Mini Beef Tourtières

The aroma of cinnamon and allspice hitting a sizzling pan of beef always catches me off guard in the best way. My grandmother would make tourtière every Christmas Eve, and the scent would waft through the house, pulling everyone into the kitchen hours before dinner. These mini versions capture that same magic but in a bite-sized package that disappears even faster than the full-sized pies.

I first made these for a holiday party and watched my friend Sarah hover near the serving platter all night. She kept asking what made the filling so distinctive, that cozy blend of sweet spices tucked into savory beef. Now she requests them every year, and I always double the batch because they vanish within the first twenty minutes.

Ingredients

• 225 g (8 oz) cream cheese, softened: This creates an incredibly tender pastry that bakes up tender and flaky
• 225 g (8 oz) unsalted butter, cold and diced: Keep everything cold for the flakiest results
• 2 cups (250 g) all-purpose flour: The foundation that holds everything together
• 1/2 tsp salt: Essential for balancing flavors in both pastry and filling
• 450 g (1 lb) ground beef: The hearty base of our spiced filling
• 1 small onion, finely chopped: Provides sweetness and depth
• 1 clove garlic, minced: Just enough background warmth
• 1/2 tsp ground allspice: The secret ingredient that makes this taste like traditional tourtière
• 1/2 tsp ground cinnamon: Adds warmth without making the filling taste dessert-like
• 1/4 tsp ground cloves: Use sparingly as this spice is potent and aromatic
• 1/2 tsp dried thyme: Bridges the gap between sweet spices and savory beef
• 1/2 tsp salt and 1/4 tsp black pepper: Basic seasoning that lets the spices shine
• 1/4 cup (60 ml) beef broth: Helps create a moist, cohesive filling
• 1 tbsp fresh parsley, chopped: Optional but adds fresh color and flavor
• 1 tbsp unsalted butter: For cooking the aromatics and beef
• 1 egg, beaten: Creates that beautiful golden finish on the pastry

Instructions

Prepare the Cream Cheese Pastry:

In a large bowl, blend softened cream cheese and cold diced butter until smooth. Add flour and salt, mixing until a soft dough forms, then divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes while you make the filling.

Make the Beef Filling:

Melt butter in a skillet over medium heat and cook onion until translucent. Add garlic for 1 minute, then brown the ground beef, breaking it up with a spoon. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper, then add beef broth and simmer until mostly evaporated, about 5 minutes. Remove from heat, stir in parsley, and let cool completely.

Prepare for Baking:

Preheat oven to 200°C (400°F) and line two baking sheets with parchment paper.

Roll and Cut the Pastry:

Roll out chilled dough on a floured surface to 3 mm (1/8 inch) thickness. Cut 7 cm (2 3/4 inch) rounds and place half of them on the prepared baking sheets.

Assemble the Mini Tourtières:

Spoon 1 heaping teaspoon of cooled beef filling onto each pastry round. Brush edges lightly with water, top with another pastry round, and seal edges firmly with a fork.

Add the Finishing Touch:

Brush tops with beaten egg and cut a small steam vent in each mini tourtière.

Bake to Golden Perfection:

Bake for 18 to 22 minutes until deeply golden brown, then cool slightly before serving.

Save

These little pastries have become my go-to whenever I need something that feels special but doesnt require hours of active preparation. The spice blend always sparks conversation, and watching guests discover that warming combination of cinnamon and cloves in a savory context is genuinely delightful.

Make-Ahead Magic

The pastry dough keeps beautifully in the refrigerator for up to two days, wrapped tightly in plastic. You can also freeze the disks for up to three months and thaw overnight in the fridge before rolling.

Serving Suggestions

I love serving these with a small bowl of cranberry chutney or Dijon mustard on the side. The tangy condiment cuts through the rich pastry and complements the spiced filling beautifully.

Getting Ahead

You can assemble the entire tray of mini tourtières, freeze them on the baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

• Brush the frozen pastries with egg wash just before baking, not before freezing
• If the edges start browning too quickly, loosely tent with foil
• Let them rest on the baking sheet for 5 minutes before serving

Save

Theres something deeply satisfying about watching a platter of these golden little pastries disappear at a gathering. Each bite contains that perfect balance of flaky, tender crust and warmly spiced beef filling that makes people immediately reach for seconds.

Recipe Questions & Answers

→ Can I prepare the pastry ahead of time?

Yes, the cream cheese pastry can be made up to two days in advance and kept refrigerated until you're ready to assemble these delightful pastries.

→ What are good serving suggestions?

These bite-sized pastries pair wonderfully with a side of cranberry chutney or a dollop of Dijon mustard for an extra kick of flavor.

→ Can I use a different type of meat for the filling?

While traditionally made with ground beef, you could experiment with ground pork, veal, or a combination of meats. Adjust the spices to complement your chosen protein.

→ How do I ensure the crust is flaky?

To achieve a truly flaky crust, ensure your butter and cream cheese are very cold, and avoid overworking the dough. Chilling the dough thoroughly is also key.

→ How should I store leftovers?

Store any leftover mini pastries in an airtight container in the refrigerator for up to 3-4 days. They can be gently reheated in an oven for best results.

→ Is it possible to freeze these?

Yes, these mini pastries freeze well, both baked and unbaked. For unbaked, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adjusting the cooking time as needed. For baked, cool completely before freezing and reheat gently.