Mini Beef Tourtières (Printable)

Flaky pastries filled with spiced ground beef, allspice, and cinnamon. Perfect Canadian-inspired appetizers.

# What You'll Need:

→ Cream Cheese Pastry

01 - 8 oz cream cheese, softened
02 - 8 oz unsalted butter, cold and diced
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt

→ Beef Filling

05 - 1 lb ground beef
06 - 1 small onion, finely chopped
07 - 1 clove garlic, minced
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 cup beef broth
15 - 1 tablespoon fresh parsley, chopped
16 - 1 tablespoon unsalted butter

→ Assembly

17 - 1 egg, beaten for egg wash

# Directions:

01 - In a large bowl, blend softened cream cheese and cold diced butter until smooth. Add flour and salt, mixing until a soft dough forms. Divide dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a skillet over medium heat, melt 1 tablespoon butter. Add chopped onion and cook until translucent, approximately 3-4 minutes. Add minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it apart with a spoon. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper. Pour in beef broth and simmer until mostly evaporated, about 5 minutes. Remove from heat, stir in fresh parsley, and allow to cool completely.
03 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
04 - Roll out pastry dough on a lightly floured surface to 1/8 inch thickness. Cut rounds using a 2.75-inch round pastry cutter. Place half the rounds on prepared baking sheets.
05 - Spoon 1 heaping teaspoon of cooled beef filling onto each round on the baking sheets. Brush pastry edges lightly with water, then top with remaining pastry rounds. Seal edges firmly using the tines of a fork.
06 - Brush tops of assembled tourtières with beaten egg. Using a small knife, cut a small slit in the top of each pastry to allow steam to escape during baking.
07 - Bake for 18-22 minutes, or until pastries are golden brown. Remove from oven and allow to cool slightly before serving.

# Expert Tips:

01 -
  • The cream cheese pastry melts in your mouth and stays tender even after cooling, which means no sad, chewy leftovers.
  • You can make the dough and filling a day ahead, then assemble and bake right before company shows up.
  • The warm spice blend tastes like the holidays without being sweet, so they work for any gathering all winter long.
02 -
  • If your dough gets too soft while you're working with it, pop it back in the fridge for 10 minutes, or it will tear and stick to everything.
  • Let the filling cool completely before assembling, or the heat will melt the pastry and you'll end up with soggy bottoms.
  • Don't skip the steam vent on top, I learned that the hard way when a few of mine burst open in the oven like tiny savory volcanoes.
03 -
  • Chill your pastry cutter in the fridge for a few minutes before using it, the cold edge cuts cleaner and prevents sticking.
  • If you're making a big batch, keep the rolled dough and cut rounds covered with a damp towel so they don't dry out while you work.
  • Reheat leftovers in a 180°C (350°F) oven for about 8 minutes to bring back the flakiness, the microwave will make them soggy.
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