Cook: Reuben Armstrong, Melbourne Australia
Filling: One tin of stag beans, 'vegetarian hot'
One green capsicum, chopped
One large onion, chopped
Tasty cheese, grated
One tin of creamed corn
One tin of mexican refried beans
One packet of corn chips
Half a jar of jalapeños including juice
Line a large baking dish with the pastry.
Combine 'filling' ingredients and pour into the baking dish.
Bake in a medium-hot oven until the pastry browns.
Serve hot, topped with guacamole, salsa and sour cream.