Latin American Crostata

Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a 23cm|9" springform tart tin or flan dish.

Roll out the pastry on a lightly floured surface and line the tin. Brush the base with some of the beaten egg and prick the base and sides all over with a fork. Bake for 10 minutes and remove from the oven. Press the pastry base and sides with your fingers, to remove any air.

Put the pumpkin in a pan and just cover with water. Bring to a boil, reduce the heat and simmer for 15- 20 minutes until tender. Drain well.

Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.

Brown the minced beef in a dry frying pan, then remove from the heat and stir in the drained beans.

Arrange alternate layers of pumpkin, beef, half the cheese and both chillies, seasoning each layer with salt and pepper and finishing with a pumpkin layer.

Dot the top with butter. Pour the cream over the top and sprinkle with the remaining grated cheese. Fold in the pastry sides, to cover the edge of the filling, pinching them with your index finger and thumb to create a fluted effect. Brush the pastry edges with the remaining beaten egg.