Mini Beef Tourtières

The kitchen smelled like Christmas morning even though it was mid-October. I was testing recipes for a holiday party that was still weeks away, and the scent of cinnamon and allspice had filled every corner of my apartment. My neighbor knocked to ask if everything was okay, then stayed for twenty minutes taste-testing these little pastries straight off the baking sheet. That year, I made them three more times before December even started.

I brought a tray of these to a potluck once, tucked between casseroles and store-bought cookies. Within fifteen minutes, someone asked if I was selling them. Another person wanted the recipe texted to her immediately. I stood by the table refilling the empty spots and realized I had accidentally made the thing everyone remembered most about that night.

Ingredients

• Cream cheese, softened: This is what makes the pastry impossibly flaky and rich without being greasy, let it sit at room temperature for about an hour so it blends smoothly.
• Unsalted butter, cold and diced: Cold butter creates steam pockets as it bakes, giving you those delicate layers that shatter when you bite in.
• All-purpose flour: The backbone of your pastry, measure it properly by spooning it into the cup and leveling off or your dough will be too stiff.
• Ground beef: Choose something with a little fat, around 15 percent, so the filling stays moist and flavorful after baking.
• Ground allspice: This is the secret spice that makes people pause and ask what they are tasting, it adds warmth without being obvious.
• Ground cinnamon: Just enough to make the filling smell like a holiday without crossing into dessert territory.
• Beef broth: It keeps the meat from drying out and helps the spices meld together into something cohesive and savory.
• Egg, beaten: Brushing this over the tops gives you that glossy golden finish that makes them look bakery perfect.

Instructions

Mix the pastry:

Beat the cream cheese and butter together until they look like one smooth thing, no streaks. Then fold in the flour and salt just until it comes together into a soft dough, overworking it will make it tough.

Chill the dough:

Divide it in half, flatten each piece into a disk, wrap tightly, and let it rest in the fridge for at least half an hour. This step is not optional, cold dough is the only kind that rolls out without sticking everywhere.

Cook the filling:

Melt butter in a skillet, add the onion until it goes soft and translucent, then toss in garlic for just a minute until it smells amazing. Brown the beef completely, breaking it into small crumbles, then stir in all the spices and pour in the broth to let everything simmer down until the pan is nearly dry.

Cool and rest:

Take the filling off the heat, stir in parsley if you are using it, and let it cool completely before you start assembling. Warm filling will melt your pastry and turn everything into a mess.

Roll and cut:

Roll out half the dough on a floured surface until it is about as thick as two stacked credit cards, then cut out circles with a round cutter. Gather scraps, re-roll gently, and keep going until you have used it all.

Fill and seal:

Place a heaping teaspoon of filling in the center of half your rounds, brush the edges with a little water, then press another round on top and crimp the edges firmly with a fork. Make sure they are sealed or the filling will leak out and burn on the pan.

Egg wash and vent:

Brush the tops with beaten egg to get that beautiful shine, then cut a tiny slit in the top of each one so steam can escape. Skip this and they might puff up and split in weird places.

Bake until golden:

Slide them into a preheated oven and bake for 18 to 22 minutes, watching for that deep golden color on top. Let them cool on the pan for a few minutes before moving them or the bottoms might stick.

Save

One winter evening, I pulled a batch out of the oven just as my brother arrived unannounced with his new girlfriend. She was nervous, quiet, picking at the edge of her sweater. I handed her one of these still warm from the pan, and she took a bite and smiled for the first time all night. By the end of the evening, she had eaten four and asked if I would teach her how to make them.

Make Ahead Magic

You can prepare the dough up to two days early and keep it wrapped tightly in the fridge, or freeze it for up to a month. The filling also keeps beautifully in the fridge for three days, which means you can do all the messy work in advance and just assemble and bake on the day of your party. I have even frozen the assembled unbaked pastries on a tray, then transferred them to a bag once solid, and they bake perfectly straight from frozen with just a few extra minutes in the oven.

Serving Suggestions

These shine brightest on a platter with something tangy alongside them. I love serving them with a small bowl of cranberry chutney or grainy Dijon mustard for dipping, the sweetness or sharpness cuts through the richness in the best way. They are also wonderful tucked into a lunchbox still warm, or set out on the counter during a holiday open house where people can grab them between conversations.

Flavor Variations

Once you have made these a few times, you can start experimenting. I have added finely diced mushrooms to the beef for a deeper, earthier flavor, and I have swapped the beef for ground pork with a pinch of sage. Some people like a bit of grated sharp cheddar folded into the filling just before it cools, and others add a few dried cranberries for a surprise pop of sweetness.

• Try adding two tablespoons of finely chopped mushrooms to the filling for extra umami depth.
• Swap half the beef for ground pork and add a pinch of dried sage for a different spin.
• Brush the tops with melted butter instead of egg wash for a softer, richer finish.

Save

These little pastries have become my go to whenever I want to feel like I have really shown up for someone. They are small enough to feel special, but easy enough that I never regret making them.

Recipe FAQs

→ Can I prepare the pastry dough in advance?

Yes, the cream cheese pastry can be made up to 2 days ahead and stored refrigerated. Wrap tightly in plastic wrap to prevent drying.

→ What makes tourtières traditionally Canadian?

Tourtières are a classic French-Canadian dish, traditionally featuring spiced meat filling with warm spices like allspice, cinnamon, and cloves, often served during Christmas and New Year celebrations.

→ Can I freeze these mini tourtières?

Yes, you can freeze them before or after baking. Freeze unbaked tourtières on a tray, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to cooking time.

→ What can I substitute for ground beef?

Ground pork, turkey, or a mixture of beef and pork work well. Adjust seasoning as needed, as different meats have varying flavor intensities.

→ How do I prevent soggy bottoms on the pastries?

Ensure the beef filling is completely cooled before assembling, and that excess liquid has evaporated during cooking. Baking on parchment-lined sheets also helps achieve crispy, golden crusts.

→ What are the best accompaniments for serving?

Traditional pairings include cranberry chutney, Dijon mustard, or fruit-based relishes. The sweet-tart flavors complement the savory spiced meat beautifully.