Mini Beef Tourtières

The smell of warm spices drifting through the kitchen on a cold November afternoon is what pulled me into making these the first time. I was hosting a small gathering and wanted something that felt festive without being fussy. These little pastries surprised me with how much flavor they packed into such a tidy bite. The cream cheese dough came together faster than I expected, and the filling, fragrant with cinnamon and allspice, reminded me why traditional recipes endure. They disappeared from the platter before I could grab a second one for myself.

I remember rolling out the dough with my daughter one December evening, her hands dusted with flour as she pressed the fork edges around each little pie. She insisted on making them all look identical, which took longer than I planned, but the care she put into each one made them taste even better. We lined them up on the baking sheet like tiny soldiers, brushed them with egg wash, and watched them turn golden through the oven door. When they came out, we couldnt wait for them to cool. The first bite was worth every minute of her meticulous crimping.

Ingredients

• Cream cheese, softened: This gives the pastry its signature tangy richness and makes the dough incredibly tender and easy to work with.
• Unsalted butter, cold and diced: Cold butter creates those flaky layers, so keep it chilled until you mix it in.
• All-purpose flour: The backbone of the dough, it absorbs the fat and holds everything together without being too heavy.
• Salt (for pastry): Balances the richness of the cream cheese and butter, enhancing the overall flavor.
• Ground beef: Lean beef works best here so the filling doesnt get greasy, and it holds the spices beautifully.
• Onion, finely chopped: Adds sweetness and depth to the filling, especially once it softens and caramelizes slightly.
• Garlic, minced: Just one clove adds a subtle warmth without overpowering the delicate spices.
• Ground allspice: This is the secret warmth in traditional tourtière, giving it that unmistakable festive character.
• Ground cinnamon: Pairs with the allspice to create a cozy, aromatic base that smells incredible while cooking.
• Ground cloves: A small amount goes a long way, adding a hint of sweetness and complexity.
• Dried thyme: Brings an earthy, savory note that balances the sweeter spices perfectly.
• Salt and black pepper: Essential for bringing out all the flavors in the beef and spice blend.
• Beef broth: Keeps the filling moist and adds a rich, savory depth that binds everything together.
• Fresh parsley, chopped: A pop of freshness at the end brightens the filling and adds a touch of color.
• Unsalted butter (for filling): Used to sauté the onions and garlic, adding richness to the base of the filling.
• Egg, beaten: The egg wash gives the tops a beautiful golden shine and helps seal the pastries.

Instructions

Prepare the Cream Cheese Pastry:

In a large bowl, blend the softened cream cheese and cold diced butter until smooth and creamy. Add the flour and salt, mixing until a soft dough forms, then divide it in half, flatten each half into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes so it firms up and becomes easier to roll.

Make the Beef Filling:

Melt 1 tablespoon of butter in a skillet over medium heat, add the finely chopped onion and cook until translucent, then stir in the minced garlic and cook for 1 minute. Add the ground beef and cook until browned, breaking it up with a spoon, then stir in the allspice, cinnamon, cloves, thyme, salt, and pepper, pour in the beef broth, and simmer until most of the liquid has evaporated, about 5 minutes, then remove from heat, stir in the fresh parsley, and let it cool completely.

Preheat and Prepare:

Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line two baking sheets with parchment paper. This keeps the pastries from sticking and makes cleanup much easier.

Roll and Cut the Pastry:

On a lightly floured surface, roll out one disk of chilled pastry dough to about 3 millimeters (1/8 inch) thickness, then use a 7 centimeter (2 3/4 inch) round cutter to cut out as many circles as you can. Place half of the rounds on the prepared baking sheets, spacing them evenly.

Fill and Seal:

Spoon 1 heaping teaspoon of the cooled beef filling onto the center of each pastry round on the baking sheets, brush the edges lightly with water, then place another pastry round on top and press the edges firmly with a fork to seal. Make sure theyre well sealed so the filling doesnt leak during baking.

Egg Wash and Vent:

Brush the tops of each pastry lightly with the beaten egg to give them a glossy, golden finish. Use a small knife to cut a tiny slit in the top of each one so steam can escape while they bake.

Bake:

Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and the pastry is crisp. Let them cool on the baking sheet for a few minutes before transferring to a wire rack or serving platter.

Pin It

One winter evening, I made a double batch of these for a holiday potluck and watched them vanish within minutes. A neighbor asked for the recipe, saying they reminded her of the tourtières her grandmother used to make every Christmas Eve. That moment reminded me how food can carry memories across generations, even in its smallest, simplest form. I felt proud to have made something that brought her back to her grandmothers kitchen, even if just for a bite.

Serving Suggestions

These mini tourtières are best served warm or at room temperature, making them ideal for buffets or passed appetizers. I love setting them out with a small bowl of cranberry chutney or grainy Dijon mustard for dipping. The tartness of the cranberry or the sharpness of the mustard cuts through the richness of the pastry beautifully. Theyre also wonderful alongside a simple green salad if youre serving them as a light lunch. Sometimes I arrange them on a wooden board with pickles and cheese for a casual, festive spread.

Storage and Make-Ahead Tips

The pastry dough can be made up to two days ahead and kept wrapped tightly in the refrigerator, which actually makes it easier to roll out. The beef filling also keeps well in the fridge for up to two days, so you can prep everything in stages. Once baked, the tourtières can be stored in an airtight container in the fridge for up to three days and reheated in a 180 degree Celsius (350 degree Fahrenheit) oven for about 8 minutes. You can also freeze the unbaked, assembled pastries on a baking sheet, then transfer them to a freezer bag and bake them straight from frozen, adding a few extra minutes to the baking time.

Variations and Substitutions

If you want to add more depth to the filling, finely diced mushrooms or grated carrot work beautifully and add moisture without changing the flavor too much. Ground pork or a mix of pork and beef is traditional and gives the filling a slightly richer, sweeter taste. For a lighter version, ground turkey or chicken can be used, though youll want to add a bit more butter or broth to keep it moist. If you dont have cream cheese, you can make a traditional shortcrust pastry, but the cream cheese version is noticeably more tender and forgiving.

• Add a pinch of nutmeg or ginger for a slightly different spice profile.
• Brush with melted butter instead of egg wash for a softer, less shiny finish.
• Use puff pastry if youre short on time, though the texture will be lighter and less rich.

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These little pastries have become a tradition in my home, showing up at every gathering where I want something homemade and heartfelt without spending all day in the kitchen. Theyre proof that the best recipes dont have to be complicated to feel special.

Questions & Answers

→ Can I make the pastry dough ahead of time?

Yes, the cream cheese pastry can be prepared up to 2 days in advance and stored wrapped tightly in the refrigerator until ready to use.

→ What spices give tourtières their distinctive flavor?

The characteristic warm flavor comes from a blend of allspice, cinnamon, cloves, and thyme, which create the traditional French-Canadian taste profile.

→ Can I freeze these before or after baking?

These freeze beautifully either unbaked or baked. Freeze unbaked on a tray, then transfer to containers. Bake from frozen, adding 5-7 minutes to cooking time.

→ What can I serve alongside mini tourtières?

Traditional accompaniments include cranberry chutney, Dijon mustard, or fruit preserves. They also pair well with pickled vegetables or a light salad.

→ How do I prevent the pastry from becoming soggy?

Ensure the beef filling is completely cooled before assembling, and avoid overfilling. The steam slit on top also helps release moisture during baking.

→ Can I substitute the ground beef with other meats?

Absolutely. Ground pork, turkey, or a combination of beef and pork work wonderfully. Adjust seasonings to taste as different meats absorb spices differently.