Mini Beef Tourtières

My neighbor knocked on my door one December afternoon holding a tin of warm, golden hand pies that smelled like butter and spices I couldn't quite name. She called them tourtières, a Quebec tradition her grandmother brought over decades ago. I bit into one standing in my hallway and understood immediately why she made them every year. The flaky pastry shattered gently, giving way to a filling so warmly spiced it tasted like the holidays distilled into a single bite.

I made my first batch for a potluck where everyone brought the usual cheese plates and spinach dip. These little pastries vanished in under ten minutes, and three people asked for the recipe before I even sat down. One friend ate four in a row, then admitted she'd skipped dinner hoping there would be leftovers. There weren't.

Ingredients

• Cream cheese, softened: This is what makes the pastry so tender and easy to work with, no butter-only fussiness required.
• Unsalted butter, cold and diced: Cold butter creates those flaky layers, so don't let it warm up before mixing.
• All purpose flour: The structure that holds everything together, measure it carefully or the dough gets sticky.
• Salt (for pastry): Just enough to wake up the richness without making it taste savory.
• Ground beef: Choose something with a little fat, around 85% lean, so the filling stays moist and flavorful.
• Onion, finely chopped: Adds sweetness and body, make sure it's soft before the beef goes in.
• Garlic, minced: One clove is subtle but necessary, it deepens everything quietly.
• Ground allspice: The secret warmth that makes people ask what's in here.
• Ground cinnamon: Not enough to taste sweet, just enough to add dimension.
• Ground cloves: A quarter teaspoon goes a long way, use a light hand or it takes over.
• Dried thyme: Earthy and classic, it balances the sweeter spices perfectly.
• Salt and black pepper: Season generously, the pastry is mild and needs the filling to carry flavor.
• Beef broth: Keeps the meat tender and lets the spices bloom as it simmers down.
• Fresh parsley, chopped: Optional but it adds a tiny pop of brightness at the end.
• Unsalted butter (for filling): Just a tablespoon to start the aromatics off right.
• Egg, beaten: Brushed on top for that shiny, bakery-worthy finish.

Instructions

Make the pastry dough:

Blend the cream cheese and cold butter until smooth, then work in the flour and salt 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 rolls cleanly.

Cook the beef filling:

Melt a tablespoon of butter in a skillet over medium heat, add the onion, and cook until it turns translucent and sweet. Stir in the garlic for one minute, then add the ground beef and break it up as it browns, letting any moisture cook off so the filling isn't soggy.

Season and simmer:

Stir in the allspice, cinnamon, cloves, thyme, salt, and pepper, then pour in the beef broth and let it simmer until mostly evaporated, about five minutes. Remove from heat, fold in the parsley if using, and let the filling cool completely before assembling or it will melt the pastry.

Preheat and prep:

Set your oven to 200°C (400°F) and line two baking sheets with parchment paper. This keeps the bottoms from sticking and makes cleanup painless.

Roll and cut the pastry:

On a floured surface, roll out one disk of dough to about 3 mm thick, then use a 7 cm round cutter to stamp out circles. Gather scraps, re-roll gently, and keep cutting until you've used it all.

Fill and seal:

Place half the rounds on your prepared sheets, spoon a heaping teaspoon of filling onto each, then brush the edges lightly with water. Top with another pastry round, press the edges together with a fork to seal, and make sure there are no gaps or the filling leaks out.

Egg wash and vent:

Brush the tops with beaten egg for shine, then cut a small slit in the center of each so steam can escape. This keeps them from puffing up unevenly.

Bake until golden:

Slide the sheets into the oven and bake for 18 to 22 minutes, watching for a deep golden color. Let them cool on the pan for a few minutes before serving, the filling is molten hot straight out of the oven.

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I started keeping a batch of these in the freezer after my sister showed up one night exhausted from work. I baked a few straight from frozen, added an extra five minutes to the timer, and watched her face relax with the first bite. Now I double every batch knowing half will disappear before they even cool.

Serving Suggestions

These are perfect warm or at room temperature, which makes them ideal for passing around at parties. I love serving them with a small bowl of cranberry chutney or grainy Dijon mustard on the side. The tartness cuts through the richness and makes people reach for another. If you're feeling fancy, a little dollop of sour cream mixed with fresh chives works beautifully too.

Make Ahead and Storage

You can make the pastry dough up to two days ahead and keep it wrapped tightly in the fridge. The filling also holds well for a day or two, which means you can assemble these the morning of a party and bake them fresh. Once baked, they keep in an airtight container for two days, or you can freeze the assembled unbaked tourtières on a tray, then transfer to a freezer bag and bake from frozen whenever you need them.

Variations and Tweaks

If you want a richer filling, fold in two tablespoons of finely diced mushrooms when you cook the onion. I've also swapped ground pork for half the beef, which adds a little sweetness and makes the spices sing even more. For a lighter version, you can use ground turkey, but add an extra tablespoon of butter to the filling so it doesn't dry out.

• Try adding a pinch of nutmeg to the spice blend for extra warmth.
• Brush the tops with milk instead of egg for a softer, matte finish.
• Serve with apple butter or fig jam for a sweet and savory contrast.

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These little pastries have become my go-to whenever I want to feel generous without spending all day in the kitchen. They're proof that something small and simple can make people feel completely taken care of.

Recipe 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 in the refrigerator, tightly wrapped in plastic.

→ What makes tourtière filling distinctive?

The signature blend of warm spices including allspice, cinnamon, and cloves gives tourtière its characteristic flavor that sets it apart from other meat pies.

→ Can I freeze these after baking?

Absolutely. Once cooled, freeze them in an airtight container for up to 3 months. Reheat in a 180°C oven for 10-15 minutes until warmed through.

→ What are the best serving accompaniments?

Cranberry chutney and Dijon mustard are traditional pairings that complement the spiced beef filling beautifully. A tangy pickle relish also works wonderfully.

→ Can I substitute the ground beef?

Yes, ground pork or a mixture of beef and pork works well. Some traditional versions even use game meats for a richer, more complex flavor.

→ Why is the dough refrigerated before rolling?

Chilling the cream cheese pastry firms up the butter, making it easier to roll out and helping create those desirable flaky layers during baking.