- 1
In a saucepan, melt the butter over medium-high heat and add the onion. Cook until tender, about 3 minutes.
- 2
Add the garlic and continue cooking for another 30 seconds.
- 3
Add the ground pork and continue cooking for approximately 5 minutes, stirring to break up the meat. Season with salt and pepper.
- 4
Add the potato, savory, cloves and coffee.
- 5
Continue cooking over medium heat for about 20 minutes, until the liquid has almost completely evaporated and the potato pieces are cooked.
- 6
Let cool.
- 7
Preheat the oven to 350°F.
- 8
Roll out the shortcrust pastry dough on a floured surface to an 1/8-inch thickness.
- 9
Cut out eight 5-inch circles in the dough using a cookie-cutter or a bowl.
- 10
Line 8 ramekins, taking care to press the rims.
- 11
Pour the cooled meat mixture into the ramekins.
- 12
Mix together the beaten egg and water for the egg wash.
- 13
Brush the rims with the egg wash.
- 14
Cut out eight 3 ½-inch circles using a cookie cutter or a bowl and lay them on the ramekins to cover the meat mixture.
- 15
Brush over the pastry with the egg wash.
- 16
Make a few slits in the centre to allow the steam to escape.
- 17
Bake for 45 minutes.
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Fermer
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 clove of garlic, pressed
- 1.5 lbs. ground pork
- 1 small potato, peeled and diced small or grated
- Salt and pepper
- 1/2 teaspoon savory
- 1/4 teaspoon ground cloves
- 1 cup infused Van Houtte® Espresso Superiore coffee
- 2.2 lbs. (1 kg) store-bought shortcrust pastry dough
- 1 egg, beaten
- 1 tablespoon water