Filling: In a frying pan over medium heat, add the oil and onions. Cook till soft. Add the garlic, allspice, clove, mace, mustard and cook for 5 minutes. Remove mixture from the pan and place in a bowl. Turn up the heat to medium high and add in the pork and beef to the pan, breaking it apart and cook till you see no pink is visible. Incorporate the onion mixture back into the meat add the wine, salt and pepper. Gently cook for a further 15 minutes till most of the liquid has evaporated. Transfer into a bowl and add the breadcrumbs, mix and let cool. Add in the thyme, parsley and cheese and stir. Cover and place in the fridge for a couple of hours or overnight.