Pin It My neighbor brought these to a potluck one December, still warm in a tea towel lined basket. I ate three before I even sat down. The butter-soft pastry crumbled against the spiced beef inside, and I knew immediately I had to learn how to make them. She laughed when I asked for the recipe, saying her grandmother made them every Christmas Eve and that once you start, you cant stop at just one batch.
I made my first batch on a rainy Saturday, rolling dough at the kitchen counter while my kids colored at the table. The smell of allspice and butter filled the house, and by the time they came out of the oven, golden and puffed, my daughter had abandoned her crayons to wait by the cooling rack. We ate them with mustard and talked about winter and recipes worth keeping. It became our tradition after that, every year when the first snow falls.
Ingredients
- Cream cheese, softened: This is what makes the pastry so tender and rich, almost like a buttery shortbread that holds its shape without being tough.
- Unsalted butter, cold and diced: Cold butter creates those flaky layers, so don't let it soften too much before mixing or the dough will be greasy instead of light.
- All-purpose flour: Provides structure without heaviness, and a light dusting on your work surface keeps the dough from sticking when you roll it out.
- Ground beef: The filling heart, choose a medium fat content so it stays moist and flavorful without being greasy after baking.
- Ground allspice: This is the secret warmth in every bite, it smells like cloves and cinnamon had a baby and it transforms plain beef into something nostalgic.
- Beef broth: Adds moisture and deep flavor to the filling, letting the spices bloom and meld together as it simmers down.
- Egg, beaten: Brushed on top, it gives the pastries that gorgeous golden shine and bakery-perfect finish.
Instructions
- Prepare the Cream Cheese Pastry:
- Blend the cream cheese and butter until they look like frosting, then add the flour and salt and mix just until it clumps together. Divide the dough in half, pat each into a flat disk, wrap tightly in plastic, and chill for at least 30 minutes so it firms up and becomes easy to roll.
- Make the Beef Filling:
- Melt the butter in a skillet, cook the onion until soft and translucent, then add garlic and let it sizzle for a minute. Brown the beef, breaking it up with your spoon, then stir in all the spices, pour in the broth, and simmer until the liquid mostly disappears and the filling smells like a spice cupboard in the best way.
- Preheat and Prep:
- Set your oven to 200 degrees Celsius and line two baking sheets with parchment paper. This keeps the bottoms from sticking and makes cleanup so much easier.
- Roll and Cut:
- Roll out one disk of chilled dough on a floured surface until it is about 3 millimeters thick, then use a round cutter to stamp out circles. Gather the scraps, re-roll, and keep cutting until you have used all the dough.
- Fill and Seal:
- Place half the pastry rounds on your baking sheets, spoon a heaping teaspoon of cooled filling onto each, then brush the edges with a little water, top with another round, and press the edges with a fork to seal. The fork makes those pretty crimped edges and keeps the filling from leaking out.
- Egg Wash and Vent:
- Brush the tops with beaten egg for that shiny golden finish, then cut a tiny slit in the center of each so steam can escape. This prevents them from puffing up too much and bursting in the oven.
- Bake:
- Slide the sheets into the oven and bake for 18 to 22 minutes, until the tops are golden brown and the pastry looks crisp. Let them cool on the pan for a few minutes before moving them to a wire rack.
Pin It I brought a platter of these to a holiday party once, still warm and dusted with a little extra flour. They disappeared in minutes, and three people asked for the recipe before I even took off my coat. One guest told me they reminded her of her childhood in Quebec, and she stood in the kitchen with me, eyes closed, just holding one and smelling it. Food has that power sometimes, to take you somewhere you thought you had lost.
How to Store and Reheat
These keep in an airtight container in the fridge for up to three days, and they taste just as good cold as they do warm. If you want to reheat them, pop them in a 180 degree oven for about 8 minutes until the pastry crisps up again. I have also frozen unbaked ones on a tray, then transferred them to a freezer bag once solid, and baked them straight from frozen by adding 5 extra minutes to the baking time.
Serving Suggestions
I love serving these with a small bowl of cranberry chutney or grainy Dijon mustard on the side for dipping. They are perfect on a holiday appetizer spread alongside cheese, pickles, and crackers. Sometimes I make a double batch and serve half as appetizers, then freeze the rest for a quick dinner side with soup or salad on a busy weeknight.
Variations and Swaps
You can swap the ground beef for ground pork or a mix of both, which is more traditional in some Quebec families. If you want a richer filling, add finely diced mushrooms or a tablespoon of tomato paste when you brown the meat. For a lighter version, try ground turkey, but add an extra tablespoon of butter to keep it moist.
- Add a pinch of nutmeg to the spice mix for a warmer, deeper flavor.
- Use puff pastry instead of cream cheese dough if you are short on time, though it will not be quite as tender.
- Stir in a tablespoon of maple syrup to the filling for a subtle sweetness that plays beautifully with the spices.
Pin It These little pastries have become one of those recipes I make without thinking, my hands knowing the rhythm of rolling and filling and sealing. They bring people together, and every time I pull a tray from the oven, I think of that neighbor and her tea towel lined basket.
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 refrigerated, wrapped tightly in plastic wrap.
- → What makes tourtières different from regular meat pies?
Tourtières are distinguished by their unique spice blend of allspice, cinnamon, and cloves, which gives them a warm, aromatic flavor profile characteristic of Canadian cuisine.
- → Can I freeze these mini tourtières?
Yes, you can freeze them before or after baking. Freeze unbaked on a tray, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- → What can I serve with mini beef tourtières?
These pair wonderfully with cranberry chutney, Dijon mustard, or a tangy tomato relish. They also complement holiday spreads and cheese platters beautifully.
- → Can I substitute the ground beef with another meat?
Absolutely. Ground pork, turkey, or a beef-pork blend work excellently. Adjust seasoning slightly as needed to complement the meat choice.
- → Why is my pastry tough instead of flaky?
Overworking the dough develops gluten, making it tough. Mix just until combined, keep butter cold, and ensure dough is properly chilled before rolling.