Save to Pinterest My neighbor taught me to make these one snowy December afternoon when I mentioned wanting something festive but not fussy. She pulled out her grandmother's old recipe card, smudged with butter stains, and we spent the next hour folding dough and swapping stories. The smell of allspice and cinnamon filled my kitchen in a way I hadn't expected, warm and almost mysterious. By the time we pulled the first tray from the oven, golden and puffed, I knew this would become my go-to for every winter gathering. They disappeared so fast at my holiday party that year, I had to guard the last few for myself.
I made a double batch for my cousin's engagement party, arranging them on my grandmother's old platter. Guests kept asking what they were, intrigued by the golden little parcels. One friend, a vegetarian, was visibly disappointed she couldn't try them, so I promised to make a mushroom version next time. Watching everyone stand around the table, laughing and reaching for just one more, reminded me why I love cooking for people. Food this good doesn't need much explanation, it just needs to be warm and within reach.
Ingredients
- Cream cheese (225 g): This is what makes the pastry impossibly tender and gives it that melt-in-your-mouth texture you can't get from regular pie dough.
- Unsalted butter (225 g, cold and diced): Cold butter creates those flaky layers, so don't let it soften or you'll lose the magic.
- All-purpose flour (2 cups): The structure that holds everything together, measure it lightly so the dough stays tender.
- Salt (1/2 tsp, for pastry): Just enough to wake up the richness without making it taste savory.
- Ground beef (450 g): The hearty base of the filling, choose something with a bit of fat so it stays juicy.
- Onion (1 small, finely chopped): Adds sweetness and depth once it softens in the butter.
- Garlic (1 clove, minced): A whisper of sharpness that rounds out the spices beautifully.
- Ground allspice (1/2 tsp): The soul of tourtière, warm and subtly complex.
- Ground cinnamon (1/2 tsp): Brings a gentle sweetness that plays perfectly with the beef.
- Ground cloves (1/4 tsp): Use sparingly, it's powerful but adds an unforgettable warmth.
- Dried thyme (1/2 tsp): Earthy and herbal, it balances the sweeter spices.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season confidently, the filling needs it.
- Beef broth (1/4 cup): Keeps the meat moist and adds a savory backbone.
- Fresh parsley (1 tbsp, chopped): A bright finish that cuts through the richness.
- Butter (1 tbsp, for filling): Helps the onions caramelize and adds a touch of luxury.
- Egg (1, beaten): Brushed on top for that glossy, bakery-style finish.
Instructions
- Make the pastry:
- 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 becomes easy to roll.
- Cook the filling:
- Melt the butter in a skillet over medium heat, add the onion, and cook until it turns soft and translucent. Toss in the garlic for a minute, then add the ground beef, breaking it up as it browns, and stir in all the spices, salt, and pepper. Pour in the beef broth and let it simmer until the liquid mostly cooks off, about 5 minutes, then remove from heat, stir in the parsley, and let it cool completely.
- Preheat and prep:
- Set your oven to 200°C (400°F) and line two baking sheets with parchment paper.
- Roll and cut the dough:
- On a floured surface, roll out one disk of chilled pastry to about 3 mm thick, then use a 7 cm round cutter to stamp out circles. Arrange half of them on your prepared baking sheets.
- Fill and seal:
- Spoon a heaping teaspoon of the cooled beef filling onto the center of each round, brush the edges lightly with water, then top with another pastry circle and press the edges firmly with a fork to seal.
- Egg wash and vent:
- Brush the tops with beaten egg for a beautiful golden sheen, then cut a tiny slit in the center of each so steam can escape.
- Bake until golden:
- Slide the trays into the oven and bake for 18 to 22 minutes, until the pastries puff up and turn a rich golden brown. Let them cool for a few minutes before serving so nobody burns their tongue on the hot filling.
Save to Pinterest The first time I served these at a potluck, someone asked if I'd bought them from a French bakery. I laughed and admitted I'd been elbow-deep in dough just hours earlier. That compliment, though, made all the flour on my counter and the butter under my nails feel worth it. There's something deeply satisfying about making people pause mid-conversation to ask for the recipe.
Storing and Reheating
These keep in an airtight container in the fridge for up to three days, though they rarely last that long. Reheat them in a 180°C (350°F) oven for about 10 minutes to crisp the pastry back up. I've also frozen unbaked ones on a tray, then transferred them to a freezer bag once solid, they bake beautifully straight from frozen with just a few extra minutes in the oven. It's like having a secret stash of homemade goodness ready whenever you need it.
Serving Suggestions
I love setting these out with a small bowl of cranberry chutney and another of grainy Dijon mustard for dipping. The tartness of the cranberry cuts through the richness, while the mustard adds a sharp little kick. They're perfect alongside mulled wine or a crisp white, and they make any gathering feel a little more special. If you're serving them as a main course appetizer, plan on three or four per person, they're small but surprisingly filling.
Variations and Substitutions
If you want a deeper flavor, try adding finely diced mushrooms to the filling, they add an earthy richness that's almost meaty. Ground pork works beautifully in place of beef, or you can do half and half for a more traditional tourtière vibe. For a lighter version, I've used ground turkey, though you'll want to add an extra tablespoon of butter to keep it moist.
- Swap the beef broth for chicken or vegetable stock if that's what you have on hand.
- Add a pinch of nutmeg for an extra layer of warmth.
- Try a mix of sharp cheddar in the pastry dough for a savory twist.
Save to Pinterest Every time I pull a tray of these from the oven, I'm reminded that the best recipes are the ones that feel like a gift, both to make and to share. I hope they bring as much warmth to your table as they have 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 can I serve with mini tourtières?
These pair beautifully with cranberry chutney, Dijon mustard, or a tangy fruit preserve for a delicious contrast to the savory filling.
- → Can I freeze these before baking?
Absolutely. Assemble the tourtières, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- → Why add allspice and cinnamon to beef filling?
These warm spices are traditional in Canadian tourtière, adding depth and a subtle sweetness that balances the savory meat beautifully.
- → How do I prevent soggy bottoms?
Ensure the beef filling has cooled completely before assembling, and that excess liquid has evaporated during cooking. Bake on the middle rack for even heat distribution.
- → Can I use ground pork instead of beef?
Yes, ground pork or a combination of pork and beef works wonderfully and is often used in traditional tourtière preparations.