Prepare disposable creme caramel cups, wrap the mince tightly around their outsides. Put them to bake in a tray in a 392°F (200 °C) oven until ready.
In the meantime, finely chop the pickles, mushrooms, salami and ham. After the mince cupcakes are semi-cooked, take them out of the oven, invert them and place them inside the caramel cups, in order to retain their shape while you fill them.
After you've inverted them, fill them with the finely chopped ingredients, sprinkle with feta cheese and cheese, a pinch of savory in each and put them in the oven to finish baking.
They turn out extremely delicious and are suitable both as an appetizer, as well as a main course.