Step 1

Preheat oven to 180˚C.

Step 2

Roll the pastry on a flat surface (dust it with some flour if needed, so that it doesn’t get stuck). Evenly spread the tomato puree all over the pastry, leaving a 1cm gap at the edges.

Step 3

Sprinkle over the grated parmesan and cheddar cheese, then brush a little beaten egg on to the edges of the pastry so that they stick together once we roll. Now carefully roll the pastry with the filling from the long edge.

Step 4

Slice the roll into 2cm pieces to create a pin wheel. Place each pin wheel on to a baking sheet, brush with beaten egg and sprinkle with some of the Italian mixed herbs.

Step 5

Bake in the oven for 15-20 minutes until the pastry is golden brown.