HOLY HECK. My number one lunch as a child is making a comeback – the one and only Chiko roll! And even better … this DIY version can be whipped up in a Sausage Roll Maker, no less. WINNING.
To be fair, Chiko rolls are still available now (check the freezer aisle of Woolworths!) but being able to make them from scratch at home is a whole new level of domestic bliss. Recently this recipe was shared by a fellow Sausage Roll Maker enthusiast, Judith, in Facebook group Kmart Sausage Roll & Snack Maker Group Australia.
Judith’s recipe promptly blew up the internet and naturally, I had to try it for myself in all of its mince and cabbage glory. #NomNomNom
Keen to give it a go? Then read on below to see how! Also, if you don’t have a Sausage Roll Maker, head to Kmart TODAY!
Sausage Roll Maker Chiko Rolls
Makes around 28 rolls
- 7 sheets of puff pastry
- 1 carrot, grated
- 500g of mince
- 1 onion, finely chopped
- 2 cups of water
- 1 teaspoon curry powder
- ½ cup of peas and corn, defrosted
- 1 packet of chicken noodle soup
- 4 celery sticks, sliced thinly (or finely diced)
- 1 tablespoon Worcestershire sauce
- ½ cup of rice
- 1 teaspoon minced garlic
- ⅓ cabbage, shredded
- 1 teaspoon of salt
1. In an ovenproof casserole pot (make sure it has a lid!), fry the beef mince until browned over medium heat on the stovetop. Add the diced onion and cook for two minutes, stirring. Preheat the oven to 180°C.
2. Add the Worcestershire sauce, mix through and cook for a further two minutes. Add the garlic, curry powder and whole packet of chicken noodle soup mix and stir through.
3. To the mixture, add the grated carrot and celery. Stir through and cook for a further two minutes.
4. Sprinkle the rice over the top of the mixture – DO NOT STIR!
5. Cover the rice with the cabbage – again RESIST THE URGE TO STIR! Add the salt to the water and pour it over the cabbage layer. Cover with the lid and cook in the oven for 45 minutes.
6. Take out of the oven and stir. If it’s too dry, add a splash of water. Add the peas and corn and let sit for 5 minutes.
7. Cut the puff pastry in half and line the Sausage Roll Maker with one half of the pastry. Spoon the filling into each cavity and cover with the remaining half sheet of pastry.
8. Cook for 10 minutes or until golden brown. Separate the Chiko rolls and eat while hot!
NOTE: This makes a LOT of filling mixture. You could always use half now and freeze the other half for another day of Chiko rolls!
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