Chiko Rolls River Cottage Style

Prepare BarleyAdd 1 Litre of water to the TM bowl and place barley in basket. Cook on 30mins/Varoma/speed2 MC off set asidePastryAdd 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.FillingAdd carrot, zuccinni, celery, onion and beans to TM bowl and chop 4sec/speed 7.Saute 5mins/Varoma/speed 1Add chicken mince and mix in with spatula.Cook 10mins/100deg/"Counter-clockwise operation" /speed 1Mix in barley with the spatula.Rolling Filling into Pastry0SaveDivide 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. Frying0SaveYou 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