Smoky beef & bean chilli pasties with soured cream & cheese recipe

Season the flour with plenty of salt, then coat the beef in it, shaking off the excess. Heat the oil in a large flameproof casserole dish and brown the beef on all sides until deeply golden, about 5-6 mins. Remove to a bowl. Pour 50-70ml water into the pan, scrape up any browned bits and pour into a bowl. Taste it – if it’s savoury and meaty, keep it; if it’s burned and acrid, pour it away.