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.
Ingredients
2 cups finely shredded cabbage
1 cup diced celery
1 cup diced carrot
200g ground beef
1/2 cup pearl barley, cooked
1 onion, finely diced
2 tbsp soy sauce
1 tsp garlic powder
Salt and pepper
Thick egg pastry dough (flour, egg, water, salt)
Oil for deep frying
Instructions
1Cook barley according to package directions until tender. Drain and cool.
2Brown ground beef in a pan, breaking into fine crumbles. Add onion, celery, carrot, and cabbage. Cook until vegetables are soft.
3Add cooked barley, soy sauce, garlic powder, salt, and pepper. Mix well and cool completely.
4Roll pastry dough into rectangles about 3mm thick. Place a generous log of filling along one edge.
5Roll up tightly, sealing edges with egg wash. Chill for 30 min to firm.
6Deep-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.