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…
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.
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!
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.
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.
Whisk the Chantilly cream ingredients together form soft peaks and serve alongside the strombolis.
1 x 230g Dough Ball
1/2 Tsp Icing Sugar
1/2 Tsp Ground Cinnamon
1/2 Orange, zested
For the filling;
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