Try your hand at Paul's tasty version of the classic Chiko Roll!
To make the egg pastry, turn out flour on to a clean, dry bench and make a well in the centre. Crack in eggs and sprinkle over salt. Using a fork, break into eggs and lightly beat without gathering in the flour. Add a little of the water and lightly beat, gradually bringing in the sides of the well as you do. Slowly add remaining water and pull together flour with your hands, kneading well for 5 minutes until smooth. Very lightly grease a mixing bowl with olive oil and place pastry roll in the centre and cover bowl with a tea towel. Let rest 30 minutes.
To cook barley, place in medium saucepan filled with cold salted water and bring to the boil. Let simmer 30 minutes, until just cooked. Strain and rinse with cold water.
To make filling, cut zucchini into julienne. Sprinkle over salt and let sit in a colander inserted inside a large bowl (to draw out excess moisture), 20 minutes. Set aside.
Heat 1 tablespoon olive oil in a large frypan over a high heat, then add lamb mince and season with freshly ground black pepper. Cook on maximum heat until cooked and browned, stirring occasionally, about 5 minutes. Transfer to a large bowl and set aside.
Using the same frypan, heat remaining oil over a medium high heat and sauté carrots, celery, onions and beans until soft, about 5 minutes. Squeeze out zucchini to remove excess moisture (do not rinse), then add to pan and cook another 3-5 minutes, until onions and carrots are cooked through. Add sautéed vegetables to lamb, and fold in barley to combine well.
Cut pastry in half and roll out one ball on a lightly floured bench until 2-3mm thick and about 25cm x 15cm. Cut into quarters. Place 1/3 cup mixture along the long side of one quarter of pastry, leaving a 2cm gap along both short edges. Fold the short edges over the mixture at both ends, then roll up to form a thick spring roll shape. Place on a sheet of baking paper and set aside, repeat with remaining mixture and rolled pastry. Repeat with remaining ball of pastry and mixture.
To cook Paul’s Cheeky Rolls, heat 500ml rice bran oil in a large, heavy-based pan (about 25-30cm wide and at least 10 cm high) to reach 170C degrees. To test oil, a small square of dry bread should turn golden in 30 seconds when fried. Cook rolls in batches of 2 or 3, so they don’t stick together. Turn regularly in the oil, letting the side with thickly pastry cook a little longer, about 5 minutes each roll. Transfer to kitchen paper to drain slightly, repeat with remaining rolls. Eat while still hot.
Tips & Interesting Facts::
Chiko Rolls can be individually wrapped in baking paper and stored in snaplock bags and frozen. To cook, defrost completely in fridge and deep fry.
The Chiko Roll was Australia’s answer to the Chinese spring roll, a large rendition of the Asian classic, but with accessible vegetables such as cabbage and green beans. Also listed on the ingredients are barley, carrot, beef, celery and animal fat, among other less natural products.
The Chiko Roll arrives frozen in fast food spots around Australia, it’s deep fried and served in a white paper bag that quickly turns translucent with oil. The Chiko Roll brand is emblazoned on the side (we should have Paul write “Westy Roll” by hand!).
Our version uses an egg roll pastry, a simple pastry that can be rolled out by hand, cut to size and quickly shallow fried. A small crispy bubble appears on the exterior when fried, a pretty texture on the delicious palm-sized log.
Instead of buying mince, know exactly what you’re working with and cut your own. This gives you a bit of texture too – lovely chunks of meat instead of grainy bits. Cut the meat into large 3cm cubes, trim away large pieces of sinew, and pulse in a food processor until roughly chopped (in 1/2cm pieces). Do not over mince, it’s easier to get the right texture if you work in a few batches. (This is a great way to mince your own chicken and beef too if you don’t want to invest in a mincer but want to know what cuts you’re using and how much fat is in the mince).
We use lamb because of its rich flavor – it’s a little fattier than other meats so works well here, giving the rolls a meaty decadence.
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