Ingredients:

• The Pastry
• 1 Cup Blanched almond flour
• 3 Tbsp. coconut flour
• 5 Tbsp. Butter
• 1/4 tsp. Salt
• 1 tsp. Xanthan Gum
• 1 tsp. Oregano
• 1/4 tsp. Paprika
• 1/4 tsp. Cayenne
• 2 Tbsp. Ice Water

The Filling:

• 1/3 Cup Cheddar Cheese
• 400g Ground Beef
• 80g Mushroom
• 3 Stalks Spring Onion
• 2 Tbsp. tomato paste
• 1 Tbsp. Olive Oil
• 2 tsp. yellow mustard
• 2 tsp.Garlic
• 1 tsp.Cumin
• 1/2 tsp.Pepper
• 1 tsp.Salt
• 1 tsp.Worcester shire
• 1/4 tsp.Cinnamon

Directions:

• 1. Combine all the dry ingredients of the pastry and put them into a food processor.
• 2. Chop cold butter into small squares and add it to your food processor also. Pulse the dough together until crumbly, adding1 Tbsp. ice water until pliable.
• 3. Chill your dough in the freezer for 10 minutes.
• 4. Roll the dough out between 2 silpats using a rolling pin. Cut out circles using a cookie cutter or a glass.
• 5. Put the dough into your whoopie pan and preheat your oven to 325 F.
• 6. Prep all the filling ingredients – chop spring onions, minced garlic, and sliced mushrooms.
• 7. Saute onions and garlic in olive oil. Add ground beef to the mixture and sear it well – adding dry spices and Worcestershire.
• 8. Add mushrooms and mix together. Then add tomato paste and mustard right before finishing.
• 9. Spoon ground beef mixture evenly into the pastry tartlets. Cover with cheese and bake for 20-25 minutes. Optional: Broil for 3-5 minutes before taking out of the oven.
• 10. Let cool completely and remove the pastries.