Beef 'n' corn chip pie

Preheat the oven to 200°C.

Roll the pastry out on a lightly floured surface until it is large enough to line the base and sides of a 22cm flan dish. Prick the pastry with a fork, trim away any excess pastry and fill with baking blind material.

Bake blind in the preheated oven for 10-12 minutes. Remove the paper and baking blind material and cook for a further 7-8 minutes until well cooked.

Brown the mince in a large frying-pan and set aside. Add a dash more oil to the pan and gently cook the onion and jalapeno peppers for 7-10 minutes until softened, Increase the heat and stir in the Mexican chilli seasoning, tomato paste and canned tomatoes. Cook for 1-2 minutes before stirring in the mince. Simmer gently for 12-15 minutes.

Stir in the red kidney beans and spoon the hot mixture into the cooked pastry shell. Pile the corn chips over the filling and sprinkle the cheese on top.

Reduce heat to 180°C and bake for 8-10 minutes or until the corn chips are crispy and the cheese has melted.

_{This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard}