A thick, deep-fried savoury roll filled with cabbage, barley, carrot, beef, celery, and spices in a sturdy pastry casing designed to be eaten one-handed at the footy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cook barley according to package directions until tender. Drain and cool.
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2
Brown ground beef in a pan, breaking into fine crumbles. Add onion, celery, carrot, and cabbage. Cook until vegetables are soft.
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3
Add cooked barley, soy sauce, garlic powder, salt, and pepper. Mix well and cool completely.
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4
Roll pastry dough into rectangles about 3mm thick. Place a generous log of filling along one edge.
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5
Roll up tightly, sealing edges with egg wash. Chill for 30 min to firm.
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6
Deep-fry at 180°C (350°F) for 6-8 min until the pastry is deep golden and crunchy. Drain on paper towels.
Did You Know?
The Chiko Roll was invented to be eaten at football matches without cutlery — its thick, sturdy casing was designed to withstand being held in one hand in a crowded grandstand.
Chef's Notes
The Story Behind Chiko Roll
Created in 1951 by Frank McEncroe in Bendigo, Victoria, the Chiko Roll was inspired by a Chinese spring roll but engineered for Australian conditions — thick pastry that wouldn't fall apart, a one-hand-friendly shape, and hearty filling. It became the definitive Australian takeaway food of the 1960s-80s, sold at every milk bar, fish-and-chip shop, and football ground.
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