Average Rating: 0TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 15 min.
YIELD: about 2-1/2 dozen.Ingredients
- 1/2 cup butter
- 4 ounces cream cheese, softened
- 1-1/2 cups all-purpose flour
FILLING: - 1 tablespoon canola oil
- 1 pound lean ground beef (90% lean)
- 1 medium onion, minced
- 2 garlic cloves, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon dried savory or sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery salt
- Dash salt
- Dash pepper
- 1/2 cup soft bread crumbs
- Optional: Chopped tomatoes plus additional minced fresh parsley
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
Nutrition Facts
1 appetizer: 96 calories, 6g fat (3g saturated fat), 21mg cholesterol, 128mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 4g protein.