Ingredients:

For the Filling:

• 5 garlic cloves, minced

• ½ onion, finely chopped

• Salt (to taste)

• Olive oil

• ½ cup chopped olives

• 1 cooked chicken breast (shredded) or 1 can of tuna (drained)

• 1 cup heavy cream (or enough to create a creamy consistency)

For the Batter:

• 2 cups milk

• 1 cup oil

• ½ cup grated cheese

• 2 eggs

• 2 cups gluten-free flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)

• 1 teaspoon salt

• 1 tablespoon gluten-free baking powder

Equipment:

• Muffin tin

Preparation:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Filling:

   • Heat olive oil in a pan over medium heat.

   • Add garlic and onion, and sauté until golden and fragrant.

   • Stir in the chicken or tuna, salt, and chopped olives.

   • Pour in the heavy cream, mixing until the filling achieves a creamy consistency. Remove from heat and set aside.

3. Prepare the Batter:

   • In a blender or mixer, combine the milk, oil, grated cheese, eggs, gluten-free flour, and salt. Blend until smooth and well combined.

   • Add the baking powder and gently mix it into the batter until fully incorporated.

4. Assemble the Mini Pies:

   • Grease the muffin tin or line it with paper liners.

   • Pour a small amount of batter into each cup to cover the bottom.

   • Add a spoonful of the filling to the center of each cup.

   • Top with more batter to cover the filling.

5. Bake:

   • Place the muffin tin in the preheated oven and bake for approximately 14 minutes, or until the tops are golden and a toothpick inserted into the batter comes out clean.

6. Serve and Enjoy:

   • Let the mini pies cool slightly before removing them from the tin. Serve warm for the best flavor.

These savory gluten-free mini pies are perfect for snacks, appetizers, or light meals.