Mini Beef Tourtières

Featured in: Everyday Home Cooking

These Mini Beef Tourtières feature a tender, buttery cream cheese crust wrapped around a savory filling of ground beef seasoned with allspice, cinnamon, cloves, and thyme. The Canadian-inspired pastries combine rich, flaky layers with warm, aromatic spices for an irresistible appetizer. Ready in under an hour, they're ideal for holiday gatherings or any occasion calling for elegant finger food.

Updated on Sat, 31 Jan 2026 12:51:00 GMT
Golden-brown Mini Beef Tourtières with a flaky, cream cheese pastry, served warm with a side of cranberry chutney. Save to Pinterest
Golden-brown Mini Beef Tourtières with a flaky, cream cheese pastry, served warm with a side of cranberry chutney. | urbandouce.com

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.
A plate of Mini Beef Tourtières reveals spiced ground beef peeking from a delicate, buttery pastry crust. Save to Pinterest
A plate of Mini Beef Tourtières reveals spiced ground beef peeking from a delicate, buttery pastry crust. | urbandouce.com

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.
Close-up of Mini Beef Tourtières with a brushed egg wash finish, ready to serve at a festive gathering. Save to Pinterest
Close-up of Mini Beef Tourtières with a brushed egg wash finish, ready to serve at a festive gathering. | urbandouce.com

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.

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Mini Beef Tourtières

Flaky cream cheese pastry pockets filled with spiced ground beef and aromatic herbs for festive gatherings.

Prep Time
30 minutes
Time to Cook
25 minutes
Total Duration
55 minutes
Created by Phoebe Dunham


Skill Level Medium

Cuisine Canadian

Makes 24 Portions

Food Preferences None specified

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

01 1 pound ground beef
02 1 small onion, finely chopped
03 1 clove garlic, minced
04 1/2 teaspoon ground allspice
05 1/2 teaspoon ground cinnamon
06 1/4 teaspoon ground cloves
07 1/2 teaspoon dried thyme
08 1/2 teaspoon salt
09 1/4 teaspoon black pepper
10 1/4 cup beef broth
11 1 tablespoon fresh parsley, chopped
12 1 tablespoon unsalted butter

Assembly

01 1 egg, beaten for egg wash

Directions

Step 01

Prepare Cream Cheese Pastry: In a large bowl, blend softened cream cheese and cold 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.

Step 02

Prepare Beef Filling: Melt butter in a skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute. Add ground beef, breaking apart with a spoon, and cook until browned. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper. Pour beef broth into the mixture and simmer until mostly evaporated, about 5 minutes. Remove from heat, stir in fresh parsley, and allow to cool completely.

Step 03

Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F. Line two baking sheets with parchment paper.

Step 04

Cut Pastry Rounds: Roll out chilled pastry dough on a floured work surface to 1/8 inch thickness. Using a 2 3/4 inch round pastry cutter, cut out rounds from the dough. Place half of the rounds on the prepared baking sheets.

Step 05

Fill and Seal Tourtières: Spoon 1 heaping teaspoon of cooled beef filling onto each pastry round on the baking sheets. Brush edges lightly with water. Top each filled round with a second pastry round and seal edges firmly using the tines of a fork.

Step 06

Apply Egg Wash and Vent: Brush the top of each sealed pastry with beaten egg. Cut a small slit in the center of each tourtière to allow steam to escape during baking.

Step 07

Bake Until Golden: Bake for 18 to 22 minutes, or until pastries are golden brown. Allow to cool slightly before serving.

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Needed Tools

  • Mixing bowls
  • Skillet
  • Rolling pin
  • Round pastry cutter, 2 3/4 inch diameter
  • Baking sheets
  • Pastry brush
  • Fork for sealing edges

Allergy Details

Review every ingredient for potential allergens and speak to a professional if you’re unsure.
  • Contains wheat gluten from all-purpose flour
  • Contains milk from cream cheese, butter, and egg

Nutrition Details (single serving)

For your reference only. This isn't medical advice.
  • Calories per Serving: 110
  • Fat content: 7 g
  • Carbohydrates: 8 g
  • Proteins: 4 g

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