantastic meal for allergy friendly baby led weaning safe and fun.

The recipe makes 24 mini pies, but can also be adapted for 12 large pies (enough in the mix for both!) and is freezer friendly for batch cooking.

Ingredients: For the filling: 2 tablespoons olive oil 2 finely chopped medium white onions 2 free-range chicken breasts cut into small pieces 3 crushed garlic cloves 120gr (4.23 oz) finely chopped broccoli 80 gr (2.82) frozen garden peas 160 ml (5.41 fl oz) dairy alternative cream (oat, soya, coconut*) work well *does add a more coconut flavour to the dish 80 ml (2.71 fl oz) plain dairy alternative yoghurt 1 teaspoon dijon mustard pepper for seasoning

For the Pastry: 450gr (15.87oz) plain or gluten free flour 240gr (8.47oz) dairy alternative or plant based butter 8 tablespoons water 1x egg replacer (**) or 4 tablespoons oat milk for brushing **(Chia seed one egg replacement = Soak 1 tablespoon dried chia seeds with 3 tablespoons water for 10 minutes until a thick consistency.)


Method: Preheat the oven to 180ºC / 350ºF / gas 4


Heat the olive oil in a frying pan over a medium heat and fry the onions for three minutes, until they change to translucent. Add the chicken to the pan and cook for about 10 minutes until the chicken is cooked through. Add the garlic, broccoli and frozen peas.

Add the dairy alternative cream & yoghurt, mustard & pepper. Stir well and simmer for 20 minutes.


Next, make the pastry by adding the flour to a bowl and using your fingers, working the dairy alternative butter through until it resembles fine breadcrumbs. Add the water one tablespoon at a time until the pastry comes together. Turn it out onto a well- floured work surface and cut in half.



Roll one of the dough halves until it is roughly half a centimetre (0.2 inches) thick, then cut out 24 little circles to fit a mini-muffin tin and 12 to fit a standard muffin tin. Lightly oil the tines and place a pastry circle in each cup.




Fill each pastry cup with the cooked meat mixture up to the top. Roll out the other half of the pastry, cut out lids to fit the pies and place them on top. Brush the egg replacer mixture on each pastry lid and bake for 25 minutes until the pastry is golden brown.

Serve warm.




Want to Save on Allergy-Friendly Food_PN