Chiko-style rolls

To make pastry, put flours and salt in a bowl. Lightly whisk eggs and water, then mix into dry ingredients. Stir to form a sticky, raggy dough. Knead dough on clean surface for 5 minutes until smooth and elastic, then rest at room temperature for 30 minutes.

To make gravy, combine all ingredients in a bowl and set aside.

To make filling, soak noodles in boiling water for 10 minutes, then drain and snip into 3cm lengths.

Meanwhile, add half of the oil to a wok or frying pan over high heat. Cook chicken for 6 minutes until browned, stirring occasionally. Add curry powder and stock powder, stir through and cook for 1 minute. Remove chicken and juices to a large bowl. 

Add remaining oil to same pan over high heat and cook carrot for 3 minutes. Add onion and wombok, and cook for a further 3 minutes to soften. Return chicken and juices to pan with rice powder, if using. Stir through gravy and bring to a simmer to thicken. Stir through noodles and remove pan from heat. Cool for 10 minutes.

Meanwhile, knead dough briefly and cut into 4 pieces. Take 1 piece and cover the rest with a tea towel. Form dough into a ball, roll into a square about 30 x 30cm and 4mm thick, then cut into 4 squares. Roll each piece into a rectangle about 14 x 20cm, dust with extra cornflour and set aside. Repeat with remaining dough.

Mix cornflour and water in a bowl to make a slurry. Put half a heaped tablespoon of chicken mixture on a long edge of each pastry rectangle. Brush slurry around all edges, roll over once, fold ends to seal and finish rolling. Seal edge with slurry and set aside in fridge. Repeat with remaining chicken and pastry. (To freeze, separate rolls with freezer wrappers so they don’t stick to each other. Defrost to cook).

Heat enough oil for deep frying in a large saucepan to 175°C. Fry rolls, in batches, for 5 minutes until golden and crisp (don’t cook too many at a time, as they’ll stick and reduce heat of oil). Serve with sauces for dipping.