Save The kitchen smelled like December even though it was only October. My neighbor had dropped off a box of her family's old holiday recipes, and tucked between yellowed cards was a folded napkin with 'mini tourtières' scribbled in pencil. I'd never made pastry from scratch before, but the idea of tiny meat pies you could hold in one hand felt too charming to ignore. That first batch came out lopsided and leaking, but they tasted like winter evenings and wood smoke, and I was hooked.
I brought a tray of these to a potluck once, still warm and wrapped in a linen towel. A friend's grandmother took one bite, closed her eyes, and said something in French I didn't understand. Later, someone translated: she'd said they reminded her of her mother's kitchen in Quebec. I'd never felt prouder of something I'd pulled from my oven.
Ingredients
- Cream cheese (225 g, softened): This is the secret to pastry that stays flaky without being difficult, it cuts the butter's firmness and makes the dough forgiving even if you overwork it slightly.
- Unsalted butter (225 g, cold and diced): Cold butter creates steam pockets as it bakes, which gives you those delicate layers, so keep it chilled until the moment you mix.
- All purpose flour (2 cups): The structure of the pastry, measure it correctly by spooning it into the cup and leveling it off to avoid dense dough.
- Salt (1/2 tsp for pastry): Balances the richness of the cream cheese and butter, don't skip it or the pastry will taste flat.
- Ground beef (450 g): The heartiest filling choice, look for beef with a bit of fat so the filling stays moist and flavorful.
- Onion (1 small, finely chopped): Adds sweetness and body to the filling, make sure it's chopped small so every bite is evenly flavored.
- Garlic (1 clove, minced): Just enough to add warmth without overpowering the spices, fresh is always better than jarred here.
- Allspice (1/2 tsp): The backbone of tourtière spice, it brings a gentle peppery sweetness that feels like the holidays.
- Cinnamon (1/2 tsp): Adds a whisper of warmth that makes the filling smell like comfort.
- Ground cloves (1/4 tsp): Use sparingly, it's strong and can become medicinal if you add too much.
- Dried thyme (1/2 tsp): Earthy and herbal, it keeps the spices grounded and savory.
- Black pepper (1/4 tsp): A little bite to wake up the other flavors.
- Beef broth (1/4 cup): Keeps the filling moist and helps the spices bloom, don't substitute water or you'll lose depth.
- Fresh parsley (1 tbsp, chopped, optional): Brightens the filling with a touch of green, I almost always add it.
- Butter (1 tbsp for filling): Helps the onions soften and adds a silky richness to the meat.
- Egg (1, beaten): Brushed on top for that glossy golden finish that makes them look bakery perfect.
Instructions
- Mix the pastry:
- Blend the cream cheese and cold butter until smooth but still cool to the touch, then work in the flour and salt just until the dough comes together in a shaggy mass. Divide it in half, flatten each piece into a disk, wrap tightly, and chill for at least 30 minutes so it firms up and becomes easy to roll.
- Cook the filling:
- Melt the butter in a skillet over medium heat, add the onion, and let it soften until it's translucent and sweet smelling, then stir in the garlic for just a minute. Add the ground beef and break it up with a wooden spoon, cooking until no pink remains, then stir in all the spices, pour in the broth, and simmer until the liquid has mostly disappeared and the filling is thick and fragrant.
- Cool and finish the filling:
- Remove the skillet from the heat, stir in the parsley, and let the mixture cool completely so it doesn't melt the pastry later. You can speed this up by spreading it on a plate and putting it in the fridge.
- Preheat and prep:
- Set your oven to 200°C (400°F) and line two baking sheets with parchment paper. Have your egg wash ready in a small bowl with a pastry brush nearby.
- Roll and cut the pastry:
- On a lightly floured surface, roll out one disk of dough to about 3 mm thick, then use a 7 cm round cutter to stamp out as many circles as you can. Gather the scraps, re-roll once, and repeat with the second disk.
- Assemble the tourtières:
- Place half the pastry rounds on your prepared baking sheets, spoon a heaping teaspoon of cooled filling onto the center of each, then lightly brush the edges with water. Top each with another round, press the edges with a fork to seal, and brush the tops with beaten egg before cutting a tiny slit in each one for steam.
- Bake until golden:
- Slide the trays into the oven and bake for 18 to 22 minutes, watching for a deep golden color and crisp edges. Let them cool on the tray for a few minutes before transferring to a platter, they're delicious warm or at room temperature.
Save There's a moment just after they come out of the oven when the whole house smells like spiced butter and everyone stops what they're doing and drifts toward the kitchen. That's when you know you've made something worth the effort. These little pies don't need much introduction, they speak for themselves, warm and golden and impossible to resist.
Make Ahead Magic
You can prepare the pastry dough up to two days in advance and keep it wrapped tightly in the fridge, or freeze it for up to a month. The filling also keeps well in the fridge for a day or two, which means you can assemble the tourtières the morning of your gathering and bake them fresh. I've even frozen assembled unbaked ones on a tray, then transferred them to a bag once solid, they bake beautifully straight from the freezer with just a few extra minutes in the oven.
Serving Suggestions
These are perfect on their own, but a small dish of cranberry chutney or grainy Dijon mustard on the side takes them to another level. I've served them with a simple green salad for a light supper, or piled high on a platter for a holiday party. They're just as good cold the next day, tucked into a lunchbox or eaten standing at the counter with a cup of coffee.
Flavor Variations
Once you've mastered the basic version, it's easy to play around. I've added finely diced mushrooms to the filling for extra earthiness, or swapped the beef for ground pork and a pinch of sage. A tiny bit of grated nutmeg in the spice mix brings a warmer, rounder flavor. Some people like to add mashed potato to stretch the filling and make it creamier, though I prefer the meat forward version.
- Try adding two tablespoons of finely diced mushrooms for a deeper, umami richness.
- Swap half the beef for ground pork and add a pinch of sage for a different but equally delicious profile.
- A tiny grating of fresh nutmeg in the spice blend adds an extra layer of warmth.
Save These little pastries have a way of turning any gathering into something special, even if it's just Tuesday. Make a batch, share them with people you love, and watch how quickly they disappear.
Recipe Q&A
- → Can I make the pastry dough ahead of time?
Yes, the cream cheese pastry can be prepared up to 2 days in advance and stored in the refrigerator wrapped tightly in plastic wrap.
- → Can I freeze 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 substitute for ground beef?
Ground pork, turkey, or a combination of beef and pork work wonderfully. Adjust seasoning to taste as different meats have varying flavor profiles.
- → 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 the process for maximum flakiness.
- → What dipping sauces pair well with these?
Cranberry chutney, Dijon mustard, and gravy are traditional choices. Maple mustard or spiced ketchup also complement the warm spices beautifully.
- → How do I prevent the filling from leaking?
Avoid overfilling each pastry and ensure edges are sealed tightly with a fork. Brushing edges with water before sealing helps create a secure bond.