Take the pastry out of the fridge 15 minutes before you start cooking, so that it has time to become pliable.

Unroll the pastry and spread with the tomato sauce, leaving an inch clear on one long edge.

Brush a little beaten egg along the clear edge of pastry.

Carefully roll the pastry up starting from the opposite long edge. Pinch the joined seam together to seal.

If the pastry has become very soft, put it in the fridge for 15 minutes to firm up.

Preheat your air fryer according to the manufacturer’s instructions. Mine defaults to 200C for 4 minutes.

Place the rolled up pastry log on a board and cut into 8 equal slices.

Place four slices in your air fryer basket. Brush with egg on the top and sides.

Set the air fryer to 200C/390F and cook for 15 minutes until puffed and golden.

Flip with a slotted spatula and cook for 3 more minutes to ensure they're cooked through.

Repeat to cook the four remaining roll ups.