1/4 pound ground pork
1/4 pound ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
3/4 cup beef or chicken stock
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon dry mustard
1/4 cup unseasoned bread crumbs
2 tablespoons chopped fresh parsley
Kosher or sea salt and freshly ground black pepper
Pastry Dough
Nonstick cooking spray
1 egg white
1 teaspoon water


In a large saute pan over medium-high heat, cook pork and beef in oil 2 to 3 minutes. Add onion, garlic, mushrooms, celery, and carrot and cook 8 to 10 minutes, stirring often. Add stock, thyme, cinnamon, nutmeg, and mustard and cook another 10 minutes, or until most of the liquid is gone. Stir in bread crumbs and parsley. Season with salt and pepper to taste. Let cool to room temperature.

Heat oven to 400 degrees. Spray a muffin tin generously with nonstick cooking spray. Roll out pastry dough to ¼-inch thickness. With a 5-inch biscuit cutter, cut 6 rounds of dough. Cut remaining dough into 6 rounds with a 2- or 3-inch biscuit cutter. Line muffin tins with larger rounds of dough. Fill with meat mixture. Top with smaller rounds of dough.

Bake 20 to 25 minutes. Carefully remove from muffin tin and serve with a small salad.

Pastry Dough


Yield: 6 servings

Preparation Time

60 Minutes

Total Time

90 Minutes

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