Save to Pinterest The kitchen smelled like butter and warm spices the afternoon I decided to tackle mini tourtières for the first time. My neighbor had brought a plateful to a potluck, and I couldn't stop thinking about that flaky crust giving way to cinnamon-scented beef. I thought making pastry from scratch would be intimidating, but the cream cheese dough came together so easily I actually laughed out loud. These little hand pies became my secret weapon for every gathering after that. Nothing starts a conversation quite like passing around a tray of golden, steam-vented pastries.
I made these for a winter brunch once, and people kept drifting back to the kitchen asking if there were more. One friend stood by the oven waiting for the second batch to come out, fork in hand. That day I learned that tourtières arent just festive food, theyre comfort in pastry form. The smell alone made everyone feel at home. I still think about the way my cousin closed her eyes after the first bite and said it tasted like her childhood in Quebec.
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Ingredients
- Cream cheese (225 g): This is what makes the pastry impossibly tender and gives it a slight tang that balances the spiced beef.
- Unsalted butter (225 g, cold and diced): Cold butter creates those flaky layers, so dont let it soften before you start mixing.
- All-purpose flour (2 cups): The structure of your pastry, measure it gently and dont pack the cup or the dough will be tough.
- Ground beef (450 g): Choose beef with a bit of fat for flavor, lean meat can make the filling dry and bland.
- Onion (1 small, finely chopped): Cooking it until translucent brings out sweetness that mellows the spices.
- Garlic (1 clove, minced): Just enough to add depth without overpowering the warm spice blend.
- Ground allspice (1/2 tsp): This is the soul of tourtière, it gives that unmistakable warmth and complexity.
- Ground cinnamon (1/2 tsp): Adds a cozy sweetness that plays beautifully with the savory beef.
- Ground cloves (1/4 tsp): A little goes a long way, it adds a subtle bite and aromatic punch.
- Dried thyme (1/2 tsp): Earthy and herbal, it ties all the spices together.
- Beef broth (1/4 cup): Keeps the filling moist and adds another layer of savory richness.
- Fresh parsley (1 tbsp, chopped): Optional, but it brightens the filling and adds a pop of color.
- Egg (1, beaten): Brushing this on top gives you that gorgeous golden shine everyone notices.
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Instructions
- Blend the pastry dough:
- Beat the cream cheese and cold butter together until smooth and creamy, then fold in the flour and salt until a soft dough forms. Divide it in half, press each piece into a flat disk, wrap tightly in plastic, and chill for at least 30 minutes so it firms up and becomes easy to roll.
- Cook the beef filling:
- Melt the butter in a skillet over medium heat, add the onion and cook until it turns soft and translucent, then stir in the garlic for just a minute. Add the ground beef and break it up as it browns, then sprinkle in all the spices, pour in the broth, and simmer until the liquid reduces and the filling smells incredible.
- Preheat and prep:
- Set your oven to 200°C (400°F) and line two baking sheets with parchment paper. This keeps the bottoms from sticking and makes cleanup so much easier.
- Roll and cut the pastry:
- On a floured surface, roll out one disk of dough to about 3 mm thickness, then use a 7 cm round cutter to stamp out circles. Gather the scraps, re-roll, and keep cutting until youve used it all.
- Fill and seal:
- Place half the rounds on your prepared sheets, spoon a heaping teaspoon of cooled beef filling onto each one, then brush the edges with a little water. Top with another pastry round, press the edges together with a fork, and make sure theyre sealed tight so nothing leaks out.
- Egg wash and vent:
- Brush the tops with beaten egg for that beautiful golden color, then cut a tiny slit in the center of each one to let steam escape. This prevents them from puffing up too much and keeps the filling inside.
- Bake until golden:
- Slide the trays into the oven and bake for 18 to 22 minutes, watching for that deep golden color. Let them cool on the pan for a few minutes before serving, they taste best when theyre still warm but not molten.
Save to Pinterest I brought a tray of these to a friends holiday party one year, and by the time I turned around to grab my coat, they were gone. Someone had stacked them on a plate like little edible treasures, and people were sneaking seconds when they thought no one was looking. That night I realized food doesnt need to be complicated to feel special. Sometimes all it takes is a warm pastry and a little bit of cinnamon to make people smile.
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Making Ahead and Freezing
I learned the hard way that you can make the pastry dough up to two days ahead and keep it wrapped in the fridge, which saves so much time on party day. The unbaked tourtières freeze beautifully too, just arrange them on a tray until solid, then pack them in a freezer bag. Bake them straight from frozen, adding a few extra minutes to the timer. The egg wash goes on right before baking, so dont brush it on before freezing or it will look streaky and dull.
Serving Suggestions
These little pies are perfect on their own, but I love setting out small bowls of cranberry chutney and grainy Dijon mustard for dipping. The tartness of cranberry cuts through the richness of the pastry, and the mustard adds a sharp kick that wakes up the spices. Sometimes I sprinkle a few fresh thyme leaves on the platter just before serving, it looks elegant and smells amazing. They pair beautifully with mulled cider or a crisp white wine if youre feeling fancy.
Variations and Tweaks
If you want a deeper, earthier filling, stir in a couple tablespoons of finely diced mushrooms along with the onion. I tried adding a pinch of nutmeg once and it made the spice blend even warmer and more aromatic. You can swap the beef for ground pork or a mix of both, which is traditional in some Quebecois families. For a lighter option, ground turkey works too, though youll want to add a splash more broth to keep it moist.
- Try adding a tablespoon of finely grated carrot to the filling for a hint of sweetness.
- Brush the tops with melted butter instead of egg wash for a softer, matte finish.
- Sprinkle sesame seeds or poppy seeds on top before baking for a little crunch and visual interest.
Save to Pinterest Every time I pull a tray of these out of the oven, I feel like Im sharing a little piece of tradition, even though I stumbled into them by accident. Theyre proof that the best recipes are the ones you make again and again, tweaking and perfecting until theyre unmistakably yours.
Recipe Questions & Answers
- → Can I prepare the tourtières ahead of time?
Yes, you can assemble the mini tourtières up to 24 hours in advance. Keep them covered in the refrigerator, then brush with egg wash and bake just before serving. The pastry dough itself can be made up to 2 days ahead.
- → What makes the pastry so flaky?
The combination of cold butter and cream cheese creates distinct layers in the dough. The butter produces steam during baking, creating pockets, while the cream cheese adds richness and tenderness to the texture.
- → Can I freeze these pastries?
Absolutely. Freeze unbaked tourtières on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- → What can I serve alongside these tourtières?
Traditional accompaniments include cranberry chutney, Dijon mustard, or fruit preserves. For a full spread, pair with cheese platters, pickled vegetables, or a crisp green salad.
- → Can I substitute the ground beef?
Yes, ground pork, turkey, or a beef-pork blend work well. Adjust seasoning as needed since different meats have varying flavor intensities. Ensure the filling is fully cooked and cooled before assembly.
- → Why do the tourtières need a steam vent?
Cutting a small slit in the top allows steam to escape during baking, preventing the filling from making the pastry soggy and ensuring a crisp, golden exterior.