Divide the rested dough into 6 equal pieces (To make sure the pieces are the same size, roll the entire ball into a log, then cut into 6 equal pieces- some people weigh each piece but I figure that's overkill)
Take out 1 piece and place on Silpat/ a floured or oiled surface. (Keep the other 5 pieces covered with a tea towel whilst working on this piece)
Using a floured/ oiled rolling pin, roll the dough into a thin rectangular piece. It's hard to make a nice rectangle so don't worry if your shape is wonky (having a rectangular piece gives you more equal, thin layers but isn't a must for the recipe to work) Pay attention to the edges of the dough as those tend to be thicker than the middle after rolling.
Tip: I like to flip the dough after every 1-2 roll, to make sure it doesn't stick to the surface.
Once you've rolled the dough as thinly as possible without breaking, brush on about 2 tablespoons of filling using a pastry brush or the back of a spoon. Make sure to leave a 1 cm clear border around the filling (so that the filling doesn't ooze out later)
Roll the brushed dough into a long log (see photos in post if this doesn't make sense) then pick up 1 end in 1 hand and gently tap the log on the surface, whilst simultaneously gently pulling the log. (This helps to stretch and relax the dough further, to make the layers even thinner.)
Pinch the ends together so that the spring onions stay inside, then coil the log into a pinwheel (like a seashell/ snail shell shape) and cover with a tea towel.
Repeat the process with the other 5 balls of dough.
The coiled pancakes need to rest before they can be further flattened/ rolled, so make sure you work in the same order that you filled them (as the first coiled pieces have had more time to rest.)
Place the pinwheel on the Silpat/ floured or oiled surface then use the back of your hand or the rolling pin to gently press it in to a flattened disc. Repeat the process for all the 6 pinwheels.