Parmesan & Pesto Pinwheels

Preheat the oven to 180C (160ºC fan assisted oven). Line two baking trays with greaseproof paper.

Lightly dust a clean surface with a little flour and unroll the pastry sheet.

Making sure the longest side is at the bottom, spread over the pesto leaving a gap of about 1cm around each side of the pasty.

Sprinkle over 4 tbsps parmesan and then tightly roll up the pastry into a long sausage shape sealing the top edge with a little milk to hold together.

Slice with a sharp knife the sausage into about 25 1cm thick pinwheels. Pop them onto the baking tray pushing them down a little, sprinkle with the other 2 tbsps of the Parmesan.

Chill for 10 minutes (if you have time) if not just go for it and bake.

Bake the pinwheels for 15 minutes or until lovely and golden and crispy.

Serve at your picnic with all your other bits!