Vegan Mexican Pizza Pinwheels

Fry the peppers, onion and mushrooms in the fajita spice and oil for 5 minutes until softened. Remove from the heat and let the mixture cool to room temperature.
1 tbsp oil, 1/2 red pepper, 1/2 green pepper, 1/2 white onion, 3 baby mushrooms, 2 tbsp fajita spice mix
Remove the ready rolled puff pastry from the fridge 10 minutes before you want to use it.
320 g pack of ready rolled vegan puff pastry*
Unroll the puff pastry.
Smooth over a thin layer of tomato puree and ketchup, leaving a gap of approximately 1.5cm around all edges.
35 g tomato puree, 50 g tomato ketchup
Sprinkle with cheese.
100 g vegan cheese
Add the cold fajita veg that you prepared earlier, evenly spreading it over the pastry.
Sprinkle over the diced jalapeños.
25 g jalapeños
Starting from one of the short edges, roll the pastry up as tightly as you can without the filling squidging out the sides.
Place the rolled up pastry in the freezer for 10 minutes to firm it up, this will make it easier to cut into rounds.
Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a large oven tray with non-stick baking paper.
Using a very sharp knife, trim off and discard the excess pastry at either end and then slice the remaining filled pastry into 10 rounds.
Place the rounds on the baking tray and bake for 25 minutes until golden.
Set aside for 10 minutes before serving. Can be enjoyed warm or cold.