Mexican chicken tart

This is a great way to use up leftover chicken. Make the same pie in a French version by swapping out the tomato relish, cumin and chilli flakes used here with 2 Tbsp wholegrain mustard, 2 Tbsp chopped parsley and a squeeze of lemon juice. This tart travels well and is great for a picnic.

Ready in 45 mins Serves 4-6 2 sheets flaky puff pastry 2 cups shredded cooked chicken or smoked chicken 250g/1 cup sour cream 2 Tbsp tomato relish or other relish or chutney

1 tsp ground cumin

½ tsp chilli flakes or cayenne pepper 2 Tbsp finely chopped parsley leaves Salt and ground black pepper, to taste 1 egg, lightly beaten

Preheat oven to 200C and place a baking tray in the oven to heat. Place a sheet of pastry on a sheet of baking paper and roll out until you can cut it into a 24cm circle (use a cake tin or plate as a guide). Mix chicken with sour cream, relish, cumin, chilli powder and parsley. Spread over pastry, leaving a 2cm border. Brush a little of the beaten egg around the rim of the pastry.

Roll out the second sheet of pastry a little larger than the first so you can cut it into a 25cm circle. Place over pie and use a fork to crimp the two sheets of pastry together all around the edge. Brush the top with beaten egg and decorate with cut-outs of leftover pastry. Slide the pie and baking paper on to the heated oven tray and bake until golden and puffed (about 25-30 minutes). Serve warm or at room temperature.

Yvonne’s pick . . . Hãhã Hawke’s Bay Pinot Gris 2020 ($18)

Pinot gris is love and marriage, horse and carriage stuff when it comes to the best wine to cosy up to those magic Mexi spices. The Hãhã has just the right amount of nashi and nutmeg niceness and it’s laced with crisp, cleansing acidity and apple-edged layers of flavour on the finish. A crowd-pleaser for sure.