Take your puff pastry out of the fridge 10 minutes before you plan on using it then preheat your oven to 200C / 400F / Gas mark 6 and line with parchment paper or lightly grease a large baking sheet and place to one side.
Chop up your sun-dried tomatoes into small chunks and measure out your grated cheese.
un-roll your pastry to a flat sheet. If your's is a block and not a sheet roll it out to about 35cm x 25cm.
Sprinkle the pastry sheet with the grated cheese and the chopped up sun-dried tomatoes leaving a 1 inch boarder around the edges.
Roll it up from the long edge like a swiss roll. And using a sharp knife cup them up about 1 inch thick, you should get about 12 out of the roll.
Beat your egg in a bowl and give each of the pinwheels an egg wash.
Pop them on your baking sheet spaced out a little and place them in your preheated oven for 20 to 25 minutes. You are looking for them to be a golden brown and the cheese bubbling.
Take them out of the oven once they are cooked and allow them to cool for 5 minutes on their tray before serving, because melted cheese can be molten hot!
Serve the day of baking but they can be kept in an airtight tin overnight and reheated in a warm oven for 5 minutes the next day.