Beat the egg and water in a small bowl with a whisk and set aside
In a bowl mix tomato puree, red chili powder, garam masala and salt
Unfold the pastry sheet on a parchment paper. Spread tomato puree. Top with spinach, mushroom and cheese. Sprinkle black pepper. (Leave about an inch free of tomato puree and toppings). Apply egg white to the corner
Carefully roll the pastry sheet. Using a sharp knife cut into ½ inch slices.
Lay the slices flat on a baking sheet. Brush the top of pinwheels with the egg wash.
Bake for 15 minute or until the pastries are golden brown.
Remove from the oven, let it cool for 10 minutes and Njoi !!
Bake them according to the instructions on the packet and dig in.