# What You'll Need:
→ 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
# Directions:
01 - In a large bowl, blend softened cream cheese and cold diced butter until smooth. Add all-purpose flour and salt, mixing until a soft dough forms. Divide dough in half, flatten each portion 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, approximately 3-4 minutes. 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, about 5 minutes. Remove from heat, stir in parsley, and allow to cool completely.
03 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
04 - On a floured surface, roll out chilled pastry dough to 1/8 inch thickness. Using a 2 3/4 inch round pastry cutter, cut out rounds. Place half the rounds on prepared baking sheets.
05 - Spoon 1 heaping teaspoon of cooled beef filling onto each pastry round on the baking sheets. Brush edges lightly with water. Top with remaining pastry rounds and press edges firmly with a fork to seal.
06 - Brush the top of each tourtière with beaten egg. Cut a small slit in the center of each pastry to allow steam to escape during baking.
07 - Bake for 18-22 minutes, or until golden brown. Cool slightly before serving.
