Mini Beef Tourtières

Last winter, my neighbor Marie invited me over for her annual holiday open house. When I bit into one of these tiny pastries, the combination of that impossibly tender crust and warmly spiced beef stopped me mid-conversation. She laughed and handed me the recipe, written on a stained index card in her mother's handwriting. Now they're the first thing people ask for when they see me prepping my holiday menu.

I made three batches for my sister's engagement party last month. My brother-in-law stood by the cooling rack, popping them into his mouth faster than I could transfer them to the serving platter. By the time I carried the platter out, I had to run back to the kitchen to make more because he'd eaten nearly half of them straight from the rack.

Ingredients

• Cream cheese: Use full-fat, softened completely to room temperature for the smoothest dough that wont tear when you roll it
• Cold butter: Keep it cold until the moment it hits the bowl, creating those flaky layers that make pastry so magical
• Ground beef: Medium-fat blend works best here since the spices need a little fat to carry their flavor through the filling
• Allspice, cinnamon, and cloves: This classic French-Canadian spice trio gives tourtières their distinctive aromatic warmth
• Beef broth: Deglazes the pan and helps the spices bloom, then evaporates to concentrate the flavors without making the filling soggy
• Egg wash: The secret to that gorgeous golden sheen that makes these look like they came from a bakery

Instructions

Make the pastry dough:

Blend softened cream cheese and cold butter until completely smooth, then fold in the flour and salt until the dough just comes together. Dont overwork it or the pastry will be tough. Wrap and chill for at least 30 minutes so the dough relaxes and becomes easier to handle.

Cook the spiced beef filling:

Sauté onion until translucent, add garlic briefly, then brown the ground beef thoroughly. Stir in the warm spices, thyme, salt, and pepper, then deglaze with beef broth and let it simmer until almost dry. The filling needs to cool completely before filling, or you'll have soggy bottoms and pastry that wont seal properly.

Roll and cut the pastry:

Roll the chilled dough to about 1/8 inch thick on a well-floured surface, lifting and turning frequently to prevent sticking. Cut as many rounds as possible, then gather scraps, chill briefly, and re-roll once more.

Fill and seal the tourtières:

Place a teaspoon of cooled filling on each round, leaving a clean border. Brush edges with water, top with another round, and press firmly to seal. Crimp with a fork for that classic homemade look and to ensure they stay closed during baking.

Give them their golden finish:

Brush each pastry with beaten egg, then cut a tiny steam vent in the top so pressure doesnt build up and break the seal. Bake until deeply golden, watching carefully in the last few minutes since the egg wash can go from perfect to overdone quickly.

Save

My daughter helped me make these for Christmas Eve last year. She was in charge of the fork crimping and got so carried away making pretty patterns that we nearly ran out of time before guests arrived. Now every time she sees a fork, she asks if were making those little meat pies again.

Make-Ahead Magic

You can assemble the entire tray of tourtières, freeze them uncovered until solid, then transfer to a freezer bag. Bake straight from frozen, adding just 3-4 extra minutes to the baking time. Having a tray of these in the freezer makes me feel like I'm winning at hosting.

Serving Suggestions

These pair beautifully with something sharp and tangy to cut through the rich pastry. I like setting out small bowls of Dijon mustard, cornichons, or a homemade cranberry sauce. They're substantial enough to work as a light main course with a simple green salad, too.

Customization Ideas

Once you master the basic recipe, these little pastries welcome all sorts of variations. The cream cheese dough is incredibly forgiving and the spiced filling base works with different proteins or additions.

• Try swapping ground pork or a pork-beef blend for a slightly sweeter, more traditional Québécois filling
• Add finely diced mushrooms or cooked, crumbled bacon to the beef for extra depth of flavor
• Make a vegetarian version using lentils, walnuts, and the same spice blend

Save

There's something deeply satisfying about handing someone a warm, flaky pastry filled with spiced beef. These little tourtières have become my go-to for bringing people together around the table.

Recipe Help & Answers

→ How is the pastry for these mini tourtières made?

The pastry is a delicious cream cheese variety, prepared by blending softened cream cheese with cold diced butter until smooth. All-purpose flour and a touch of salt are then mixed in to form a soft, workable dough, which is then chilled before rolling.

→ What gives the beef filling its unique flavor profile?

The savory ground beef filling is seasoned with a warming blend of spices, including ground allspice, cinnamon, and cloves, along with dried thyme, salt, and pepper. Finely chopped onion and minced garlic are sautéed first to build a robust aromatic base.

→ Can the pastry be prepared in advance?

Yes, for convenience, the cream cheese pastry dough can be prepared up to two days ahead of time. After mixing, simply divide it into disks, wrap tightly, and refrigerate until you are ready to assemble your mini tourtières.

→ What are some recommended accompaniments for these savory pastries?

These mini tourtières are wonderfully complemented by tangy sauces. Consider serving them with a vibrant cranberry chutney or a sharp, zesty Dijon mustard to enhance their rich, savory flavors.

→ Are there any variations I can make to the filling?

Certainly! To add even more richness to your filling, you can finely dice and sauté 2 tablespoons of mushrooms along with the onions and garlic. This addition deepens the umami notes within the spiced beef.