Save to Pinterest My neighbor brought these to a New Years Eve party years ago, and I spent the entire night guarding the tray. The flaky pastry shattered at the first bite, releasing steam and that unmistakable scent of cinnamon and allspice. I pestered her for the recipe until she finally scribbled it on a napkin, complete with a doodle of a tiny pie. Ive been making them ever since, tweaking the spice balance until it felt just right.
I remember rolling out the dough with my daughter one December afternoon, flour dusting her nose as she pressed the cutter into the pastry. She insisted on crimping each edge with the fork herself, creating wobbly but charming seals. When they came out of the oven golden and puffed, she declared them better than any store bought appetizer wed ever served. That pride in her voice made every sticky fingerprint on the counter worth it.
Ingredients
- Cream cheese (225 g, softened): This is what makes the pastry so tender and rich, but dont let it sit out too long or it becomes greasy.
- Unsalted butter (225 g, cold and diced): Cold butter creates flaky layers, so keep it chilled until the moment you mix it in.
- All purpose flour (2 cups): The backbone of the pastry, measure it gently without packing to avoid tough dough.
- Salt (1/2 tsp for pastry, 1/2 tsp for filling): Balances the richness and wakes up the spices in the beef.
- Ground beef (450 g): Use 80/20 for flavor, but drain off excess fat so the filling doesnt turn soggy.
- Onion (1 small, finely chopped): Cook it low and slow until translucent for sweetness without crunch.
- Garlic (1 clove, minced): Just enough to add depth without overpowering the warm spices.
- Ground allspice (1/2 tsp): The signature scent of tourtière, earthy and slightly sweet.
- Ground cinnamon (1/2 tsp): Adds warmth that plays beautifully with the beef.
- Ground cloves (1/4 tsp): A little goes a long way, use it sparingly or it dominates.
- Dried thyme (1/2 tsp): Brings an herbal note that cuts through the richness.
- Black pepper (1/4 tsp): Freshly ground is best for a lively kick.
- Beef broth (1/4 cup): Keeps the filling moist and adds savory depth as it simmers down.
- Fresh parsley (1 tbsp, chopped, optional): A bright finish that lightens the filling just before you spoon it in.
- Unsalted butter (1 tbsp for filling): Used to sauté the onion and garlic, adding a silky base.
- Egg (1, beaten): Brushed on top for that glossy, golden finish.
Instructions
- Prepare the Cream Cheese Pastry:
- Blend the cream cheese and butter until smooth, then add flour and salt, mixing just until a soft dough forms. Divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Make the Beef Filling:
- Melt 1 tbsp butter in a skillet over medium heat, add onion and cook until translucent, then add garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it up with a spoon, then stir in allspice, cinnamon, cloves, thyme, salt, and pepper, pour in beef broth, and simmer until mostly evaporated, about 5 minutes, then remove from heat, stir in parsley, and let cool.
- Preheat and Prep:
- Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
- Roll and Cut:
- Roll out pastry dough on a floured surface to 3 mm thickness, then cut 7 cm rounds. Place half the rounds on the prepared sheets.
- Fill and Seal:
- Spoon 1 heaping teaspoon of beef filling onto each round, brush edges lightly with water, top with another pastry round, and seal edges with a fork.
- Egg Wash and Vent:
- Brush tops with beaten egg and cut a small slit in each for steam to escape.
- Bake:
- Bake for 18 to 22 minutes, or until golden brown. Cool slightly before serving.
Save to Pinterest One winter evening, I served these at a potluck, and a quiet guest from Montreal took a bite, closed her eyes, and smiled. She told me they tasted just like the ones her grandmother used to make on Christmas Eve. I didnt expect that moment, but it reminded me that food carries memory in ways words cant quite reach.
Storing and Freezing
Once baked, these keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a 180°C oven for about 10 minutes. If you want to freeze them, assemble the tourtières completely but dont bake them, then arrange them on a parchment lined tray, freeze until solid, and transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
Serving Suggestions
I love serving these warm with a small bowl of cranberry chutney on the side, the tartness cuts through the richness perfectly. Dijon mustard is another favorite, especially if youre serving them at a casual gathering. For something fancier, a dollop of crème fraîche spiked with fresh chives makes them feel elegant enough for a cocktail party.
Variations and Swaps
If you want a richer filling, stir in 2 tbsp of finely diced mushrooms along with the onion, they add an earthy depth. Ground pork works beautifully in place of beef, or use half and half for a traditional tourtière blend. For a lighter option, swap the cream cheese pastry for store bought puff pastry, though youll lose some of that melt in your mouth tenderness.
- Try adding a pinch of nutmeg to the filling for extra warmth.
- Brush the tops with melted butter instead of egg wash for a softer, less shiny finish.
- Serve with a drizzle of maple syrup if you like a sweet and savory contrast.
Save to Pinterest These little tourtières have become a tradition in my house, and I hope they find a place in yours too. Theres something deeply satisfying about pulling a tray of golden pastries from the oven and watching them disappear within minutes.
Recipe Q&A
- → Can I make the pastry ahead of time?
Yes, the cream cheese pastry dough can be prepared up to 2 days in advance and kept refrigerated, wrapped tightly in plastic wrap.
- → What makes tourtières distinctively Canadian?
Tourtières are traditional French-Canadian meat pies, characterized by their warm spice blend of allspice, cinnamon, and cloves mixed with savory ground meat.
- → Can I freeze these mini tourtières?
Absolutely. Freeze unbaked tourtières on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- → What can I serve alongside these pastries?
Cranberry chutney, Dijon mustard, or fruit preserves complement the savory filling beautifully. A simple green salad also pairs well.
- → Can I substitute the ground beef?
Yes, ground pork, turkey, or a beef-pork blend work wonderfully. Traditional tourtières often use pork or a combination of meats.
- → Why is my pastry tough instead of flaky?
Overworking the dough develops gluten, making it tough. Mix just until combined and ensure butter stays cold throughout preparation for optimal flakiness.