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1
Preheat oven to 400 degrees F
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2
Very thinly slice crusts from bread; reserve for filling.
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3
Move a rolling pin over each slice to flatten.
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4
Lightly brush both sides with butter; cut each into 4 triangles.
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5
Working in batches, press each triangle down into a mini muffin pan cup and shape as needed.
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6
Bake in centre of preheated oven for 8 to 10 minutes or until tips and bottoms are golden.
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7
Cool on a rack.
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8
Store in an airtight container at room temperature for up to 2 days, or freeze.
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9
To make filling, whirl reserved bread crusts in a food processor until crumbs form; set aside 1/2 cup.
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10
Freeze remaining bread crumbs in a rigid-sided container to use for another purpose.
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11
Heat oil in a large frying pan over medium-high heat.
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12
When hot, crumble in pork; saute 5 to 8 minutes or until lightly browned.
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13
Stir in onion, garlic, celery and carrot; cook 2 to 3 minutes.
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14
Stir in thyme, salt, cloves, savoury, black pepper and stock.
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15
Cover, reduce heat to low and simmer 20 minutes.
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16
Then stir in bread crumbs and parsley; remove from heat.
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17
Cool until able to handle.
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18
(Covered and refrigerated; filling keeps for up to 3 days.
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19
).
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20
When ready to serve, press cooled tourtiere mixture into toast cups, heaping slightly.
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21
This can be done even a day ahead if covered and kept chilled.
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22
Preheat oven to 350 degrees F.
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23
Arrange filled cup on an ungreased baking sheet.
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24
Bake 10 minutes or until hot.
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25
Top with a dab of mustard and garnish with a tiny piece of thyme.
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26
Serve immediately.
