Preheat the oven to 180˚C / 356˚F.
If you are using shop-bought pesto & pre-roasted red peppers, skip straight to step 6.
If you are making your own pesto, make up a batch as per the recipe link above.
If you are making your own roasted peppers, prepare the pepper by de-seeding it and slicing it into four pieces.
Place the pepper on a baking tray with a drizzle of olive oil and roast in the oven for 20 minutes until soft.
Take the ready-rolled puff pastry out of the cardboard packaging and gently unroll it, leaving it on the baking parchment it comes in.
Evenly spread the vegan pesto over the entire surface of the puff pastry sheet, leaving a small border around the edges.
Finely chop the roasted peppers & sprinkle them evenly over the pesto-covered puff pastry.
Starting from one of the longer sides, tightly roll the puff pastry into a log. Place the seam side down. (If you have time, chill the log in the fridge for 20 minutes, as this will make it easier to slice)
Take the chilled puff pastry log out of the fridge and lightly brush the pastry with some dairy-free milk, using a pastry brush, then using a sharp knife, slice it into approximately ½-inch thick pinwheels. This should give you around 20 pinwheels.
Place the pinwheels on a baking tray, using the baking parchment from the pastry.
Bake in a preheated oven for 18-20 minutes or until the pinwheels are puffed up and golden brown.
Once ready, let the pinwheels cool for a few minutes before serving. They can be enjoyed warm or at room temperature.