Mini Beef Tourtières (Printable)

Flaky pastries with savory spiced beef filling. A classic Canadian appetizer perfect for any gathering.

# 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

# Steps:

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 - In a skillet over medium heat, melt butter. Add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking apart with a spoon. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper. Pour in beef broth and simmer until mostly evaporated, about 5 minutes. Remove from heat, stir in parsley, and allow to cool completely.
03 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
04 - On a floured surface, roll out pastry dough to 1/8 inch thickness. Using a 2 3/4 inch round pastry cutter, cut 48 rounds total. Place 24 rounds on prepared baking sheets.
05 - Spoon 1 heaping teaspoon of cooled beef filling onto each round on the baking sheets. Lightly brush edges with water, place a second pastry round on top of each, and seal edges firmly with a fork.
06 - Brush beaten egg over the top of each pastry. Cut a small slit in the center of each tourtière to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until golden brown. Cool slightly before serving.

# Expert Advice:

01 -
  • The pastry stays tender and flaky even after sitting out, so theyre perfect for parties where food lingers on the table.
  • The spiced beef filling has just enough cinnamon and clove to feel festive without tasting like dessert.
  • You can make the dough and filling a day ahead, then assemble and bake right before guests arrive.
  • Theyre rich enough to feel special but small enough that people always go back for seconds.
02 -
  • If the dough gets too soft while youre rolling it, pop it back in the fridge for 10 minutes or it will tear when you try to seal the edges.
  • Let the filling cool completely before assembling or the heat will melt the pastry and make it soggy.
  • Dont overfill them; a heaping teaspoon is enough or the filling will leak out during baking.
03 -
  • Chill your pastry scraps and re-roll them only once or the dough will get tough.
  • Use a fork dipped in flour to seal the edges so it doesnt stick.
  • If youre freezing unbaked tourtières, freeze them on a tray first, then transfer to a bag and bake straight from frozen, adding 5 minutes to the baking time.
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