Mini Beef Tourtières (Printable)

Flaky pastries filled with savory spiced beef. A beloved Canadian appetizer perfect for any festive occasion.

# What You 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 into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Melt butter in a skillet over medium heat. 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 apart with a spoon, about 5-7 minutes. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper. Pour beef broth into the skillet and simmer until mostly evaporated, approximately 5 minutes. Remove from heat, stir in fresh parsley, and allow to cool.
03 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
04 - On a floured work surface, roll out one pastry disk to 1/8 inch thickness. Using a round pastry cutter, cut 2 3/4 inch rounds. Place half of the rounds on prepared baking sheets. Repeat with second dough disk.
05 - Place 1 heaping teaspoon of cooled beef filling on each pastry round. Brush edges lightly with water, top with another pastry round, and seal edges firmly using a fork.
06 - Brush the top of each assembled tourtière with beaten egg. Cut a small slit in the center of each pastry to allow steam to escape during baking.
07 - Bake for 18-22 minutes until tops are golden brown. Transfer to a cooling rack and allow to cool slightly before serving.

# Expert Advice:

01 -
  • The cream cheese pastry is incredibly tender and melts in your mouth without being greasy or heavy.
  • The spiced beef filling has a warmth that feels festive but not overpowering, making these addictive little bites.
  • They freeze beautifully unbaked, so you can pull out a tray anytime unexpected guests show up.
02 -
  • If the pastry gets too warm while rolling, it will stick and tear, so pop it back in the fridge for a few minutes if needed.
  • Don't skip cooling the filling completely before assembling, or the heat will melt the pastry and make sealing nearly impossible.
  • Pressing the edges with a fork isn't just decorative, it actually seals the pastries and prevents them from bursting open in the oven.
03 -
  • Use a light hand when sealing the edges, pressing too hard can make the pastry tough and dense.
  • If you want extra richness, add finely diced mushrooms to the filling along with the onion, it adds an earthy depth that's subtle but noticeable.
  • Brushing the egg wash evenly and generously gives you that beautiful golden color, but avoid letting it drip down the sides or it will glue the pastry to the pan.
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