Cream butter and cream cheese until smooth.

Gradually add flour to the butter and cream cheese mixture, mixing until a dough forms.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

Heat canola oil in a large skillet over medium-high heat.

Add ground beef and minced onion to the skillet.

Cook, crumbling the meat, until the beef is no longer pink (about 5 minutes).

Add chopped garlic and cook for 1 minute more.

Add chopped fresh parsley, Dijon mustard, dried savory or sage, poultry seasoning, dried thyme, celery salt, salt, and pepper to the skillet.

Stir in soft bread crumbs to absorb meat juices.

Let the filling stand for about 10 minutes.

Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the refrigerated dough to 1/8-inch thickness.

Cut out circles of dough using a floured 2-3/4 inch round biscuit or cookie cutter.

Press the dough circles onto the bottom and up the sides of 30 ungreased mini muffin cups. Re-roll the dough as needed to get enough circles.

Spoon 1 tablespoon of the meat filling into each prepared mini muffin cup.

Bake until the crust is golden brown, about 15 minutes.

If desired, top with chopped tomatoes and minced fresh parsley before serving.