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1
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.
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2
Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes.
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3
Cool filling completely.
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4
Put oven rack in middle position and preheat oven to 425F.
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5
Whisk together flour, baking powder, and salt in a bowl.
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6
Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal.
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7
Add milk and stir with a fork just until a dough forms.
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8
Turn out dough onto a lightly floured surface and gently knead 10 to 12 times.
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9
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.
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10
Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter.
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11
Make decorative lines on leaves with tip of a sharp paring knife.
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12
Fit each round into a muffin cup and fill with a rounded tablespoon of filling.
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13
Arrange leaves on filling.
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14
Bake pies until crusts are golden, 15 to 17 minutes.
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15
Lift pies out of muffin cups and transfer to a rack.
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16
Cool to warm, about 15 minutes.
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17
*Available at Sweet Celebrations (800-328-6722).
