Preheat your oven to 200°C (180°C fan) and line two large baking sheets with non-stick baking parchment.

In a small bowl, mix the softened butter, crushed garlic, chopped parsley, dried oregano, salt, and pepper until well combined. This creates your flavourful garlic butter base.

Lightly dust your work surface with plain flour and unroll the puff pastry sheet. If it’s not pre-rolled, roll it out to a rectangle approximately 25cm x 35cm.

Using an offset spatula or the back of a spoon, spread the garlic butter evenly over the surface of the pastry, leaving a 1cm border along one of the long edges. I find that an offset spatula works best for getting a thin, even layer without tearing the pastry.

Next, spread the tomato purée over the garlic butter in another even layer.

Sprinkle the grated cheddar and mozzarella evenly over the top, covering the entire surface except for the clean border.

Starting from the long edge without the border, tightly roll the pastry up into a log. Press the clean border firmly to seal the log shut.

Wrap the log in cling film and place it in the freezer for 15 minutes or the fridge for 30 minutes. This step is crucial for getting clean cuts.

Once chilled, unwrap the log and use a sharp serrated knife to slice it into 1.5cm thick rounds. You should get about 16 pinwheels.

Arrange the pinwheels on your prepared baking sheets, leaving a little space between each one as they will puff up. Brush the tops and sides lightly with the beaten egg.

Bake for 15-18 minutes, or until the pastry is deeply golden brown, puffed up, and the cheese is melted and bubbling. Let them cool on the tray for a few minutes before transferring to a wire rack.