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Mincemeat Stromboli

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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…

 

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.

 

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!

 

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.

 

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.

 

5

Whisk the Chantilly cream ingredients together form soft peaks and serve alongside the strombolis.

 

Serves
2-6
Oven Temp.
450°C
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
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