Preheat the oven to 180°C

Cut the courgette finely (I use a small Mandoline on the second to smallest setting) and place in a bowl, sprinkle over a little bit of salt and pepper and give it a good mix up. Put it aside for a few minutes or so, to allow the liquid to drain from the courgette.

Place a frying pan on medium to high heat, drizzle in some olive oil and cook about half of the courgette until they start to colour. Remove them from the pan and continue to cook the rest in the same way, add more oil to the pan if needed. Remove from the pan and set aside to cool.

Roll out the puff pastry, on a lightly floured surface or on some grease proof paper. Place the cooled courgette on the pastry followed by the mozzarella and sun dried tomatoes.

Roll up the pastry like a swiss roll and gently roll it back and forth to seal the edge.

Cut the pastry up into 8 - 10 pinwheels and place on lined baking tray.

Brush the pasty with the beaten egg and sprinkle over the parmesan cheese and cook for about 25 minutes or until golden brown.

Remove from the oven and place on a cooling rack to cool a little, serve while still warm with some basil sprinkled over the top.