Makes 12

INGREDIENTS:

• 300g boneless chicken thighs, chopped or diced bite-sized
• 3 Tbsp Extra Virgin Olive Oil
• 150g (+/- 15) Portobello mushrooms, thickly sliced or diced
• 2 small spring onions with greens, sliced
• 4g (+/- 10) sage leaves, chopped
• 1-2 cloves garlic, squashed under the flat of a knife, and chopped
• 2 Tbsp corn flour
• 1 cup chicken or veg stock
• 1 tsp mustard – we used Dijon
• ¼ tsp smoked paprika (optional)
• ½ cup crème fraîche
• 1 tsp Oryx salt – or try the Smoked Salt!
• 1 cup chopped baby spinach, pressed lightly
• 250g phyllo pastry – defrosted at room temperature

DIRECTIONS:

1. In a large, deep saucepan on a medium-high heat, seal the chicken pieces in the olive oil and a pinch of salt.
2. Turn heat down to medium, and add the mushrooms, spring onions and sage, and stirfry until the mushrooms are almost cooked. (Just a few minutes.)
3. Turn heat down to medium-low and add the garlic. Stir it in and cook for 30 seconds.
4. In a small bowl, stir corn flour in a splash of water.
5. While stirring, add to the pan: chicken/ veg stock, corn flour, mustard, smoked paprika, crème fraîche, salt, and baby spinach.
6. Keep gently stirring until everything is incorporated, and then allow to simmer for about 5 minutes, or until thickened.
7. Set aside to cool.
8. Gently unroll defrosted phyllo pastry, and - keeping a clean damp tea towel over it between each move to keep it pliable – cut it into 6 squares about 14cm x 14cm, and immediately and carefully pull the sheets apart evenly so you have 2 equally thick squares, and end up with 12 in total.
9. In a greased muffin tray, shape each of the 12 phyllo squares into cup shape with their corners sticking up and out, and spoon the warm-not-hot chicken pie mixture from the pan into each cup.
10. Twist the corners of the pastry together to close the little pies, and bake on 180 C (356 F) for 25-30 minutes, until the tops have turned golden.
11. Allow to cool to touch, and release the pies from the muffin tray by scraping gently around their edges with a small silicone spatula or a butter knife.
12. Eat straight from the pan (who’s judging?), or serve right away with a salad or veggies.
13. Alternatively, refrigerate and pack for a picnic, or pop into lunch boxes for work or school.

Recipe development & photography by Candice from @thesocialpostSA