Pin My aunt pulled a tray of these golden pastries from her oven on Christmas Eve, and the kitchen filled with this warm, spiced aroma that made everyone stop talking. She'd learned the trick from her French-Canadian grandmother—the secret was the cream cheese in the pastry, which made it impossibly tender and flaky without all the fussing of traditional pie dough. I watched her seal each one with a fork, pressing gently, and realized these little bites were more than appetizers; they were edible tradition.
I made a double batch for a potluck last winter, nervous they wouldn't hold up during transport. By the time I arrived, half were gone before anyone even sat down—people were grabbing them straight from the platter like they were going out of style. That's when I understood: these aren't fancy or complicated, but they feel special because they're hand-held, warm, and taste like someone cared enough to make them from scratch.
Ingredients
- Cream cheese, softened: This is your secret weapon for a tender pastry that doesn't need constant chilling; it creates a rich, almost shortbread-like crumb.
- Unsalted butter, cold and diced: Keep it cold so it creates pockets of steam that give you those beautiful flaky layers.
- All-purpose flour: Standard flour works perfectly; this isn't a time to overthink your ingredients.
- Salt: A half teaspoon seasons both the dough and filling components.
- Ground beef: Use freshly ground if possible; the texture matters more than you'd think.
- Onion and garlic: Chopped fine so they disappear into the filling and build flavor without any harsh pieces.
- Allspice, cinnamon, cloves, thyme: This spice blend is what makes people ask what's in these—it's warm and savory at once, almost medieval in its approach to beef.
- Beef broth: Just enough to simmer with the meat and add moisture without making it wet.
- Egg wash: A simple beaten egg gives you that gorgeous golden-brown finish that makes them look like you spent hours on them.
Instructions
- Make the pastry dough:
- Blend the softened cream cheese and cold butter together until they're smooth and combined, then add your flour and salt until a soft dough just comes together. Don't overwork it—this isn't bread dough. Flatten into disks, wrap them up, and let them rest in the fridge for at least 30 minutes so the gluten relaxes and the butter stays distributed.
- Build the filling:
- Melt butter in a skillet and cook your finely chopped onion until it turns translucent and sweet, then add minced garlic for just a minute. Add your ground beef and break it up as it browns—you want it finely crumbled, not chunky. Once the meat is cooked through, sprinkle in all those warming spices: allspice, cinnamon, cloves, and thyme, then season with salt and pepper.
- Simmer and cool:
- Pour in the beef broth and let everything bubble gently for about five minutes until most of the liquid evaporates and you have a moist but not wet filling. Stir in fresh parsley if you have it, then spread the filling on a plate to cool completely—warm filling will make your pastry soggy.
- Preheat and prepare:
- Get your oven to 200°C (400°F) and line two baking sheets with parchment paper so your pastries don't stick and brown evenly.
- Roll and cut:
- Dust your counter lightly with flour and roll one pastry disk to about 3 mm thickness—you want thin, delicate pastry. Use a 7 cm round cutter to punch out circles, place half of them on your prepared sheets, and keep the scraps to patch any tears.
- Fill and seal:
- Put a heaping teaspoon of cooled filling on each pastry round, then brush the edges with just a tiny bit of water to help them seal. Top with another pastry round and press the edges together with a fork, creating both a seal and those characteristic crimped lines.
- Finish and bake:
- Brush the whole top of each pastry with beaten egg so they turn golden, then make a small slit in the center to let steam escape during baking. Bake for 18 to 22 minutes until they're a deep golden brown and smell absolutely incredible.
Pin These pastries have a way of becoming the thing people remember about a gathering—not because they're complicated, but because they taste like something worth the effort. There's something about biting into that flaky pastry and tasting that spiced, savory beef that feels both comforting and a little bit fancy at the same time.
The Spice Story
The spice combination here is the real magic. Allspice, cinnamon, and cloves might sound sweet, but in a savory beef context they create this complex, almost mysterious flavor that makes people pause mid-bite and wonder what exactly they're tasting. It's a Quebec tradition that goes back generations, where these spices were prized because they traveled well and made meat taste luxurious during long, cold winters. When you smell them hitting the hot pan, you'll know immediately why this combination became a classic.
Make-Ahead Magic
One of the best things about these tourtières is that they're actually easier if you plan ahead. You can make the pastry dough two days before and keep it wrapped in the fridge, and you can make the filling a full day ahead and store it in a container. On the day you need them, you just roll, fill, seal, and bake—no stress, all the reward. I've even frozen the unbaked assembled pastries on a tray, then transferred them to a freezer bag, and baked them straight from frozen for about 25 minutes with beautiful results.
Serving and Pairing
These are wonderful on their own, still warm from the oven when they're at their flakiest and most tender. But if you want to dress them up, a small dollop of cranberry chutney cuts through the richness beautifully, or a sharp Dijon mustard adds a bright kick. Some people serve them with a simple hot pepper sauce, others with sour cream mixed with fresh dill. The beauty is they're versatile enough to adapt to whatever you have on hand.
- Cool them for just five minutes after baking so the pastry is still warm but the filling has set enough to not burn your mouth.
- These keep in an airtight container for three days and reheat perfectly in a 180°C oven for about five minutes.
- If you're making them for a crowd, assemble everything and bake in batches rather than trying to fit too many on one sheet.
Pin These little pastries are proof that good food doesn't need to be complicated or time-consuming to feel thoughtful and special. Make them once and they'll become your go-to appetizer for every gathering that matters.
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. Wrap it tightly in plastic wrap to prevent drying out.
- → What makes tourtières different from regular meat pies?
Tourtières are distinguished by their signature spice blend of allspice, cinnamon, and cloves, which gives them a warm, aromatic flavor unique to this Canadian tradition.
- → 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 apple sauce complement the spiced beef filling beautifully. They also pair well with pickled vegetables.
- → Can I substitute the ground beef with another protein?
Yes, ground pork, turkey, or a combination of beef and pork work well. Adjust cooking time as needed to ensure the meat is fully cooked.
- → Why is my pastry tough instead of flaky?
Overworking the dough develops gluten, making it tough. Mix just until combined and keep ingredients cold for the flakiest results.