Ingredients
Pastry
- 750 g Plain Flour.
- 4 Eggs.
- 1 tsp Sea salt, fine
- 230 g iced water, or put some ice into room temp water
- 0.5 tsp olive oil
Filling
- 100 g Barley grain
- 500 g chicken mince
- 1 zuccinni, medium size
- 1 carrot, roughly chopped
- 1 stick Celery, roughly chopped
- 1 brown onion, medium size
- 125 g green beans, topped and tailed and roughly chopped
- 30 g olive oil
- 0.25 tsp celery seed, optional
- 2 tsp Sea salt, fine, or to taste - you can add at the end
- 1 tsp chilli powder
Frying
- 500 g Rice Bran Oil, for frying in a separate saucepan
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add 1 Litre of water to the TM bowl and place barley in basket. Cook on 30mins/Varoma/speed2 MC off set aside
Add flour, salt and eggs into the TM bowl and mix 10sec/sp 6 or until mixture looks like breadcrumbs.
Add water and knead 1 min or until very smooth.
Wrap in Thermomat or place in a lightly oiled bowl and cover with a tea towel and set aside to rest for 30 mins.
Add carrot, zuccinni, celery, onion and beans to TM bowl and chop 4sec/speed 7.
Saute 5mins/Varoma/speed 1
Add chicken mince and mix in with spatula.
Cook 10mins/100deg/
"Counter-clockwise operation" /speed 1Mix in barley with the spatula.
Divide pastry into two parts.
With each portion roll on a lightly floured board into a rectangle until 2-3mm thick and about 25cmx15cm.
Cut into quarters (strips about 5cm wide) them place mixture along the long side of the strip leaving a 2cm gap at each end. Fold the short edges over the mixture meeting in the middle then roll the long sides up and pinch closed.
You cannot fry in the Thermomix so this step is over to a heavy based saucepan on the stovetop or the deep fryer.
Heat 500ml Rice Bran oil in a large, heavy-based pan (about 25-40cm wide and at least 10cm high) to reach 170 degrees celcius.
To test oil a small square of dry bread should turn golden brown in 30seconds 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 thicker pastry cook longer, about 5mins all up.
Transfer to a plate with paper towel to absorb the oil.
Describe the preparation steps of your recipe
Prepare Barley
Pastry
Filling
Rolling Filling into Pastry
Frying
Tip
This could be made into a vegetarian dish by adding more veggies and leaving out the mince.
The original recipe is from River Cottage and uses lamb - here is the link to the recipe this was converted from //www.lifestylefood.com.au/recipes/22437/pauls-cheeky-roll (thanks Paul!)
You can freeze by wrapping your rolls in baking paper and storing in snaplock bags in the freezer. To cook defrost completely in fridge and deep fry.
To make this a quick lunch or dinner you could prepare the filling in advance and freeze then all you need do on the day is make the pastry, roll and fry 
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These are SO good!! Thank you
Made mine with beef, and didn't have barley so used aborio rice. Delish!!