Halloween Pumpkin & Cheese Pinwheels

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6. Line a baking tray with baking paper. Unroll the Jus-Rol Puff Pastry Sheet, keeping it on the baking paper provided.

2. In using, spread the wholegrain mustard evenly over the pastry, if using, then sprinkle over the grated cheese. Starting from one long edge, tightly roll the pastry into a log. Chill the roll in the fridge for 10 minutes to make slicing easier.

3. Using a sharp knife, cut the roll into 12 even slices and place them flat on the prepared baking tray. Brush each pinwheel with beaten egg.Use the pumpkin-shaped cutter to lightly press a pumpkin design into the top of each pinwheel, or cut extra pumpkin shapes from pastry scraps and place them on top before baking.

4. Bake for 18-20 minutes, or until the pastry is puffed, golden and crisp. Leave to cool for a few minutes before serving warm.