English Heritage suggests that Stonehenge builders may have been fueled by ‘Neolithic mince-pies’ 4500 years ago.
Archaeologists excavated Durrington Walls in order to find out where the builders built the monument. This settlement was established around 2,500 BC.
The evidence showed that builders collected and prepared hazelnuts.
Durrington Walls in Amesbury provided evidence that builders cooked hazelnuts and sloes as well as crab apples. Pictured: English Heritage volunteer make Neolithic-inspired mince patties on Stonehenge’s hearth.
Researchers discovered that charred plant remains had been found at the site. These findings led to researchers assuming that they may have served as a way to preserve and flavor foods.
It was not known if Stonehenge’s builders ate sweeter food, but they were likely to have eaten pork, beef, and dairy.
While there’s no evidence to support the use of pastry, it is possible that people were able to create pastry using wheat, hazelnut and acorn flour.
English Heritage claimed that builders might have used a clay pot or flat stone to bake Neolithic “mince pies” similar to welsh cakes.
Although it wasn’t clear whether Stonehenge builders, located on Salisbury Plain, Wiltshire were eating sweeter foods, it is believed that they did eat pork, beef, or dairy. Photo: The site volunteer holding a basket containing sweet fruits and nuts.
Although there isn’t any evidence that pastry was ever used, people of the Neolithic era knew how to cultivate cereal crops. They could also have made pastry using wheat, hazelnut, or acorn flour. Pictured: Here are the ingredients to make Neolithic-inspired mince tarts.
English Heritage stated that the builders may have made Neolithic “mince pie” using either a ceramic or flat stone pot. These were heated over a fire and then baked in a similar manner to welsh cakes. Pictured here: Baked pies on the hearth.
English Heritage volunteers will make festive pies from the discoveries made at Stonehenge’s Neolithic Houses every Monday of December.
Susan Greaney of the charity is its senior properties historian.
“Adding meat fats, hazelnuts, and fruits to a energy bar would have been a wonderful idea. It is full of calories.
“Such food might have been consumed for celebration and sustenance. The sharing of food helped the community bond. It encouraged people from all walks to come together to build Stonehenge.
“We will never be able to determine their preferred recipes, but we can imagine travelers receiving a tray full of mince pies.
Find out more and book tickets to English Heritage here.
English Heritage volunteers make Neolithic-inspired pie every Monday during December. Pictured: Volunteers make the Neolithic-inspired pies as they prepare them on the hearth.
How to make your own NEOLITHIC MINCE PIIES
Ingredients:
Here’s the recipe:
2 x handfuls of emmer flour
½ handful of hazelnut flour
A knob of lard
A few drops water
Filling instructions:
Small sour or four crab apples
A few blackberries
A few sloes
Pureed rosehips (about 1 tablespoon of pureed Rosehips)
One spoonful honey
Plus:
A few whole berries
A few crushed hazelnuts
Decoration:
A drizzle of honey and some linseeds for the tops
Method:
1. Heat your oven at 210°C electric/190° fan/gas mark 5. Your compote filling ingredients can be cut up and placed in a saucepan over medium heat. Cook until tender.
2. Combine the flours and the lard with a little water to make a dough.
3. For the bottom of the pie, create 6 circles and six circles for tops. In a muffin pan, place the pie bases in the cups.
4. Place lids on a plate and water it.
5. When all lids are removed, spray the tops with water. Sprinkle honey, crushed hazelnuts, and linseeds.
6. Bake the bread for 20 minutes until it is golden brown.
7. Enjoy!
Pictured: Stonehenge, England’s Neolithic-inspired mince tarts