1 pound ground sirloin
¾ cup chopped celery
1 teaspoon ground white pepper
5 ounces crumbled blue cheese
6-7 tablespoons melted butter
1 package phyllo dough sheets (9-by-14-inches), thawed (you will not use all the sheets)
Heat oven 325 degrees.
In a bowl, mix ground sirloin, chopped celery and ground white pepper.
Place one sheet of phyllo dough on parchment paper and brush with melted butter. Continue until you have 3 sheets. Place a fourth sheet on top but do not brush with butter.
With a pizza cutter, cut 4-inch squares out of dough. Press one stack of 4 inch squares into each of the cups of the mini muffin tin. Place about 1 tablespoon of meat mixture into the center of each phyllo cup; make an indentation in the middle of the meat mixture. Place ½ teaspoon of crumbled blue cheese into the indentation. Gently pull the corners of the phyllo dough together; they will stay slightly open.
Bake 17 minutes. Cool a few minutes in muffin tin. Serve warm.