Save The smell of cinnamon and allspice drifting through the kitchen on a cold December afternoon is what I think of every time I pull these little pastries from the oven. I was helping my neighbor prepare for her holiday open house when she showed me how to make mini tourtières, and I was amazed at how such a small bite could carry so much warmth and flavor. The cream cheese pastry was a revelation, tender and rich without being fussy. I stood at her counter, crimping edges with a fork and listening to her stories about her grandmother in Quebec. By the time we finished, I had flour on my sleeves and a new tradition in my heart.
I remember the first time I brought these to a potluck, worried they might be too unusual or old fashioned. Within twenty minutes, the platter was empty and three people had asked for the recipe. One friend said they tasted like a hug, which made me laugh, but I understood exactly what she meant. There is something about the buttery pastry and the gently spiced meat that feels both comforting and celebratory. Now I make a double batch every December and keep half in the freezer for unexpected guests.
Ingredients
- Cream cheese (softened): This is what makes the pastry so tender and flaky without needing to fuss with cold water or precise techniques, just let it sit at room temperature for about an hour before starting.
- Unsalted butter (cold and diced): Keep it chilled so it creates pockets of steam as it bakes, giving you those beautiful layers, and dice it small so it blends quickly.
- All purpose flour: I use regular flour and it works perfectly, no need for fancy pastry flour, just measure carefully and avoid overworking the dough.
- Ground beef: I prefer 85% lean because a little fat keeps the filling moist, but drain any excess after browning so the pastry does not get soggy.
- Onion (finely chopped): Dice it small so every bite has a hint of sweetness, and cook it slowly until it turns translucent and soft.
- Garlic (minced): Fresh garlic makes all the difference here, adding a quiet depth that powdered garlic just cannot match.
- Ground allspice: This is the spice that surprised me most, warm and a little mysterious, it ties the whole filling together.
- Ground cinnamon: Just enough to add warmth without making the filling taste sweet, it plays beautifully with the beef.
- Ground cloves: Use a light hand, cloves are potent, but that tiny bit adds a festive note you will recognize but cannot quite name.
- Dried thyme: It brings an earthy, herbal balance to the sweet spices, grounding the filling and making it savory.
- Beef broth: This keeps the meat tender and moist, and as it simmers down, it concentrates all those wonderful flavors.
- Fresh parsley (chopped): Optional but lovely, it adds a fresh brightness right at the end that lifts the whole filling.
- Egg (beaten): The egg wash gives the pastries that gorgeous golden shine and makes them look bakery perfect.
Instructions
- Make the pastry dough:
- Blend the softened cream cheese and cold butter together until smooth and creamy, then add the flour and salt and mix just until a soft dough comes together. Divide it in half, flatten each piece into a disk, wrap them in plastic, and chill for at least 30 minutes so the dough is easy to roll.
- Cook the beef filling:
- Melt the butter in a skillet over medium heat, add the onion and cook until soft and translucent, then stir in the garlic for about a minute. Add the ground beef and break it up with a spoon, cooking until browned, then stir in all the spices, salt, and pepper, pour in the beef broth, and simmer until the liquid mostly evaporates and the filling is thick and fragrant.
- Cool and finish the filling:
- Remove the skillet from the heat, stir in the fresh parsley if using, and let the filling cool completely before assembling. If you try to fill the pastries while the meat is warm, the dough will get soft and sticky.
- Preheat and prep:
- Set your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line two baking sheets with parchment paper so the pastries do not stick.
- Roll and cut the pastry:
- On a lightly floured surface, roll out one disk of dough to about 3 millimeters thick, then use a 7 centimeter round cutter to cut as many circles as you can. Gather the scraps, reroll gently, and cut more rounds.
- Fill and seal:
- Place half of the pastry rounds on your prepared baking sheets, spoon a heaping teaspoon of cooled beef filling onto the center of each, then brush the edges lightly with water, top with another pastry round, and press the edges together with a fork to seal.
- Egg wash and vent:
- Brush the top of each mini tourtiere with beaten egg for a beautiful golden finish, then use a sharp knife to cut a small slit in the top so steam can escape. This keeps the pastries from puffing up too much or bursting.
- Bake until golden:
- Slide the baking sheets into the preheated oven and bake for 18 to 22 minutes, watching for a rich golden brown color. Let them cool on the sheet for a few minutes before transferring to a serving plate.
Save One Christmas Eve, I was running late and pulled a batch of these from the freezer, baked them straight from frozen, and they turned out perfectly. My sister in law asked if I had been baking all day, and I just smiled and let her think I had. That is when I realized these little pastries were not just delicious, they were also incredibly forgiving and practical. They have become my secret weapon for looking effortlessly prepared.
Serving Suggestions
I love serving these warm with a small dish of cranberry chutney or grainy Dijon mustard on the side. The tartness of the cranberry or the sharpness of the mustard cuts through the richness of the pastry and complements the spiced beef beautifully. For a more casual gathering, I have set them out on a wooden board with pickles and aged cheddar, and they disappeared just as fast. They are elegant enough for a formal appetizer spread but humble enough to enjoy with a beer while watching a hockey game.
Storage and Freezing
Once baked, these keep in an airtight container in the fridge for up to three days, and they reheat beautifully in a 180 degree oven for about 8 minutes. I often make them ahead unbaked, arrange them on a parchment lined tray, freeze until solid, then transfer to a freezer bag where they keep for up to three months. When I need them, I brush with egg wash and bake from frozen, adding just a few extra minutes to the baking time. It feels like a gift to my future self every time I open the freezer and see a stash waiting.
Variations and Extras
If you want to add a little more depth to the filling, finely diced mushrooms sauteed with the onion bring an earthy richness that pairs wonderfully with the spices. I have also tried adding a tablespoon of tomato paste for a slightly richer, deeper flavor, and it worked beautifully. Some people like to use ground pork instead of beef, or a mix of the two, which gives a slightly sweeter, more delicate filling.
- Try a pinch of nutmeg in the filling for an extra layer of warmth.
- Swap thyme for sage if you prefer a more rustic, herbaceous flavor.
- Brush the tops with melted butter instead of egg wash for a softer, richer finish.
Save These little pastries have become more than just a recipe in my kitchen, they are a tradition, a conversation starter, and a way to share a piece of warmth with the people I love. I hope they bring you as much joy as they have brought me.
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. Wrap the dough disks tightly in plastic wrap to prevent drying. Let it sit at room temperature for 5-10 minutes before rolling if it becomes too firm.
- → What makes tourtières traditionally Canadian?
Tourtières are a beloved French-Canadian meat pie, traditionally served during the Christmas season and holidays in Quebec. The distinctive spice blend of allspice, cinnamon, and cloves gives them their characteristic flavor that sets them apart from other meat pies.
- → Can I freeze these mini tourtières?
Absolutely. You can freeze unbaked assembled tourtières on a baking sheet, then transfer to freezer bags once solid. Bake directly from frozen, adding 5-7 minutes to the cooking time. Alternatively, bake first and reheat from frozen at 180°C for 10-12 minutes.
- → What can I serve alongside these appetizers?
Mini beef tourtières pair beautifully with cranberry chutney, Dijon mustard, or a tangy fruit compote. For a complete appetizer spread, serve with pickled vegetables, aged cheddar, and a crisp white wine or light beer.
- → Can I substitute the ground beef with another meat?
Yes, ground pork, veal, or a combination of beef and pork work wonderfully. Traditional tourtières often use a mixture of meats. Game meats like venison can also be used for a more rustic flavor. Adjust cooking time as needed based on the meat's fat content.
- → Why is my pastry tough instead of flaky?
Tough pastry usually results from overworking the dough or using warm butter. Ensure your butter is cold and diced, mix just until the dough comes together, and avoid excessive kneading. Proper chilling time is also essential for tender, flaky results.