Pork Pies

PreparationMake filling: Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely. Make pastry while filling cools: Put oven rack in middle position and preheat oven to 425°F. Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife. Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling. Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes. *Available at Sweet Celebrations (800-328-6722). Cooks' notes:·Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. ·Pies can be assembled and baked 6 hours ahead and cooled, uncovered, then chilled, uncovered. Serve at room temperature or reheat in preheated 350°F oven until warm, about 15 minutes.

PreparationMake filling: Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely. Make pastry while filling cools: Put oven rack in middle position and preheat oven to 425°F. Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife. Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling. Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes. *Available at Sweet Celebrations (800-328-6722). Cooks' notes:·Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. ·Pies can be assembled and baked 6 hours ahead and cooled, uncovered, then chilled, uncovered. Serve at room temperature or reheat in preheated 350°F oven until warm, about 15 minutes.