Mini Beef Tourtières (Printable Version)

Flaky pastries with savory spiced beef filling, a classic Canadian appetizer ideal for festive gatherings.

# 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

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

# Step-by-Step Directions:

01 - In a large bowl, blend the softened cream cheese and cold diced butter until smooth. Add the all-purpose flour and salt, mixing until a soft dough forms. Divide the dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the allspice, cinnamon, cloves, thyme, salt, and black pepper. Pour in the beef broth and simmer until mostly evaporated, approximately 5 minutes. Remove from heat, stir in the fresh parsley, and allow to cool completely.
03 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
04 - Roll out the chilled pastry dough on a floured surface to approximately 1/8 inch thickness. Cut out 2 3/4 inch rounds using a pastry cutter. Place half of the rounds on the prepared baking sheets.
05 - Spoon 1 heaping teaspoon of the cooled beef filling onto each pastry round. Brush the edges lightly with water, top with another pastry round, and seal the edges firmly with a fork.
06 - Brush the tops of each tourtière with the beaten egg. Cut a small slit in each pastry to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until the pastries are golden brown. Remove from the oven and allow to cool slightly before serving.

# Expert Advice:

01 -
  • The cream cheese pastry is impossibly tender and melts against the warmly spiced beef in a way puff pastry never could.
  • They freeze beautifully unbaked, so you can pull out exactly as many as you need and bake them fresh whenever guests arrive.
  • The filling is aromatic enough to make your kitchen smell like a holiday even on a random Tuesday.
02 -
  • Do not skip chilling the dough or it will be impossible to roll without tearing and will shrink dramatically in the oven.
  • Let the filling cool completely before assembling or the butter in the pastry will melt and you'll end up with soggy, greasy bottoms instead of crisp ones.
  • Seal the edges firmly with a fork because even a small gap will let the filling leak out and burn on the pan.
03 -
  • Use a scale to measure the flour if you have one because too much will make the pastry tough and too little will make it impossible to roll.
  • Don't overfill the pastries or they'll burst in the oven, a heaping teaspoon is exactly the right amount for a tidy, flavorful bite.
  • If your pastry gets too soft while rolling, pop it back in the fridge for ten minutes rather than fighting with sticky dough that will only frustrate you.
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