Tourtière tarts are individual savory meat pies filled with a spiced ground beef and pork mixture, baked in pre-made tart shells. They come together in about 50 minutes and are a practical way to feed a group without slicing a full pie. Six tarts fit a standard muffin tin, and the filling can be made a day ahead.
Before you start
The filling is cooked on the stovetop before it ever goes in the oven, which means you are not relying on oven heat to cook raw ground meat inside pastry. That matters because ground beef and pork must reach an internal temperature of 160°F (71°C) to be safe — and a 20-minute bake alone may not get you there reliably. Simmer the meat mixture fully until no pink remains, stir it often so it cooks evenly, and let it cool for the full 15 minutes before filling the shells. Putting hot filling into raw pastry softens the base and you will end up with a soggy bottom. The mashed potato going in at the end is what binds the filling so it holds its shape when you bite in — do not skip it or substitute with something wetter.
What can go wrong
- Tart shells slide or collapse in the muffin tin: Press each shell firmly against the sides of the cup before filling. If the shells are frozen, thaw them first — a frozen shell dropped into a tin will crack when you press it and leak filling during baking.
- Filling is too wet and makes the pastry soggy: After simmering, the mixture should hold its shape on a spoon, not pour. If it looks loose, keep it on low heat for a few extra minutes, stirring, until the liquid reduces. The mashed potato helps, but it cannot fix a filling that is still watery.
- Uneven browning across the tarts: Muffin tins heat unevenly, especially toward the edges. Rotate the tin halfway through the 20-minute bake so the outer tarts do not overbrown while the center ones lag behind.
- Filling shrinks and leaves a gap at the top: Pack the filling right to the rim of each shell — it will settle slightly as it bakes. Underfilling looks sparse and the pastry edge dries out faster than the center.
- Ground pork stays pink even after the simmer time: Color alone is not a reliable indicator with mixed meats. Use an instant-read thermometer and confirm the filling hits 160°F (71°C) before you pull it off the heat. Skip the thermometer and you are guessing.
Keeping and reheating
Cooled tarts keep in an airtight container in the fridge for up to 3 days. To reheat, put them on a baking sheet in a 350°F (175°C) oven for 10 to 12 minutes — this keeps the pastry crisp in a way that a microwave simply will not. If you use a microwave, the shells go soft within about 30 seconds of heating, so only do that if texture does not matter to you. For freezing, arrange the fully baked and cooled tarts on a tray, freeze until solid, then transfer to a zip-lock bag. They will keep for up to 2 months. Reheat from frozen at 350°F for 18 to 20 minutes. Freeze the filling separately if you want more flexibility — it thaws overnight in the fridge and you can bake fresh shells the day you need them.
Lovely Tourtiere Tarts
Ingredients
1 pound ground beef (minced beef)
½ pound ground pork (minced pork)
1 teaspoon sage
½ cup potatoes - mashed
2 cloves garlic - finely minced
1 small onion - finely diced
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup water- 6 small tart shells
Instructions
- Combine all the above ingredients in your saucepan, and bring to boil.
- Simmer for 15 minutes and stir constantly.
- Remove from heat and add mashed potato. The mixture should be moist and thick. Allow to cool for 15 minutes.
- Prepare the muffin tins, line them with tart shells. Fill each shell with a meat mixture.
- Bake for 20 minutes or until browned.
Nutrition
Common questions
Can I use all beef instead of the beef and pork combination?
Yes, you can use 1½ pounds of ground beef on its own. The filling will be slightly leaner and a little less moist, so watch the liquid level during the simmer and add a splash more water if the mixture starts to stick before the 15 minutes are up.
Do I need to cook the onion and garlic separately before combining everything?
No — the recipe adds everything to the pan together and simmers for 15 minutes, which is enough time to fully cook the aromatics alongside the meat. Just make sure the onion is finely diced so it softens completely rather than staying crunchy in the finished tart.
How do I know when the tarts are done baking?
The pastry should be golden brown and the filling should look set and slightly firm on top, not wet or jiggly. Because the filling is already fully cooked before baking, the 20-minute bake is mainly about browning the pastry — but use a thermometer to confirm the center of a tart reads at least 160°F (71°C) if you are unsure.
Can I make the filling the night before?
Yes, and it actually makes assembly faster. Cook the filling, stir in the mashed potato, let it cool completely, then refrigerate it in a covered container overnight. The next day, fill the shells straight from the fridge and bake — you may need to add 3 to 4 minutes to the bake time since the filling starts cold.
My tart shells are larger than standard — how do I adjust?
Larger shells just need more filling and a slightly longer bake. Fill them to just below the rim and check for golden pastry at around 25 minutes. The internal temperature of the filling still needs to reach 160°F (71°C), so use a thermometer rather than relying on the clock alone.
If you liked this one
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Savory British Beef Pies
- Savory Pork Apple Pasties
