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Chiko Roll: recipe illustration
Everyday meals

Chiko Roll

The Chiko Roll is an iconic Australian snack: a fried pastry roll filled with a mixture of vegetables and minced meat, which has inspired many recipes. It is eaten hot, by hand, at snack bars and sports grounds.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour, baking powder and salt in a bowl, then add the cold water gradually until you have a soft dough. Leave it to rest for 20 minutes.
  2. Finely grate the carrot and thinly slice the cabbage and onion.
  3. In a frying pan, fry the minced beef with the onion until well browned.
  4. Add the cabbage, carrot, soy sauce, sugar, curry powder and pepper, then cook for 5 minutes over medium heat.
  5. Dissolve the cornflour in a little water and stir it into the filling to bind it. Leave to cool.
  6. Roll the pastry very thinly and cut rectangles about 15 x 10 cm.
  7. Place a spoonful of filling in the centre, roll up tightly and seal the edges with a little water.
  8. Fry the rolls in oil at 180 °C for 4 to 5 minutes, until golden brown. Drain on paper towels and serve with chilli sauce.

Variations and tips

Vegetarian version. Replace the minced beef with cooked, mashed lentils and crumbled tofu.

With what you can find here. Curry powder can be replaced with a mix of cumin and turmeric.

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Original Ecomely recipe.