Tourtière pots

By Spencer Watts
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Spencer Watts 



  • 1 ½ lbs. ground beef
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 ½ teaspoons salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 tablespoons flour
  • 1/3 cup beef stock
  • 1 sheet of store-bought puff pastry, thawed
  • 4 ramekins, for serving


  1. Preheat oven to 425° F (230° C).
  2. Combine beef, onion, garlic, salt, thyme, cinnamon, and cloves in a skillet over medium-high heat and cook for 5 minutes.
  3. Add flour and stir. Add beef stock and stir. Bring to a boil, then reduce heat and simmer until meat is cooked through, about five minutes.
  4. On a lightly floured surface, unroll sheet of puff pastry. Flip a ramekin over, and using its lip as your guide, use a cookie cutter or pastry cutter to cut out a round that is 1-inch (2.5 cm) larger than the mouth of the ramekin. Repeat until you have 4 rounds.
  5. Fill the 4 ramekins with an equal amount of meat. Drape a pastry round over top, then press down firmly where the dough meets the rim.
  6. Use a knife to make an X in the middle of the pastry dough so that steam can escape. Repeat until all ramekins are filled and covered. 
  7. Bake in oven for 15 minutes, or until pastry is golden brown. 


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