Save to Pinterest The kitchen smelled like butter and warm spices the afternoon I decided to shrink my grandmother's tourtière into party-sized bites. I'd been staring at a mountain of cream cheese left over from holiday baking, wondering what to do with it, when the idea struck. These little pastries turned out so flaky and rich that I ate three straight from the oven and burned my tongue. Now I make them every December, and they vanish before I can even set out napkins.
I first brought these to a potluck where everyone else had made the same tired appetizers. People kept asking if I'd ordered them from a bakery. One friend stood by the tray guarding the last two until her husband could try them. That night I realized how much joy a warm, hand-held pastry can bring to a room full of hungry, happy people.
Ingredients
- Cream cheese, softened: This is what makes the pastry impossibly tender and gives it a slight tang that balances the spiced beef, let it sit at room temperature for about an hour so it blends smoothly.
- Unsalted butter, cold and diced: Cold butter creates those flaky layers, don't let it soften or your dough will be greasy instead of light.
- All-purpose flour: The structure that holds everything together, measure it correctly by spooning it into your cup and leveling off.
- Ground beef: Look for something with a little fat, around 15 to 20 percent, so the filling stays juicy and flavorful.
- Onion, finely chopped: A small onion is plenty, it sweetens as it cooks and adds a savory depth without overpowering the spices.
- Garlic, minced: Just one clove is enough to wake up the filling without making it sharp.
- Ground allspice, cinnamon, and cloves: This trio is the heart of tourtière, warm and aromatic, they smell like winter holidays in a jar.
- Dried thyme: A whisper of earthiness that ties the sweet spices to the savory beef.
- Beef broth: It keeps the filling moist and adds a rich, meaty backbone, simmer it down until nearly gone.
- Fresh parsley, chopped: Optional but lovely, it brightens the filling with a hint of freshness.
- Egg, beaten: Brushed on top, it gives the pastries a glossy, golden finish that makes them look bakery-perfect.
Instructions
- Make the pastry:
- Beat the cream cheese and butter together until they're smooth and creamy, then work in the flour and salt until a soft dough just comes together. Divide it in half, pat each piece into a flat disk, wrap them in plastic, and chill for at least half an hour so they're easy to roll.
- Cook the filling:
- Melt a tablespoon of butter in a skillet, soften the onion until it's translucent, then add the garlic for a minute until fragrant. Brown the beef, breaking it up as it cooks, then stir in all the spices, salt, and pepper. Pour in the broth and let it simmer until the liquid has nearly disappeared, then fold in the parsley and let everything cool completely.
- Preheat and prep:
- Heat your oven to 200°C (400°F) and line two baking sheets with parchment so nothing sticks.
- Roll and cut:
- On a floured surface, roll out one disk of dough to about 3 mm thick, then cut out rounds with a 7 cm cutter. Gather the scraps, re-roll, and keep cutting until you've used it all.
- Fill and seal:
- Place half the rounds on your prepared sheets, spoon a heaping teaspoon of filling onto each one, then brush the edges with a little water. Top with another round, press the edges with a fork to seal, and make sure no filling peeks out or it will leak.
- Glaze and vent:
- Brush the tops with beaten egg for shine, then cut a tiny slit in each one so steam can escape and they don't puff up like balloons.
- Bake:
- Slide them into the oven for 18 to 22 minutes, until they're golden brown and smell incredible. Let them cool for a few minutes before serving so no one burns their mouth like I did.
Save to Pinterest One snowy evening, I pulled a batch of these from the oven just as my neighbors knocked on the door. I handed them a plate still warm, and the next day they left a jar of homemade cranberry chutney on my porch with a note that said, perfect match. That's when I knew these little pastries were more than just food, they were an invitation to share something warm and wonderful.
Serving Suggestions
These are gorgeous on a platter with a small bowl of cranberry chutney or grainy Dijon mustard for dipping. I like to garnish the tray with fresh thyme sprigs and a few whole cranberries for a festive look. They're best served warm, but they're still delicious at room temperature if you're setting up a buffet.
Make-Ahead Magic
You can prepare the pastry dough up to two days ahead and keep it wrapped tightly in the fridge. The filling also keeps well for a couple of days, so you can prep everything in stages. If you want to get really ahead, assemble the tourtières, freeze them unbaked on a tray, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the time.
Variations and Extras
I've stirred finely diced mushrooms into the filling for an earthier flavor, and sometimes I add a pinch of nutmeg if I'm feeling fancy. If you're not a beef person, ground pork or a mix of pork and veal works beautifully with the same spices. You can even make a vegetarian version with lentils and finely chopped walnuts, though I haven't perfected that one yet.
- Try brushing the tops with maple syrup mixed with a little Dijon for a sweet and savory glaze.
- Swap the thyme for a pinch of sage if you want a more herbal, Thanksgiving vibe.
- Serve alongside a crisp green salad dressed with apple cider vinaigrette to balance the richness.
Save to Pinterest These little tourtières have become my go-to whenever I want to make people feel welcome and cared for. There's something about handing someone a warm, flaky pastry that says, I'm glad you're here.
Recipe FAQs
- → 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.
- → What can I serve with mini tourtières?
These pair wonderfully with cranberry chutney, Dijon mustard, or a tangy cranberry sauce for a festive touch.
- → Can I freeze these before baking?
Absolutely! Assemble the tourtières, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the cooking time.
- → What makes the filling so flavorful?
The combination of warm spices—allspice, cinnamon, and cloves—along with thyme and beef broth creates a deeply savory and aromatic filling that's characteristic of traditional tourtière.
- → Can I substitute the ground beef?
Yes, ground pork or a mixture of beef and pork works beautifully. Some traditional versions use a combination of meats for added depth of flavor.
- → How do I prevent the pastry from becoming soggy?
Make sure the beef filling has cooled completely before assembly, and ensure the beef broth has mostly evaporated during cooking to avoid excess moisture.