This recipe just needs some leftover pizza dough, some mincemeat and a Roccbox to produce an incredible alternative to the standard mince pies we enjoy at this time of year. Once you’ve tried them, you’ll be making them every year…
Mincemeat Stromboli
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Step 1;
As with making pizza, allow the dough ball to sit at room temperature for a couple of hours to relax before rolling it out into a rectangle on a lightly floured surface.
Step 2;
Mix together the filling ingredients and spread gently across the flat dough leaving a 1-2cm gap all the way round- like a picture frame!
Step 3;
Fold one of the long edges over then continue to roll so you have a sausage shape. Cut into six even pieces then stand each mince pie in a cast iron pan so theres a swirl or mincemeat and dough facing upwards.
Step 4;
Turn the preheated Roccbox down to its lowest flame setting and cook the strombolis for 5-6 minutes rotating halfway through the cook time. Transfer to a serving plate. Sprinkle over the icing sugar, cinnamon and orange zest.
Step 5;
Whisk the Chantilly cream ingredients together form soft peaks and serve alongside the strombolis.
Ingredients
1 x 230g Dough Ball
1/2 Tsp Icing Sugar
1/2 Tsp Ground Cinnamon
1/2 Orange, zested
For the filling;
125g Mincemeat
1 Tsp Booze (Rum or Sherry are great!)
1 Tbsp Stem Ginger Syrup
For the Chantilly;
200g Double Cream
1/2 Cap Vanilla Essence
15g Icing Sugar