in a large skillet, heat oil over medium-high heat. Add pork and beef and sauté until cooked through, about 7 min. Then stir in, potatoes, onion, garlic, cinnamon, allspice, thyme, broth, salt and pepper. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid evaporates, about 30 min. Mix in breadcrumbs. Set aside to cool completely. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to a 1/8-in. (3 mm) thickness. Cut out 4 circles that are 6 in. (15 cm) in diameter and use any leftover pastry to create decorative leaves for tops. Divide filling evenly among pie plates, and smooth out tops and place a circle of dough overtop. Press and crimp edges of pastry and pie plate together to seal. Cut in a few steam vents and bake until golden brown, about 45 min.