An Australian mum has shared how to make 'chiko rolls' using a sausage roll maker she bought from The Reject Shop.
Posting on Facebook, the savvy home cook revealed the secret family recipe passed down to her by her late mother.
'I made my version of chiko rolls with some left overs,' she wrote online.
The recipe to make the iconic Australian snack is quite comprehensive, but other foodies online were eager to try it for themselves.
An Australian mum has shared how to make chiko rolls using a sausage roll maker she bought from The Reject Shop
What is a chiko roll?
The Chiko Roll was developed by Frank McEncroe, a boilermaker from Bendigo, Victoria, who turned his clever hands to catering at football matches and other outdoor events.
In 1950, McEncroe saw a competitor selling Chinese-style chop suey rolls outside the Richmond Cricket Ground. It was here that his craftsman's mind saw an opportunity.
McEncroe felt that the competitor rolls were too flimsy to be handled in an informal outdoor setting, so brought to life the idea of a much larger and more robust roll that would provide a quick meal fix, easily held in one hand, with a cool beer in the other.
The roll's robust crispy outer layer would double as its own holder... And the legend of the great Chiko Roll began, making its first appearance at the Wagga Wagga Agriculture Show in 1951.
To make the filling, the home cook used mince meat, rice and a selection of vegetables.
She first fried the meat in large pot before adding the vegetables, sauce, rice and seasoning and then cooked for a further 45 minutes at 180 degrees Celsius in the oven.
Once cooked she then lined the sausage maker with Borg's vegan puff pastry, added a few teaspoons of the homemade filling and placed another layer on top.
The tasty snack can be kept in the fridge and microwaved the next day or frozen in the freezer for a later date.
Posting on Facebook, the woman revealed her secret family receive given to her from her late mum
The recipe itself to make the iconic Australian snack is intricate and comprehensive, but other foodies online were up for the challenge
'Thank you so much for this comprehensive recipe, I'll give it a go,' one man said.
'I love chiko rolls, to make my own [would be] even better,' another woman said.
'Good for when sausage roll makers are back!' a third added.
Over the past few months sausage roll makers have increased in popularity after Kmart released their own version of the handy and versatile kitchen gadget.
Due to customer demand, the appliance has sold out across stores but will likely restock.
HOW TO MAKE CHIKO ROLLS IN A SAUSAGE ROLL MAKER
Ingredients for filling:
500g lean beef mince
1 finely chopped onion
1 tablespoon Worcestershire Sauce
1 teaspoon garlic
1 teaspoon curry powder
1 packet chicken noodle soup
1 grated carrot
4 sticks of sliced celery
1/2 cup rice
1/3 of shredded cabbage
2 cups of water
1 teaspoon salt
1/2 cup peas and corn
Method:
Fry 1/2 kilogram of lean beef mince, then add one finely chopped onion and cook for a couple of minutes
Add a good tablespoon of Worcestershire Sauce, cook for another couple of minutes
Add 1 teaspoon of garlic, 1 teaspoon of curry powder and 1 packet chicken noodle soup, and stir through
Add 1 grated carrot and 4 sticks of sliced celery and stir through for 3 minutes
Sprinkle 1/2 cup rice over the surface (do not stir) and cover with 1/3 of shredded cabbage
Pour in 2 cups of salted water
Place lid on dish and place in oven cook at 180 degrees Celsius for 45 minutes
Take out of oven and stir all ingredients together - if it looks like it is too dry, just add some more water to moisten up
Add 1/2 cup each of peas and corn that you have cooked in the microwave for 3-4 minutes
Once filling has been made, lay puff pastry over sausage roll maker and add a few teaspoons of the filling inside
Add another layer of pastry over the top and cook until golden brown
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