• Chicken, leek & gruyere rolls

    It wouldn't be a Pinot Shop Tasmanian Pinot Showcase without these delicious chicken, leek and gruyere rolls. Originally a recipe from Chef/consultant Xavier Mouche, they have featured in the canapes menu every year since our first event in May 2008.

    The tasty filling, crispy pastry and topping of caraway seeds goes brilliantly with a glass of pinot noir.

    Chicken leek & gruyere rolls

    sheets of Pampas Butter Puff pastry

    500g chicken breasts, skin removed (or mixture breast and thigh meat)

    2 egg whites

    1 tsp salt

    freshly ground pepper

    100g gruyere cheese, grated

    1 large leek, roots and dark green parts trimmed

    40g butter

    salt and pepper

    1 egg, beaten

    caraway seeds

    Optional accompaniment: mayonnaise mixed with chunky red pepper and tomato chutney

    Cut the chicken breast meat into cubes. Process with the egg white and seasonings until well combined. Halve the leek lengthwise and cut into fine slices. Saute with the butter until tender. Season. Mix the cheese and leek into the chicken.

    Preheat oven to 220C. Cut the pastry sheets in half to form long rectangles. Spread some of the chicken mixture down the centre of each and roll up from the long side, moistening the sealing edge with some of the beaten egg. Cut into 2cm pieces and arrange on a baking tray lined with baking paper. Brush each roll with beaten egg and sprinkle with caraway seeds. Bake for about 15 minutes or until well browned.

    Serve with the mayonnaise and chutney if using.