Mini Beef Tourtières

The first time I encountered tourtières was at a friend's holiday party in Montreal, where these golden hand-held pies disappeared faster than she could replenish the platter. I watched her grandmother form them by memory, no recipe card needed, her hands dusted with flour as she sealed each little package with practiced efficiency. When I finally asked for the secret, she winked and said it's the cream cheese in the crust that makes people forget their manners. Last Christmas, I made three batches for my own gathering, and my brother-in-law stood by the cooling rack until I caught him sneaking the seventh one, claiming he was just quality control.

My daughter has appointed herself official pastry-cutter girl, pressing out rounds while I handle the spiced beef filling. We've developed a little assembly line at the kitchen island, her portioning the meat with surprising precision as I seal edges with a fork. Last week she suggested we add a tiny maple leaf cutout from the scraps on top of each one, which took twice as long but made her absurdly proud to serve them to her grandparents.

Ingredients

• 225 g cream cheese, softened: This is the magic ingredient that makes the pastry exceptionally tender and easy to work with, unlike traditional short crusts
• 225 g unsalted butter, cold and diced: Keep it cold until the moment it hits the flour, those tiny butter pockets are what creates flaky layers
• 2 cups all-purpose flour: Spoon and level it gently, packing the flour will make your pastry tough
• 1/2 tsp salt: Enhances all the flavors without making the dough taste salty
• 450 g ground beef: I like a bit of fat here for flavor, but drain excess if you're using a higher fat ratio
• 1 small onion, finely chopped: The sweetness balances the warming spices perfectly
• 1 clove garlic, minced: One is enough, you want it to support, not overpower
• 1/2 tsp ground allspice: The signature flavor that makes this distinctively tourtière
• 1/2 tsp ground cinnamon: Sounds unusual in savory food, but it's essential to the authentic taste
• 1/4 tsp ground cloves: A little goes a long way, use a light hand
• 1/2 tsp dried thyme: Fresh thyme works too, use about 1 tsp if you go that route
• 1/4 cup beef broth: Creates just enough moisture to bind the filling without making it soggy
• 1 tbsp fresh parsley, chopped: Adds little flecks of color and fresh brightness
• 1 tbsp unsalted butter: For sautéing the aromatics, building layers of flavor from the start
• 1 egg, beaten: The egg wash gives that beautiful golden bakery shine

Instructions

Make the cream cheese pastry:

Blend the softened cream cheese and cold butter until smooth, then add flour and salt, mixing just until a soft dough comes together. Divide it in half, pat into disks, wrap tightly, and let the dough rest in the refrigerator for at least 30 minutes, this relaxes the gluten and prevents shrinking during baking.

Prepare the spiced beef filling:

Melt butter in a skillet over medium heat and cook the onion until translucent, add garlic for just one minute so it doesn't turn bitter. Brown the ground beef thoroughly, breaking it up with a spoon, then stir in all those warm spices, the thyme, salt, and pepper. Pour in the beef broth and let it simmer until almost all the liquid has evaporated, about 5 minutes, then stir in parsley and let it cool completely, which is crucial for preventing soggy bottoms.

Get ready to assemble:

Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper for easy cleanup. Roll out the chilled dough on a lightly floured surface until it's about 3 mm thick, then cut as many 7 cm rounds as you can gather. Place half the rounds on your prepared sheets, ready to receive their filling.

Fill and seal the mini tourtières:

Spoon a heaping teaspoon of the cooled beef filling onto each pastry round, keeping it centered to prevent messy leaks. Brush the edges lightly with water, which acts as the glue, then top with another pastry round and crimp the edges firmly with a fork to seal them shut. Cut a tiny slit in the top of each one so steam can escape during baking, and brush with beaten egg for that gorgeous golden finish.

Bake until golden:

Bake for 18 to 22 minutes until they're deeply golden brown, rotating the pans halfway through for even coloring. Let them cool on the baking sheets for just a few minutes so the filling sets slightly before transferring to a serving platter, where they'll be devoured immediately.

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These have become my go-to contribution for holiday potlucks, traveling remarkably well and always earning me recipe requests. I love that they're elegant enough for a cocktail party but casual enough for a football Sunday gathering, the sort of versatile appetizer that makes any occasion feel special.

Make Ahead Magic

You can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator, which actually helps the flavors develop and meld together. The dough also benefits from resting overnight in the fridge, becoming more forgiving and easier to roll out without springing back. I often assemble the entire tray of unbaked tourtières, freeze them solid on the baking sheets, then transfer to freezer bags for impromptu entertaining.

Serving Suggestions

While these are absolutely perfect on their own, a small bowl of cranberry chutney on the side adds a festive tartness that cuts through the rich pastry. For cocktail parties, I arrange them on a wooden board with grainy mustard and cornichons, letting guests help themselves to the combination they prefer. They're also lovely passed on a tray with cocktails, the two-bite size making them ideal for standing and mingling.

Troubleshooting Your Tourtières

If your pastry feels too soft and sticky to work with, give it another 15 minutes in the refrigerator rather than adding more flour, which will make the crust tough. Should your egg wash pool in the little steam slits, gently blot it with a paper towel before baking, otherwise those spots will stay pale and doughy. If you're worried about the bottoms not browning sufficiently, position your oven rack in the lower third of the oven for the last few minutes of baking.

• Leaky filling usually means either the filling wasn't cooled completely or the edges weren't sealed firmly enough with water
• Pale tops can be remedied by a quick broiler finish, but watch them like a hawk because they'll go from golden to burned in seconds
• Soggy bottoms are almost always solved by baking on the lower oven rack and ensuring your oven is fully preheated before the pans go in

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There's something deeply satisfying about serving food that carries such tradition in every bite, and watching these little handheld pies bring people together never gets old. Hope your kitchen fills with as much warmth making them as mine has.

Recipe FAQs

→ What are Mini Beef Tourtières?

Mini Beef Tourtières are small, savory meat pies originating from French-Canadian cuisine. They feature a rich, flaky pastry crust filled with a seasoned ground beef mixture, often spiced with cinnamon, cloves, and allspice. They are typically served as appetizers or snacks.

→ Can I prepare parts of this dish in advance?

Yes, both the pastry dough and the beef filling can be made ahead. The cream cheese pastry can be prepared up to two days in advance and kept refrigerated. The beef filling can also be cooked and cooled, then stored in the refrigerator until ready for assembly.

→ What can I serve with these savory pastries?

These delightful mini pastries pair wonderfully with various accompaniments. Traditional options include cranberry chutney or a good quality Dijon mustard. For an added touch, a simple green salad or a light sour cream dip can complement their rich flavor.

→ What spices give Tourtières their unique flavor?

The distinctive flavor profile of these Tourtières comes from a blend of warm spices. Allspice, ground cinnamon, and ground cloves are key, often complemented by dried thyme. These spices provide a savory-sweet aroma that is characteristic of traditional Tourtière fillings.

→ How do I ensure my pastry crust is flaky and golden?

To achieve a flaky crust, ensure your butter and cream cheese are very cold when preparing the dough, and avoid overworking it. For a beautiful golden finish, brush the tops of the assembled pastries with a beaten egg wash just before baking. This helps create a rich, appealing color and a slightly crisp texture.