Mini Beef Tourtières

The smell of cinnamon and allspice browning with beef always catches me off guard in the best way. I started making these little pastries on a whim one December afternoon when I had leftover cream cheese pastry dough and some ground beef that needed using. What I ended up with were these rich, flaky pockets that disappeared faster than I could refill the serving plate. Now they show up at every gathering I host, and honestly, I make extra because I know half won't survive the first ten minutes.

I brought a tray of these to a potluck once, still warm from the oven, and watched a friend take one bite and immediately ask if I'd brought the recipe. She told me later she made them for her own family that same weekend. There's something about handheld food that brings people together, especially when it's rich and savory with just enough spice to keep you reaching for another. I've seen kids and adults alike hover near the platter, pretending they're not about to take a third one.

Ingredients

• Cream cheese (225 g, softened): This makes the pastry impossibly tender and gives it a slight tang that balances the spiced beef beautifully.
• Unsalted butter (225 g, cold and diced): Cold butter creates those flaky layers, so don't let it warm up before mixing.
• All purpose flour (2 cups): The foundation of the pastry, and it handles the cream cheese mixture without getting tough if you don't overwork it.
• Salt (1/2 tsp for pastry, 1/2 tsp for filling): Essential for bringing out the flavor in both the dough and the beef.
• Ground beef (450 g): I prefer something with a bit of fat, around 15 percent, so the filling stays moist and flavorful.
• Onion (1 small, finely chopped): Adds sweetness and body to the filling once it softens and turns translucent.
• Garlic (1 clove, minced): Just enough to give the beef a warm, aromatic base without overpowering the spices.
• Ground allspice (1/2 tsp): This is the soul of the filling, giving it that distinctive warmth and depth.
• Ground cinnamon (1/2 tsp): Pairs perfectly with the allspice and makes the whole kitchen smell like a cozy winter evening.
• Ground cloves (1/4 tsp): A little goes a long way, adding a subtle sharpness that rounds out the spice blend.
• Dried thyme (1/2 tsp): Brings an earthy, herbal note that keeps the filling from being too sweet.
• Black pepper (1/4 tsp): Just a touch of heat to balance everything out.
• Beef broth (1/4 cup): Keeps the filling moist and helps the spices bloom as they simmer together.
• Fresh parsley (1 tbsp, chopped, optional): Adds a fresh, bright finish that cuts through the richness.
• Unsalted butter (1 tbsp for filling): I cook the onions in this for extra flavor and a silky texture.
• Egg (1, beaten): Brushed on top for that glossy, golden finish that makes them look bakery perfect.

Instructions

Mix the cream cheese pastry:

Blend the softened cream cheese and cold diced butter until smooth, then work in the flour and salt just until a soft dough comes together. Divide it in half, flatten each piece into a disk, wrap tightly in plastic, and chill for at least 30 minutes so it firms up and becomes easy to roll.

Cook the beef filling:

Melt a tablespoon of butter in a skillet over medium heat, then cook the chopped onion until it turns translucent and sweet. Add the minced garlic and let it sizzle for a minute, then crumble in the ground beef and cook until browned, stirring often to break up any lumps. Stir in the allspice, cinnamon, cloves, thyme, salt, and pepper, pour in the beef broth, and simmer until most of the liquid evaporates and the filling thickens, about 5 minutes. Remove from heat, stir in the parsley if using, and let it cool completely before assembling.

Preheat and prep:

Set your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line two baking sheets with parchment paper so the pastries release easily. Have your beaten egg ready in a small bowl with a pastry brush nearby.

Roll and cut the pastry:

On a lightly floured surface, roll out one disk of chilled dough to about 3 mm thickness, keeping it even so the pastries bake uniformly. Use a 7 cm round cutter to stamp out as many circles as you can, then gather the scraps, re roll, and cut more.

Fill and seal:

Place half of the pastry rounds on your prepared baking sheets, leaving a little space between each one. Spoon a heaping teaspoon of cooled beef filling onto the center of each round, brush the edges lightly with water, then top with another pastry round and press the edges together with a fork to seal tightly.

Egg wash and vent:

Brush the top of each pastry with the beaten egg to give them that beautiful golden color. Use a sharp knife to cut a small slit in the top of each one so steam can escape and the pastry stays crisp.

Bake until golden:

Slide the trays into the oven and bake for 18 to 22 minutes, watching for the tops to turn a rich golden brown. Let them cool on the trays for a few minutes before transferring to a serving platter so the filling sets just enough to stay put.

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One Christmas Eve, I set out a platter of these while we wrapped last minute gifts in the living room. I came back to find the plate empty and my sister sneaking two more out of a batch I'd just pulled from the oven. She said they reminded her of something our grandmother used to make, even though I'd never followed any family recipe. Sometimes food just carries that kind of warmth without needing a history.

Make Ahead and Storage

I almost always make the pastry dough a day or two ahead and keep it wrapped tightly in the fridge. You can also freeze the assembled, unbaked tourtières on a baking sheet until solid, then transfer them to a freezer bag and bake straight from frozen, adding just a few extra minutes to the baking time. Baked ones keep in an airtight container in the fridge for up to three days and reheat beautifully in a warm oven for about 10 minutes.

Serving Suggestions

These are perfect warm or at room temperature, and I love setting out a small bowl of cranberry chutney or grainy Dijon mustard for dipping. They're just as welcome on a holiday appetizer spread as they are packed in a lunchbox or served alongside a simple green salad. The spiced beef filling is rich enough to stand on its own, but the tangy condiments add a bright contrast that makes each bite even better.

Variations and Swaps

You can fold finely diced mushrooms into the filling for extra depth and a bit of earthiness that plays well with the spices. Ground pork or a mix of pork and beef works beautifully if you want a slightly richer, more traditional tourtière flavor. If you're feeling adventurous, a pinch of cayenne or a few dashes of hot sauce stirred into the filling will add a gentle kick without overwhelming the warm spices.

• Try swapping thyme for sage if you prefer a more robust, wintery herb note.
• Add a tablespoon of finely grated Parmesan to the pastry dough for a subtle savory twist.
• Brush the tops with melted butter instead of egg wash for a softer, more rustic finish.

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These little pastries have become one of those recipes I make without thinking, the kind that feels like muscle memory and comfort all rolled into one. I hope they bring as much warmth to your table as they do to mine.

Recipe FAQs

→ 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 in the refrigerator, wrapped tightly in plastic wrap.

→ What makes tourtières different from regular meat pies?

Tourtières are traditional Canadian meat pies distinguished by their unique spice blend of allspice, cinnamon, and cloves, which creates a warm, aromatic flavor profile.

→ Can I freeze these mini tourtières?

Yes, you can freeze them either before or after baking. If unbaked, freeze on a tray then transfer to a container. Bake from frozen, adding 5-7 minutes to the cooking time.

→ What can I serve alongside these appetizers?

Mini tourtières pair wonderfully with cranberry chutney, Dijon mustard, or a tangy fruit compote. They also complement cheese platters and sparkling beverages.

→ Can I substitute the ground beef with another meat?

Absolutely. Ground pork, turkey, or a combination of beef and pork work excellently. Adjust seasoning slightly as different meats absorb spices differently.

→ Why is my pastry tough instead of flaky?

Overworking the dough develops gluten, making it tough. Mix just until combined, keep ingredients cold, and allow the dough to rest in the refrigerator before rolling.