My grandma’s cooking style with homey and comforting, yet never boring. I associate her dishes most with the sun-kissed summer months and holidays the whole year round. There are scores of wonderful recipes that my grandma cooked for her family when I was growing up, but (aside from the aforementioned trifle) none of them stand out in my mind with the same adoration, nor provoke such strong cravings, as her summertime hamburger picnic pie.
{Always a classic, a can of tomato soup gives this delightful dish a lovely vintage hit – as well as a mildly tangy dose of vegetable flavour. Vintage Campbell’s Tomato soup ad via Shelf Life Taste Test’s Flickr stream.}
Don’t let the pie crust in this recipe put you off, the entire dish is wonderfully simple to put together, and once in the oven it takes care of itself. As it bakes your kitchen fills with the savoury, enticing scent of tomatoes, beef, and flaky pastry. Even on the hottest dog days of July and August, when venturing into the kitchen for even so much as a popsicle seems makes you feel as though you could melt, I will – and often do – gleefully turn on the oven and whip up this stupendous dish.
Brought to the table it looks like – and is – a work of culinary art. Even when eaten warm, somehow (at least I’ve always found) you don’t feel stifled in the least by the fact that you’re consuming a hot dish on an even hotter day. However, by all means, this succulent meat pie can be nibbled at room temperature or cold from the fridge. There is no possible wrong way to eat this beloved summertime treasure.
Ingredients
•1 tsp butter (or olive oil)
•2lbs (900g) lean ground beef (or extra lean ground chicken or turkey, which is what I generally use; you could certainly also try this recipe with TVP or another vegetarian/vegan ground meat substitute)
•1/2 cup finally chopped white or yellow onion (about one large, or two small, onions)
•1 (10.75 ounce/315ml – appox.) can condensed tomato soup
•2 tbsp fresh parsley, finely chopped
•2 tbsp dried basil
•2 tsp Worcestershire sauce (Annie’s Natural’s makes a fantastic organic Worcestershire sauce that I just love!)
•1 tsp sea or kosher salt
•1 tbsp garlic powder (grandma’s original called for 1/4 tsp garlic salt, but I find that between the sea salt and condensed soup, this dish is salt enough and so prefer to use garlic powder)
•1/4 tsp freshly ground black pepper
Directions
Preheat you oven to 425°F (220°C/gas mark 7).
Heat a large skillet or frying pan over medium-high heat and melt the butter (or pour in the olive oil and allow it to get a little bit warm), add in the ground beef (or chicken/turkey or ground vegan crumbles) and chopped onion, cook for six minutes or until the meat is fully cooked through and the onions are nicely golden brown.
Remove from the heat and transfer the meat and onions to a large mixing bowl. Stir in the all of the other ingredients (except for the pie crusts, naturally) and blend well (if you want to taste the mixture to adjust the seasoning levels at this point you certainly can, as there are no unsafe rare ingredients in it).
Line two 8 or 9 inch pie plates (I prefer to use glass or ceramic ones for this recipe) with the bottom layers of pastry. Divide the meat mixture evenly between the two pies and place the pie crust lids on top of them, scoring both tops a few times with a sharp knife to create steam vents. Crimp the pies all the way around with your fingers, a fork or a pie crimper, and then slide them side-by-side (but not touching) in the middle of your 425° oven (if you oven isn’t wide enough to cook two pies at once, cook them one after the other).
Bake your hamburger pies for 30 minutes or until the pie crust has reached your desired level of golden beauty. Once baked, remove from the oven, place on cooling racks or folding dish towels and allow the pies to sit for a few minutes (I usually give them ten minutes to cool off ever-so-slightly).
If you’re going to serve the pies warm, bring them to the table at once. If you’re taking them on a picnic let them cool for a few more minutes than cover the pies with aluminum foil, wax paper or plastic wrap (or slip them into appropriately sized reusable plastic containers) and take them with you on your journey. Should you wish to eat the pies cold, let them cool for about thirty minutes (or until the bottom of the pie pans are luke warm or cooler) and then cover them and slide them into the fridge, where they’ll keep for three days.
My very favourite way to eat this hearty, flavourful pie is al fresco in the setting sun of a sizzling hot dusk, with a glass of mind-numbingly cold ice water and a slice of cantaloupe melon on the side – just as grandma used to serve.
Each pie makes 6-8 slices/servings
Bon appétit!
