Save The kitchen smelled like butter and warm spices the afternoon I rolled out my first batch of these little pies. I was prepping for a holiday gathering and wanted something more interesting than the usual cheese platter. My grandmother used to make full sized tourtières every Christmas Eve, but I thought shrinking them down might make them friendlier for passing around. The dough came together faster than I expected, and by the time the first tray came out of the oven, golden and puffed, I knew I had something worth repeating.
I brought a platter of these to a potluck once, still warm from the oven, and they disappeared before I even set down my coat. A friend asked if I'd catered them, which made me laugh because the whole batch took less than an hour of active work. Since then, I've made them for game nights, brunches, and even tucked a few into lunchboxes. They're small enough to feel like a treat but substantial enough that two or three actually fill you up.
Ingredients
- Cream cheese (225 g, softened): This is what makes the pastry so tender and rich, almost like a savory shortbread, so let it sit out for about 30 minutes before you start.
- Unsalted butter (225 g, cold and diced): Keep it cold so it creates those flaky layers when it hits the oven heat.
- All purpose flour (2 cups, 250 g): The structure that holds everything together, measure it lightly and don't pack the cup.
- Salt (1/2 tsp for pastry, 1/2 tsp for filling): Balances the richness and wakes up the spices.
- Ground beef (450 g, 1 lb): Choose something with a bit of fat, around 15 to 20 percent, so the filling stays moist and flavorful.
- Onion (1 small, finely chopped): The sweet base note that mellows out as it cooks down with the beef.
- Garlic (1 clove, minced): Just enough to add depth without overpowering the warm spices.
- Ground allspice (1/2 tsp): The signature tourtière spice that gives that unmistakable cozy aroma.
- Ground cinnamon (1/2 tsp): Adds a gentle warmth that plays beautifully with the savory meat.
- Ground cloves (1/4 tsp): A tiny amount goes a long way, this is what makes the filling smell like the holidays.
- Dried thyme (1/2 tsp): Earthy and herbal, it rounds out the spice blend perfectly.
- Black pepper (1/4 tsp): Just a hint of heat to keep things interesting.
- Beef broth (1/4 cup, 60 ml): Helps the filling stay moist and lets the spices bloom as it simmers down.
- Fresh parsley (1 tbsp, chopped, optional): A little green brightness at the end, I usually toss it in for color and freshness.
- Unsalted butter (1 tbsp for filling): For sautéing the onions and adding a touch of richness to the meat.
- Egg (1, beaten): The egg wash gives the tops that beautiful shiny golden finish.
Instructions
- Make the pastry:
- Beat the cream cheese and cold diced butter together until smooth and creamy, then mix in the flour and salt until a soft dough forms. Divide it in half, flatten each piece into a disk, wrap them in plastic, and refrigerate for at least 30 minutes so they're easier to roll.
- Cook the filling:
- Melt 1 tablespoon of butter in a skillet over medium heat, add the chopped onion, and cook until it turns translucent and soft. Stir in the minced garlic for about a minute, then add the ground beef and break it up as it browns, cooking until no pink remains.
- Season and simmer:
- Stir in the allspice, cinnamon, cloves, thyme, salt, and pepper, then pour in the beef broth and let it simmer until most of the liquid has evaporated, about 5 minutes. Remove from heat, stir in the parsley if using, and let the filling cool completely so it doesn't melt the pastry.
- Preheat and prep:
- Heat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
- Roll and cut the dough:
- On a lightly floured surface, roll out one disk of chilled pastry to about 3 mm (1/8 inch) thickness, then use a 7 cm round cutter to stamp out as many circles as you can. Repeat with the second disk.
- Assemble the pies:
- Place half the pastry rounds on your prepared baking sheets, spoon a heaping teaspoon of beef filling onto each one, then lightly brush the edges with water. Top with another pastry round and press the edges together with a fork to seal.
- Finish and bake:
- Brush the tops with beaten egg and cut a small slit in each one so steam can escape. Bake for 18 to 22 minutes, or until the tops are golden brown and the pastry is crisp, then let them cool slightly before serving.
Save There's something about pulling a tray of these out of the oven and watching people's faces light up when they taste one. They're small enough that nobody feels guilty taking two or three, and every time I serve them, someone asks for the recipe. I've started keeping a batch of unbaked ones in the freezer, because there's no better last minute appetizer when friends drop by unexpectedly.
Storing and Freezing
Baked tourtières keep well in an airtight container in the fridge for up to three days, and they reheat beautifully in a 180°C (350°F) oven for about 8 minutes until warmed through. If you want to freeze them unbaked, arrange the assembled pies on a baking sheet and freeze until solid, then transfer them to a freezer bag where they'll keep for up to two months. Bake them straight from frozen, adding an extra 5 minutes to the baking time, and you'll have fresh, flaky pies anytime.
Serving Suggestions
I love setting these out with a small bowl of cranberry chutney or grainy Dijon mustard for dipping, the sweet tang cuts through the richness perfectly. They're also fantastic alongside a simple green salad for a light lunch, or you can serve them warm as part of a larger spread with pickles, cheese, and crusty bread. For a holiday party, I sometimes arrange them on a wooden board with fresh herbs tucked around the edges, and they always look more impressive than the effort they took.
Variations and Swaps
If you want to switch up the filling, ground pork or a mix of pork and beef works beautifully and adds a slightly sweeter, richer flavor. For a vegetarian version, try finely chopped mushrooms and lentils seasoned with the same spices, it won't be traditional but it's surprisingly good. You can also add a couple tablespoons of finely diced mushrooms to the beef filling for extra depth and moisture.
- Try swapping half the beef for ground pork for a more traditional tourtière flavor.
- Add a pinch of cayenne to the filling if you like a subtle kick of heat.
- Brush the tops with milk instead of egg wash for a softer, matte finish.
Save These little pies have become one of my most requested recipes, and I never get tired of making them. There's something deeply satisfying about pulling a golden tray from the oven and knowing that every single one will be gone before they cool.
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 makes tourtières authentically Canadian?
The signature blend of warm spices—allspice, cinnamon, and cloves—combined with savory meat filling reflects traditional Québécois cuisine, particularly popular during the holiday season.
- → Can I freeze these after baking?
Absolutely. Once cooled completely, freeze in an airtight container for up to 3 months. Reheat in a 180°C (350°F) oven until warmed through.
- → What's the best way to seal the pastries?
Brush the edges with water, press the top round firmly onto the bottom, then crimp with fork tines to create a secure seal that prevents filling from leaking during baking.
- → Can I substitute the ground beef?
Yes, ground pork or a beef-pork combination works beautifully and is traditional in many tourtière variations. Adjust seasoning to taste.
- → What should I serve these with?
Cranberry chutney, Dijon mustard, or a tangy fruit preserve complement the spiced meat filling perfectly, adding brightness to balance the rich pastry.