Wednesday, 14 October 2015

Mini Chicken and Leek Tarts

This recipe came about as I was making a chicken and leek pie for dinner, but knew that T couldn't eat the puff pastry topping that we were having. I had a bit of leftover pastry from the jam tart recipe, and made these as well. Why not top with some mashed potato and make a dish for the whole family?


6 skinless chicken thighs - chopped (you could use breast as well or instead)
couple of sprigs of thyme
2 leeks
2 large while onions
1 salt free chicken stock cube
1 tbsp flour
250mls Oatly milk
1 tsp wholegrain mustard - optional
Ready rolled shortcrust pasty
Olive oil


1. Soften the leeks and onions in a frying pan with a little of the oil.
2. In a separate frying pan, cook the chopped chicken thighs with the thyme. Set aside once cooked.
3. Add the flour and crumble in the stock cube into the leeks until it is all coated.
4. Add the oatly milk and stir until you get a thick sauce forming. Allow to simmer and reduce. Add the mustard at this point if you are using it.
5. Once the leek mixture has reduced, add the chicken back into the mixture and stir so everything is evenly distributed.
6. Remove the pastry from its wrapper and cut into circles about 12cm in diameter.

7. Place the pastry circles into a muffin tin that has been greased (I used dairy free spread). Prick the pastry with a fork and place in an oven at 180C for 5-8minutes until it has started to cook.
8. Remove the pastry from then oven and put a generous spoonful of chicken and leek mix into each pastry case.
9. Put back into the oven for another 10-15mins until the pastry is golden.
10. Remove from the oven and allow to cool before serving!

Additions and alternatives -

Rather than make lots of individual tarts, use the pastry to line a 20cm round tart tin. Prick with a fork   and cook for 10minutes before adding the chicken and leek mix. Cook instead for 20minutes.

Add a mashed potato topping, or serve with mashed potato on the side.

See more of my dairy free recipes. 

Sunday, 11 October 2015

Dairy free pizza

This was inspired by a trip to Pizza express. We always order the bolognese for T, but I thought that he can't miss out on pizza! Making pizza dough is surprisingly easy, you just need a bit of time on your side. 


250g Bread flour
1 packet dried yeast (7g)
2 tbsp olive oil
150mls lukewarm water
Jar of sundried tomato paste (check that it is dairy free). 
Whatever toppings you can think of! (see below for some ideas)

  • Measure out the flour into a large bowl (or use your work surface in the kitchen)
  • Make a well in the flour
  • In a separate bowl, mix the water, yeast and olive oil and leave for a few minutes until the yeast starts to ferment. 
  • Pour the yeast mixture into the well of the flour. 
  • Initially combine with a spoon, and then turn out onto a floured surface and knead for 5-10minutes until the dough is smooth and elastic

Knead until the dough is smooth and elastic

  • Put the dough back into a clean bowl and cover with a damp cloth. Leave in a warm place for 45mins-1 hour. 
  • Once the dough is doubled, turn it back out onto a floured surface and knock the air out. 
  • Cut the dough into 4 equally sized pieces and roll these out with a rolling pin. 
  • Place the pizza bases onto a lightly oiled baking paper and top with your desired toppings. 

This recipe made enough for four small pizzas. 

Ideas for toppings:

Ham and mushroom
Dairy free cheese (if your baby can tolerate soya)
Chicken and sweetcorn
Tomato and basil
Tuna and green pepper

Ham, mushroom and basil pizzas. 

  • Bake in the oven for 15mins at 200C until the dough has cooked through. 
  • Serve with a tomato salad and enjoy!

PS - you can always make some for yourself too! 

Saturday, 10 October 2015

Sweet Potato Pancakes

Ok, I'll be honest, my husband liked these much more than T did! I made a batch and stored them in the fridge for a quick and easy snack on the go, and when pressed for time. Give them a go yourself. 


1 sweet potato - boiled until soft.  

100g plain flour
1 tsp baking powder
1 egg
150mls milk replacement 


1. Place the cooked sweet potatoes into a large mixing bowl.
2. Add the rest of the ingredients and blend until smooth

3. In a frying pan, place a splash of olive or rapeseed oil, then put a large spoonful of the mixture into the pan and cook on both sides. I made four small pancakes in each batch in the same frying pan. 

Always supervise your child eating.

Baby chilli

With the nights drawing in, comfort food for chilli becomes all the more appealing. Chilli is a great dish for putting lots of hidden vegetables in, and the lack of spice in this dish is   made up for by the flavour! 

This dish can be a handy way to hide extra veggies in!


100g lean minced beef
1 white onion
1 small courgette
1 carrot
1 red pepper
1 clove garlic
1/2 tin kidney beans
400g chopped tomatoes
1/2 tsp cumin 
1/2 tsp ground coriander
1 small tbsp marmite (optional)
small pinch of chilli powder (optional)
olive oil 
1 salt-free beef stock cube


1. Finely chop all the vegetables and slice the garlic. 
2. Place the onions and garlic into a large saucepan to soften, but don't let brown. 
3. Add the rest of the vegetables to soften, then add the mince to brown. 
4. Crumble in the stock cube, then add the kidney beans, chopped tomatoes and spices. 
5. Allow to simmer for at least 30mins. 
6. Once all cooked serve with rice or with a jacket potato. 


This can easily be made into a veggie chilli, just replace the minced beef with a mixture of lentils and cannellini beans and the beef stock with vegetable stock. 

See more of my dairy free recipes.