Mincemeat Stromboli

Mincemeat Stromboli

What to know?

  • 450 degrees
  • Desserts
  • 2-6
  • 30 minutes
Method

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…  

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.