Nduja and Mozzarella Pinwheels
Nduja and Mozzarella Pinwheels, with measured ingredients and a clear cooking method. Serve with IPA for a relaxed ProjectBeer table.
snack · Serves 8
Nduja and Mozzarella Pinwheels
Bring nduja and mozzarella pinwheels to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of IPA when the food is ready.
Ingredients
Serves 8
320 g ready-rolled puff pastry
70 g nduja
100 g grated mozzarella
2 tbsp tomato puree
1 egg, beaten
Instructions
Unroll pastry, spread with puree leaving a 1 cm border and dot with nduja and mozzarella.
Roll tightly from a long edge, wrap and chill for 30 minutes.
Heat oven to 210°C, 190°C fan. Cut into 16 rounds and space on two lined trays.
Brush with egg and bake for 20–25 minutes until golden and centres are piping hot. Cool for 5 minutes before eating.
Serving Suggestions
Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.
Pairing Tips
Start with IPA. Citrus and tropical hop aromas cut through spicy sausage and melted cheese. Choose a lower-bitterness IPA so the chilli stays balanced. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.