Try this savoury twist on a sweet Italian classic from Rosa Matto to kick off your next wine time.

Recipe Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

Savoury cannoli with smoked chicken pate
makes 10 cannoli shells

50g plain flour
50g fine semola flour
50ml water
10g parmesan
pinch salt
peanut or sunflower oil for frying

Combine the plain flour with the semola flour, parmesan and salt. Add 50ml water, bring together and knead. Allow the dough to rest for 30 minutes.
Roll out to a thickness of no more than 2mm into a large rectangle. Cut 10 squares of 9cm. Re-roll the excess to make another square, if necessary. (Alternatively, you can put the dough through a pasta machine to thickness #3.)
Wrap the squares around cannoli moulds and stick together with a little water. Deep fry at 170C until they are uniformly golden, then very carefully remove from the mould.
If you prefer to bake the moulds, rub a little oil over the moulds before you wrap the dough around them and bake at 180C for about 12 to 15 minutes or until uniformly golden. Allow to cool slightly before removing from the moulds.
Tubes will keep for several weeks in an airtight container.

smoked chicken pate
1 honey-smoked chicken breast, cut into cubes
1 tbsp sage leaves, chopped
100g soft goats cheese
20g pistachios, chopped
2 tbsp dill leaves, chopped
salt and pepper
honey or white balsamic flavour pearls (Peninsula Larder) or finely chopped pistachios

Pulse all ingredients, except the pearls, in a food processor until it is fairly smooth.
To assemble, using a piping bag or teaspoon, fill the shells with the pate. Dip each end in the flavour pearls or chopped pistachios. Shells can be filled an hour before serving.