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.