Chilli Con Corn Pie

Combine flour and salt in a bowl, make a well in the centre and mix in water and 1/2 cup extra virgin olive oil to make a smooth dough. Do not overknead. Wrap in plastic wrap and allow to rest while making the filling. Heat remaining 1/4 cup olive oil in a large frypan and sauté onion, garlic, cumin, paprika and chilli over medium heat for 5 minutes until softened. Add tomatoes and beans and simmer until thickened. Stir in creamed corn, allow mixture to cool, and season to taste. Cut pastry in half and thinly roll out one piece to fit a 30cm pizza tray, rolling it slightly larger than the tray. Place pastry on tray, brush with egg and top with filling. Thinly roll out remaining pastry and use to cover the filling. Pinch edges of pastry together to seal. Brush with egg and sprinkle with cornmeal and extra chilli flakes. Bake at 220°C in the centre of the oven for 15 minutes, and then lower to the base of the oven for a further 10-15 minutes until golden brown underneath.