Mini Beef Tourtières

Experience a beloved Canadian holiday tradition with these Mini Beef Tourtières. These bite-sized pastries feature a rich, buttery cream cheese crust that perfectly complements the savory, aromatic spices of the ground beef filling. Whether you are hosting a festive gathering or looking for a comforting snack, these elegant appetizers bring warmth and sophisticated flavor to any table.

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The secret to a great tourtière lies in the balance of spices. By simmering the ground beef with herbs and beef broth, the meat remains tender and flavorful, encased in a golden pastry shell that shatters with every bite.

Ingredients

• For the Cream Cheese Pastry
• 225 g (8 oz) cream cheese, softened
• 225 g (8 oz) unsalted butter, cold and diced
• 2 cups (250 g) all-purpose flour
• 1/2 tsp salt
• For the Beef Filling
• 450 g (1 lb) ground beef
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (60 ml) beef broth
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp unsalted butter
• For Assembly
• 1 egg, beaten (for egg wash)

Instructions

Step 1

Prepare the Cream Cheese Pastry: In a large bowl, blend the cream cheese and butter until smooth. Add flour and salt; mix until a soft dough forms. Divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2

Make the Beef Filling: In a skillet over medium heat, melt 1 tbsp butter. Add onion and cook until translucent. Add garlic and cook for 1 minute. Add ground beef and cook until browned, breaking up with a spoon. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper. Pour in beef broth and simmer until mostly evaporated, about 5 minutes. Remove from heat, stir in parsley, and let cool.

Step 3

Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.

Step 4

Roll out pastry dough on a floured surface to 3 mm (1/8 inch) thickness. Cut 7 cm (2 3/4 inch) rounds. Place half the rounds on prepared sheets.

Step 5

Spoon 1 heaping teaspoon of beef filling onto each round. Brush edges lightly with water, top with another pastry round, and seal edges with a fork.

Step 6

Brush tops with beaten egg. Cut a small slit in each for steam to escape.

Step 7

Bake for 18–22 minutes, or until golden brown. Cool slightly before serving.

Zusatztipps für die Zubereitung

For optimal results and time management, the pastry can be made up to 2 days ahead and kept refrigerated until you are ready to assemble the mini pies.

Varianten und Anpassungen

If you are looking for added richness and depth, try adding 2 tbsp of finely diced mushrooms to the filling while browning the beef.

Serviervorschläge

Enhance the savory notes by serving these tourtières with a side of cranberry chutney or a dollop of sharp Dijon mustard.

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These Mini Beef Tourtières are a delightful way to celebrate and share flavors. Enjoy them warm from the oven for the best texture and taste!

Recipe Questions & Answers

→ Can I make the pastry dough ahead of time?

Yes, the cream cheese pastry dough 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 beef tourtières?

These pair beautifully with cranberry chutney, Dijon mustard, or a tangy dipping sauce. They complement holiday spreads and appetizer platters wonderfully.

→ Can I freeze unbaked tourtières?

Absolutely. Assemble the tourtières, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

→ What makes the pastry so flaky?

The combination of cold butter and cream cheese creates layers in the dough that puff and separate during baking, resulting in a tender, flaky texture.

→ Can I substitute the ground beef?

Yes, ground pork, turkey, or a mixture of beef and pork work well. Adjust seasoning as needed to complement your chosen protein.

→ Why do I need to cut a slit in the top?

The small slit allows steam to escape during baking, preventing the pastries from becoming soggy and ensuring a crisp, golden crust.