The Stonehenge charity announced it will be selling Neolithic-style mince pies at Stonehenge this December to remember Builders of Stonehenge who enjoyed seasonal food containing foraged fruit and nuts.
English Heritage has also shared its reimagined Neolithic Mince Pie recipe for people to cook themselves at home, while English Heritage Volunteers will be cooking up the Neolithic-inspired mince pies every Monday at the prehistoric site.
The origins of mince pies can be traced back to the medieval period, with recipes varying over the centuries from meat-based savoury treats to the sweet, rich version we favour today.
Evidence found as part of excavations at Durrington Walls – the settlement inhabited by the builders of Stonehenge in about 2,500 BC – shows that the ingredients that could have made an early version of a mince pie were gathered and used several thousand years ago.
We know that the builders of Stonehenge were eating pork, beef and dairy, but now archaeologists have also found evidence for the collecting and cooking of hazelnuts, sloes and crab apples, and other fruit. Remnants of charred plant remains have led researchers to suggest that recipes may have been followed to help preserve and make foods palatable.
Susan Greaney, English Heritage Senior Properties Historian, said: “We know that midwinter and feasting were really important to the builders of Stonehenge and thanks to the Stonehenge Riverside Project, we’re lucky to have evidence which tells us that they had access to nutritious fruit and nuts and that they may even have made and cooked recipes. Adding meat fats to hazelnuts and fruit would have made a great energy bar full of calories. Such foods might have been eaten for celebration as well as sustenance, with the sharing of food helping the community to bond, encouraging people to travel from far and wide to help build Stonehenge. We’ll never know for certain what recipes they favoured, but it’s fun to imagine travellers being greeted with a tray of mince pies!”
RECIPE: Neolithic Inspired Mince Pies (makes 6)
Ever fancied trying some Neolithic baking? Inspired by preserved food remains found near Stonehenge, English Heritage has created some festive pies to enjoy this Christmas. To make these vegetarian, simply swap the lard for a vegan or vegetarian fat product.
Ingredients:
For the pastry:
2 x handfuls of emmer flour
½ handful of hazelnut flour
Knob of lard
A few drops of water
For the filling:
Four crab apples or small sour apples
A few blackberries
A few sloes
Pureed rose hips (about a spoonful of pureed rosehips)
A spoonful of honey
Plus:
A handful of whole berries
A couple of crushed hazelnuts
For the decoration:
Some linseeds and a drizzle of honey for the tops
Method:
Preheat your oven to 210 degrees c electric /190 degrees fan/gas mark 5. Cut up your compote filling ingredients and put them in a saucepan on medium heat, stew until tender.
Mix the flours with the lard and a few drops of water until you have a firm dough.
Create 6 circles for the pie bottoms and 6 slightly smaller circles for the tops. Place the bases into cases in a muffin tin and spoon in cooked compote.
Take lids and brush one side with water and place water-side down, pressing the edges to seal.
Once all lids are on, brush their tops with water and sprinkle with Sprinkle tops with honey, linseeds and crushed hazelnuts.
Bake for 20 minutes or until golden brown and firm to the touch.
Enjoy!