Preheat oven to 350F. Add Chebe mix and 1/3 cup of shredded cheddar cheese to food processor*. Pulse 5-6 times to further break down the shreds of cheese and incorporate into the mix.
Season meat with spices and gluten free Worcestershire sauce. (In the United States, Lea and Perrins contains no gluten.) Set aside.
Grab the ball of dough and portion it into 12 equal pieces. (I used my scale and they weighed approx. 35 grams each.) I used a tortilla press**, lined with plastic (parchment works to) to press the dough balls into uniform circles. I then sprinkled mine with a bit of sesame seeds (completely optional). (Depending on the non-stick nature of your muffin tin, you may want to spray the wells with a bit of vegetable oil.)
Press the circle of dough, seeds down, into the muffin tin. Use fingers to firmly press the dough evenly into the muffin well.
* I find this dough easiest to prepare in a food processor. However, it can also be done by hand according to the package instructions.
** A rolling pin works, too.