# Components:
→ Cream Cheese Pastry
01 - 8 oz cream cheese, softened
02 - 8 oz unsalted butter, cold and diced
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Beef Filling
05 - 1 lb ground beef
06 - 1 small onion, finely chopped
07 - 1 clove garlic, minced
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 cup beef broth
15 - 1 tablespoon fresh parsley, chopped
16 - 1 tablespoon unsalted butter
→ Assembly
17 - 1 egg, beaten for egg wash
# Preparation steps:
01 - In a large bowl, blend softened cream cheese and cold diced butter until smooth. Add flour and salt, mixing until a soft dough forms. Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a skillet over medium heat, melt butter. Add chopped onion and cook until translucent. Add minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking apart with a spoon. Stir in allspice, cinnamon, cloves, thyme, salt, and pepper. Pour in beef broth and simmer until mostly evaporated, approximately 5 minutes. Remove from heat, stir in fresh parsley, and allow to cool completely.
03 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
04 - Roll out chilled pastry dough on a floured surface to 1/8 inch thickness. Using a 2 3/4 inch round pastry cutter, cut circles from the dough. Place half of the rounds on the prepared baking sheets.
05 - Spoon 1 heaping teaspoon of cooled beef filling onto each pastry round on the baking sheets. Brush the edges lightly with water, then top with a second pastry round. Press edges with a fork to seal securely.
06 - Brush the top of each tourtière with beaten egg. Cut a small slit in each pastry to allow steam to escape during baking.
07 - Bake for 18 to 22 minutes, or until golden brown. Remove from oven and cool slightly before serving.
