• 1 pack of flaky pastry
• 900 g of pumpking (peeled, deseeded and chopped into chunks)
• 1 cup chopped silverbeet
• 1 tsp salt and freshly ground black pepper
• 2-3 crushed garlic
• 2 large eggs
• 250 g cottage cheese
• 400 g tin of Chilli Beans
• 1 c grated cheese

Preheat the oven to 200 C.

Roll the pastry to form a large circle.  Transfer this to a lightly greased tray.

Cook the pumpkin until just tender. Drain and mash lightly. Add the eggs, cottage cheese, garlic and salt and pepper to the mashed pumpkin.  Spoon this mixture into the middle of the pastry circle leaving enough pasty around the outside so that you can draw it up to make a pie crust.

Spread the chili beans on top of the pumpkin and sprinkle with grated cheese. Brush with an egg wash and then bake for 30 mins at 200C and then turn down the temperature to 180 and cook for a further 15-20 mins.