Preheat your oven to 375 degrees. Line an 11x13 inch baking sheet with parchment paper.
Working with one piece at a time, roll out the puff pastry on a lightly floured surface until it is just larger than the chorizo. Sprinkle 1/2 cup of the cheese down the center lengthwise and then drizzle with 1/2 tablespoon of the honey. Top with one chorizo sausage and then roll tightly. Seal the seam with a little water then twist the ends shut. Repeat with the other puff pastry.
Slice each roll into 10 equal slices and place the rounds on the lined baking sheet. Bake in the oven for 25-30 minutes, or until the pastry is puffed and lightly browned.
While the chorizo pinwheels are baking, prepare the garlic mayo dip by mixing all the ingredients together in a small bowl.
Serve the pinwheels topped with a little sprinkle of paprika and some parsley.
The chorizo pinwheels can be made up to one day in advance and stored covered in your fridge until you are ready to bake them.