Payn Puff

Payn means bread in French, thus bread puff? It is hard from the recipe to figure out what this is exactly.

Research Notes:

From The Monthly Review, April 1834, London, "History of the Liveries of London":

. . . the 'made dishes' at these dinners were several of them absolutely epicurean, and afford no contemptible specimens of ancient cookery. We may instance their 'Leche-Lombard,' mortrewes, doucettes with little parneux, fritters, payn puff, and others: a slight account of which will be sufficient to give us an idea of these old-fashioned dainties. . . Pawn puff is explained by Phillips to be 'a certain mess' proper for side-dishes, so call as being made of bread stuffed with several sorts of forces and ragouts. In the Form of Cury, p. 89, No. 196, it is directed to be made of marrow, yolkes of eggs, dates minced, raisins, and salt, in a delicate paste, moulded of an orbicular form. - pp81, 82

From John Russell's The Boke of Nurture:

Payne Puff, pare þe botom nyȝe þe stuff, take hede, [Payne-puff: pare the bottom, cut off the top.]
Kut of þe toppe of a payne puff, do thus as y rede;
Also pety perueys be fayre and clene / so god be youre spede. [perueys] ? parneys]
off Fryed metes be ware, for þey ar Fumose in dede. [Fried things are indigestible.]

From the Middle English Compendium:

fūmǒus adj.

(a) Smoky (fire), vapor-like (cloud); (b) odoriferous (air, fume); odorous (thing); fumy (smell), smelly; (c) miry or swampy (soil).

Ex: (a1398) *Trev.Barth.(Add 27944)161b/b : Þanne he þroweth out of his jawys in to þe watir a fumouse smelle most stynkyng.

Notes: Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention Payn Puff. 'Payn puffe, and pety-pettys, and cuspis, and doucettis,' are mentioned among the last dishes of a service on Flessh-Day (H. Ord., p. 450), but no recipe for either is given in the book.

Perueys, or perneys, a sweet pie.
Petipetes, or pety-pettys, p. 32, note 2; l. 499, note 3. '_Petipetes_, are Pies made of Carps and Eels first roasted, and then minced, and with Spices made up in Pies.' R. Holme.

This is an excerpt from Fourme of Curye [Rylands MS 7], (England, 1390)

.Clxliiij. Payn puff. Eodem in o fait payn puff. but make it more tendre the past. and loke the past be rounde of the payn puf as a coffyn & a pye.

This is an excerpt from Forme of Cury, (England, 1390)

PAYN PUFF. XX.IX. XVI. Eodem modo fait payn puff. but make it more tendre þe past. and loke þe past be rounde of þe payn puf as a coffyn & a pye.

This is an excerpt from A Proper newe Booke of Cokerye, (England, mid-16th c.)

To make Panne puffe. Take the stuffe of Stock frytters and for hys paest take a quantite of ale and a lytle yest and Suger, Mace and Saffron, than heate it on a chafyndysche and put it to youre floure with the yolcke of a rawe egge, and so after this maner make up your paest.