In a saucepan, melt the butter over medium-high heat and add the onion. Cook until tender, about 3 minutes.
Add the garlic and continue cooking for another 30 seconds.
Add the ground pork and continue cooking for approximately 5 minutes, stirring to break up the meat. Season with salt and pepper.
Add the potato, savory, cloves and coffee.
Continue cooking over medium heat for about 20 minutes, until the liquid has almost completely evaporated and the potato pieces are cooked.
Preheat the oven to 350°F.
Roll out the shortcrust pastry dough on a floured surface to an 1/8-inch thickness.
Cut out eight 5-inch circles in the dough using a cookie-cutter or a bowl.
Line 8 ramekins, taking care to press the rims.
Pour the cooled meat mixture into the ramekins.
Mix together the beaten egg and water for the egg wash.
Brush the rims with the egg wash.
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.
Brush over the pastry with the egg wash.
Make a few slits in the centre to allow the steam to escape.
Bake for 45 minutes.
- 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