Mini Beef Tourtières Appetizer

The kitchen smelled like butter and spices the afternoon I decided to make these smaller. My aunt's full-size tourtière always disappeared too fast at holiday gatherings, and I wanted something guests could grab without a plate. I rolled out that first batch of cream cheese pastry, cut tiny rounds, and filled them with the warm, cinnamony beef mixture. When they came out golden and perfect, I knew I'd stumbled onto something that would outlast any cheese platter.

I brought a tray of these to a potluck once, still warm from the oven, wrapped in a towel. By the time I'd set my coat down, half were gone. Someone asked if I'd brought the recipe, and I realized I'd been making them by feel for so long I had to write it down that night. Now I always double the batch because they never, ever last.

Ingredients

• Cream cheese, softened: This is what makes the pastry impossibly flaky and rich without being fussy, let it sit at room temperature for about an hour so it blends smoothly with the butter.
• Unsalted butter, cold and diced: Keep it cold until you mix it in, the little pockets of butter create steam and layers as the pastries bake.
• All-purpose flour: The structure that holds everything together, measure it lightly and don't pack the cup or the dough gets tough.
• Ground beef: I use 80/20 for flavor, but leaner works if you prefer, just add a touch more butter to the filling so it stays moist.
• Onion, finely chopped: Dice it small so every bite has a bit of sweetness without big chunks interrupting the texture.
• Garlic, minced: Fresh is best here, it blooms in the butter and perfumes the whole filling.
• Ground allspice, cinnamon, and cloves: The holy trinity of tourtière spice, they smell like winter evenings and taste like tradition.
• Dried thyme: A whisper of earthiness that balances the sweet spices and keeps things savory.
• Beef broth: It loosens the filling and carries the spices through every crumb of meat, let it simmer down until just moist.
• Fresh parsley, chopped: Optional but lovely, it adds a pop of color and a hint of brightness right at the end.
• Egg, beaten: Brush it on top for that glossy, golden finish that makes them look bakery perfect.

Instructions

Mix the pastry:

Beat the cream cheese and butter together until they're one smooth, pale mixture, then work in the flour and salt just until the dough comes together in soft, shaggy clumps. Divide it in half, pat each piece into a flat disk, wrap them up, and let them chill for at least 30 minutes so they're easy to roll.

Cook the filling:

Melt the butter in a skillet over medium heat, add the onion, and let it turn soft and translucent before stirring in the garlic for just a minute. Add the ground beef, break it up as it browns, then sprinkle in all the spices, pour in the broth, and simmer until the liquid mostly disappears and the mixture smells like heaven.

Preheat and prep:

Set your oven to 200°C (400°F) and line two baking sheets with parchment so nothing sticks. Let the filling cool while you roll out the dough.

Roll and cut:

On a floured surface, roll one disk of dough to about 3 mm thick, then use a round cutter to stamp out as many circles as you can. Gather the scraps, re-roll, and keep going until you've got all your rounds.

Fill and seal:

Lay half the rounds on your prepared sheets, spoon a heaping teaspoon of filling onto each one, then brush the edges with a little water. Press another round on top, crimp the edges with a fork, and poke a tiny slit in the center so steam can escape.

Glaze and bake:

Brush the tops with beaten egg for that beautiful shine, then slide them into the oven for 18 to 22 minutes until they're puffed and golden. Let them cool for a few minutes before you serve, or you'll burn your tongue like I always do.

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My neighbor once told me these reminded her of her grandmother's kitchen in Quebec, even though I'm not French Canadian and learned this recipe from a community cookbook. She teared up a little, took three more from the plate, and I realized food doesn't have to be authentic to be meaningful. It just has to be made with care and shared with warmth.

Make Ahead Magic

The pastry dough keeps beautifully in the fridge for up to two days, wrapped tight in plastic. The filling can sit in an airtight container for the same amount of time, which means you can do all the messy work ahead and just roll, fill, and bake when people are coming over. I've even frozen the assembled, unbaked tourtières on a tray, then transferred them to a freezer bag once solid. Bake them straight from frozen, just add a few extra minutes and watch for that golden color.

Serving Suggestions

I love setting out a small bowl of cranberry chutney or grainy Dijon mustard alongside these, the tartness cuts through the rich pastry and the sweet spices in a way that makes you reach for another. They're perfect warm, but honestly just as good at room temperature, which makes them ideal for buffets or long conversations around the table. Sometimes I'll serve them with a simple green salad if I'm pretending they're dinner, but mostly they're gone before I get that far.

Variations and Extras

If you want a little more depth, finely dice a handful of mushrooms and toss them in with the onions. They add an earthy richness that plays beautifully with the allspice and thyme. I've also swapped ground pork for half the beef when I'm feeling adventurous, and it works just as well.

• Try adding a pinch of nutmeg to the spice mix for a warmer, rounder flavor.
• If you're short on time, store-bought pie dough works in a pinch, though you'll miss that cream cheese magic.
• Leftover filling makes a fantastic topping for baked potatoes or stirred into scrambled eggs the next morning.

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These little pastries have become my go-to whenever I need to bring something that feels special without the stress. They're forgiving, they're delicious, and they always make people happy.

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 spices give tourtières their distinctive flavor?

The traditional warm spice blend includes allspice, cinnamon, and cloves, combined with thyme for an aromatic, savory-sweet profile.

→ 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 a tangy fruit preserve complement the rich, spiced beef filling beautifully.

→ Can I substitute the ground beef with another protein?

Yes, ground pork, turkey, or a combination of beef and pork work well. Adjust seasoning to taste as different meats may require varying spice levels.

→ Why is my pastry tough instead of flaky?

Overworking the dough develops gluten, making it tough. Mix just until combined and keep the butter cold for the flakiest texture.