We borrowed this Christmas Eve treat from our Quebecois friends and gave it a twist by creating individual servings. Accompanied by a salad, this is a filling lunch or dinner (and you can make it ahead and freeze it).
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.
Place flour, sugar, and salt in a food processor and a pulse a few times to combine. Add butter and pulse until butter is the size of a pea. Add half the water and pulse. Add remaining water one tablespoon at a time, pulsing, just until dough comes together. Form a ball and refrigerate 20 minutes.