Chilli Beef Ragout on Spicy Dumpling Crust

MMMMM-----------------------FOR THE CRUST---------------------------- 100 g Butter; softened 250 g Sour cream 1 Egg 250 g Self-raising flour; sifted 1 ts Greggs chilli seasoning 1 tb Fresh chopped parsley Crust: Place the butter, sour cream and egg into a large bowl and mix. Sift in the flour and stir in the seasoning and parsley to form a soft dough. Press the dough into a lightly greased lasagne dish or deep flan dish, working the dough well up the sides. Place in fridge until required. Ragout: Heat the oil in a large saute pan. Add onion, garlic and ground Tenderbeef. Cook until the beef is evenly browned. Add chilli seasoning, then mix in the tomatoes, chilli beans and Just Add Mince sauce. Mix well. Add the capsicum, season and simmer for 6-8 minutes. Allow to cool slightly, then spoon into the spicy crust. Bake covered with oiled tin foil at 180 C for 35 minutes. Uncover and bake for a further 10 minutes until golden and crusty.