Tomato and Parmesan Pinwheels Recipe

225 g/8 oz Puff Pastry

30 ml/2 tbsp tomato puree (paste)

100 g/4 oz/1 cup Parmesan cheese, grated
Salt and freshly ground black pepper

Method:

Roll out the pastry (paste) to about 5 mm or 1/4 in thick. Spread with the tomato puree, then sprinkle with the cheese and season with salt and pepper. Roll up the pastry into a long sausage shape, then cut into 1 cm/0.5 in slices and arrange on a dampened baking (cookie) sheet. Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for about 10 minutes until puffed and golden.