Save The radio was playing Christmas carols when I first pulled a tray of these from the oven, and the smell of cinnamon and allspice filled the kitchen so fast I thought the neighbors might knock. My aunt had mentioned tourtière once at a family dinner, describing it as something her French Canadian grandmother made every December, but she'd never actually shown me how. I decided to make my own version, smaller and easier to pass around at parties, and the moment I bit into that first one, flaky and warm with just a hint of clove, I understood why people guard their family recipes. These little pastries disappeared so quickly that year I had to bake a second batch before guests even arrived.
I brought these to a potluck once where everyone else had made desserts, and by the end of the night, my empty tray was the only one people were still talking about. One friend kept asking what the secret spice was, convinced I'd added something exotic, but it was just the combination of allspice, cinnamon, and cloves working together. A neighbor who grew up in Quebec took one bite and got quiet for a second, then said it reminded her of her grandmother's kitchen. That's when I realized these weren't just appetizers, they were little vessels of memory and comfort. I've been making them every December since, and they always feel like a small gift I get to share.
Ingredients
- Cream cheese (225 g): This is what makes the pastry impossibly tender and rich, softened just enough to blend smoothly with the butter without turning greasy.
- Unsalted butter (225 g): Cold and diced, it creates those flaky layers you want in a good pastry, so don't let it warm up before mixing.
- All-purpose flour (2 cups): The structure that holds everything together, measured lightly so the dough stays soft and easy to roll.
- Salt (1/2 tsp for pastry, 1/2 tsp for filling): Balances the richness in the dough and brings out the savory depth in the beef.
- Ground beef (450 g): The hearty base of the filling, browned until just cooked through so it stays moist and flavorful.
- Onion (1 small, finely chopped): Adds sweetness and body to the filling, cooked until soft and nearly translucent.
- Garlic (1 clove, minced): A quick hit of warmth and aroma that deepens the savory notes without overpowering the spices.
- Ground allspice (1/2 tsp): The soul of tourtière, giving that distinctive warmth that feels both festive and comforting.
- Ground cinnamon (1/2 tsp): Plays beautifully with the allspice, adding a gentle sweetness that isn't sugary.
- Ground cloves (1/4 tsp): Use sparingly because it's strong, but it adds a mysterious depth that makes people ask questions.
- Dried thyme (1/2 tsp): An earthy counterpoint to the sweet spices, grounding the filling with a hint of herbaceousness.
- Black pepper (1/4 tsp): Just enough to give a subtle kick without making things spicy.
- Beef broth (1/4 cup): Keeps the filling moist and helps the spices meld together as it simmers down.
- Fresh parsley (1 tbsp, chopped): Stirred in at the end for a touch of brightness and color, though you can skip it if you don't have any.
- Egg (1, beaten): Brushed on top for that glossy, golden finish that makes them look bakery perfect.
Instructions
- Mix the pastry:
- Blend the softened cream cheese and cold diced butter in a large bowl until smooth and creamy, then add the flour and salt, mixing just until a soft dough comes together. Divide it in half, flatten each piece into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes so it firms up and becomes easier to roll.
- Cook the filling:
- Melt the butter in a skillet over medium heat, add the chopped onion, and cook until it turns soft and translucent, then stir in the minced garlic for about a minute. Add the ground beef and cook, breaking it up with a spoon, until browned all over, then stir in the allspice, cinnamon, cloves, thyme, salt, and pepper, pour in the beef broth, and simmer until most of the liquid evaporates, about 5 minutes.
- Cool and prep:
- Remove the skillet from the heat, stir in the chopped parsley, and let the filling cool completely while you preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
- Roll and cut:
- On a floured surface, roll out one disk of chilled dough to about 3 mm thick, then use a 7 cm round cutter to stamp out as many circles as you can. Place half of the rounds on your prepared baking sheets, spacing them a little apart.
- Fill and seal:
- Spoon a heaping teaspoon of the cooled beef filling onto the center of each pastry round on the sheets, lightly brush the edges with water, then top with another pastry round and press the edges together with a fork to seal them tightly.
- Finish and bake:
- Brush the tops of each mini tourtière with the beaten egg, then use a sharp knife to cut a small slit in the center of each one so steam can escape. Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown, then let them cool slightly on the tray before serving.
Save One winter evening, I served these alongside a big pot of soup, and my husband grabbed three before he even sat down. He said they reminded him of something his grandmother used to make, though hers were full-sized pies, and suddenly we were swapping stories about holiday foods and the people who made them. It's funny how a little pastry can open up a whole conversation about memory and tradition. That night, these weren't just appetizers, they were bridges between generations and kitchens we'd never visited together.
Make Ahead Magic
The beauty of these mini tourtières is how well they wait for you. You can make the pastry dough up to two days ahead and keep it wrapped tightly in the fridge, and the filling can sit in a covered container right next to it. When you're ready to bake, just roll, fill, and pop them in the oven, and your kitchen will smell like you've been working all day. I've even frozen the assembled, unbaked pastries on a tray, then transferred them to a freezer bag once solid, and baked them straight from frozen by adding a few extra minutes to the oven time.
Serving Suggestions
These are perfect warm or at room temperature, which makes them ideal for parties where food sits out for a while. I like to serve them with a small bowl of cranberry chutney or grainy Dijon mustard on the side, something with a little tang to cut through the richness. They also pair beautifully with a crisp white wine or a light beer, and I've seen people dunk them in ketchup at casual gatherings, which somehow works. If you want to get fancy, a drizzle of balsamic reduction or a dollop of sour cream adds an elegant touch without much effort.
Variations and Swaps
If you want to add more depth to the filling, finely diced mushrooms are a wonderful addition, just cook them down with the onions until all their moisture evaporates. Ground pork or a mix of pork and beef also works beautifully and gives a slightly sweeter, richer flavor that some people prefer. For a vegetarian version, I've swapped the beef for lentils and added a splash of soy sauce and a pinch of smoked paprika, and while it's different, it's still delicious.
- Try adding a pinch of nutmeg to the filling for an extra layer of warmth.
- Swap the parsley for fresh chives or a bit of sage if you want a more herbaceous note.
- Brush the tops with melted butter instead of egg wash for a softer, more rustic finish.
Save Every time I pull a tray of these from the oven, I'm reminded that the best recipes are the ones that bring people together, whether it's around a holiday table or a casual weeknight snack. Make a batch, share them with people you care about, and watch how quickly they vanish.
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. Wrap it tightly in plastic wrap to prevent drying out.
- → What makes tourtières different from regular meat pies?
Tourtières are distinguished by their unique spice blend featuring allspice, cinnamon, and cloves, which gives them their characteristic warm, aromatic flavor profile rooted in French-Canadian tradition.
- → Can I freeze these mini tourtières?
Absolutely. Freeze unbaked tourtières on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- → What can I serve alongside these appetizers?
Cranberry chutney, Dijon mustard, or a tangy fruit preserve complement the spiced beef filling beautifully. A simple green salad also works well for a lighter option.
- → Can I substitute the ground beef with another protein?
Yes, ground pork, turkey, or a combination of beef and pork work excellently. Adjust seasoning to taste as different meats may require slight modifications to the spice balance.
- → Why is my pastry tough instead of flaky?
Overworking the dough develops gluten, making it tough. Mix just until combined, keep ingredients cold, and ensure proper chilling time before rolling out.