Pizza pinwheels recipe

1. Sift the flour into a bowl, add the olive spread and rub together with your fingertips until the mixture has the consistency of fine breadcrumbs.
2. Add 3-4 tbsp cold water and stir with a wooden spoon until the mixture begins to come together. On a work surface lightly dusted with flour, combine to form a smooth pastry. Wrap the pastry in clingfilm and chill in the fridge for 30 mins.
3. Roll out the pastry on a piece of nonstick baking paper to a 25x30cm rectangle. Trim to straighten the edges. Spread with the sundried tomato paste, leaving a 1cm border. Scatter over the cheese and 1/2 tsp oregano. Starting from one of the short ends, tightly roll up the pastry to make a long cylinder. Freeze for 10 mins.
4. Preheat the oven to gas 6, 200°C, fan 180°C and lightly grease 2 baking sheets. With a sharp knife (see safety first, below), cut the pastry into 16 round slices. Divide between the sheets, shaping back into circles if they’ve lost their shape. Brush with the beaten egg and sprinkle over the remaining 1/2 tsp oregano. Bake for 14-18 mins, until cooked through and golden. Serve warm or cooled to room temperature.

Safety first: Adults should carry out any steps using sharp knives. Start kids off using small serrated knives, and always supervise them when chopping or grating. Make sure they stop grating before they reach the end of the ingredient. An adult should take things in and out of the oven. Remind kids to wash their hands before and after cooking, and in between tasks, especially if handling raw egg.

Tip: Rolling out the pastry on baking paper means you can turn the paper, rather than the pastry, to get the right shape and avoid tearing.

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