Preheat oven to 180 deg fan
Put the beetroot, raw red pepper, grated cheese and spinach into a blender and blend until smooth.
Beat the egg to use as an egg wash.
Layout the puff pastry on some parchment paper and spread the mixture over the top leaving a 1cm edge.
Starting on one of the long sides roll the pastry – when it gets to the end brush the egg wash down the side to help it stick when in the oven. Make sure ‘seam’ is underneath the roll.
Take a very sharp knife and cut the roll into equal slices, laying them flat a baking tray with 1 inch between each one.
Brush each pinwheel lightly with beaten egg. Bake for 25 minutes until puffed and golden.
Leave to cool and serve.
Serve with: Peas and steamed broccoli
Family-friendly: Double the recipe and use the sauce to make into a pasta sauce or as a pizza base.
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