Ingredients
1/2 cup butter4 ounces cream cheese, softened1-1/2 cups all-purpose flourFILLING:1 tablespoon canola oil1 pound lean ground beef (90% lean)1 medium onion, minced2 garlic cloves, chopped2 tablespoons chopped fresh parsley1 tablespoon Dijon mustard1 teaspoon dried savory or sage1 teaspoon poultry seasoning1/2 teaspoon dried thyme1/2 teaspoon celery saltDash saltDash pepper1/2 cup soft bread crumbsOptional: Chopped tomatoes and additional minced fresh parsley
Preparation
Cream butter and cream cheese. Add flour, a little at a time, until a dough forms. Shape into a ball. Cover and refrigerate 1 hour.
Meanwhile for filling, heat oil in a large skillet over medium-high heat. Add ground beef and onion; cook, crumbling meat, until beef is no longer pink, about 5 minutes. Add garlic; cook 1 minute more. Add the next 8 ingredients. Stir in bread crumbs to absorb meat juices. Let stand about 10 minutes.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. round biscuit or cookie cutter. Press crust on bottom and up sides of 30 ungreased mini-muffin cups, rerolling dough as needed.
Preheat oven to 375°. Spoon 1 tablespoon filling into each prepared muffin cup. Bake until crust is golden, about 15 minutes. If desired, top with tomatoes and parsley.
