Payn Puff

SOURCE: Original is from the Forme of Cury, # 204, as transcribed in Curye on Inglysch, p. 145. This recipe refers to the previous one, # 203 for "The pety peruaunt". A note in the index/glossary under payn, p. 204, indicates that there is another recipe in MS Ashmole 1393 which gives cream, flour, egg yolks, and sugar for the ingredients of the pastry and which also suggests that the dish should be in the form of a loaf.
ORIGINAL: #203: The pety peruaunt. Take male marow hole parade, and kerue it rawe; powdour of gynger, sugur, zolkes of ayren, dates mynced, raisouns of coraunce, salt, a lytel, & loke žat žou make žy past with zolkes of ayren 7 žat no water come žerto; and fourme žy coffyn and make vp žy past. #204: Payn puff. Eodem modo fiat payn puf, but make it more tendre že past, and loke že past be rounde of že payn puf as a coffyn & a pye.
NOTES: I tried this with marrow, but both I and the other Cook's Guild members preferred the more modern taste of butter.
  1. Make a dough out of the flour, the cream, half the sugar, and half the egg yolks.
  2. Grind dates and currants in a food processor.
  3. Make filling out of dates, currants, remaining sugar and egg yolks, ginger, butter and salt.
  4. Roll half of dough out to about the size of a large baking sheet.
  5. Spread half of filling, leaving a wide margin on all sides.
  6. Roll up into a long loaf. Seal up all the edges.
  7. Repeat with remaining dough and filling.
  8. Bake for 30-40 min at 400ŗ.

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