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Payn Puff (Medieval Puff Pastry)
Payn Puff (Medieval Puff Pastry) is a traditional Medieval recipe for a classic rich rough puff pastry. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Small Patties (Medieval Puff Pastry).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
10–12
Rating: 
Tags : British RecipesEnglish Recipes
Payn Puff (Medieval Puff Pastry): a classic medieval British recipe for a traditional rough puff pastry dough of a flour, water with butter that's finished by incorporating butter and folding the dough to form sheets: shown here in its raw, just-prepared form.
Original Recipe
Payn Puff
(from A Forme of Cury)
Eoꝺem mo fait payn puff. but mae it more tendre þe paſt · anꝺ loe þe paſt be roꝺe of þe payn puf as a coffyn +̅ a pye .
Translation
Medieval Puff Pastry
Prepare the payn puff as in the previous recipe, but make the paste more tender and ensure that the payn puff paste be rolled, halfway between a standing crust and a pie.
Modern Redaction
Essentially this is a recipe for what we would, today, call a puff pastry.
Ingredients:
700g fine plain flour
350g butter
4 egg yolks lightly beaten
1 more egg yolk, beaten (usually optional, but have to hand)
1 tsp salt (if using unsalted butter)
100g butter, sliced
Method:
Combine the flour and salt (if used) in a large bowl. Add the butter and cut into the flour with a pair of pastry knives. Then use your fingers to rub the butter into the flour until it resembles fine crumbs. Add the egg yolks at this stage and knead into the pastry. Add a the extra egg yolk a little at a time if the dough is to dry. The pastry is done when it forms a solid ball and does not stick to the sides of the bowl. Cover in clingfilm and refrigerate for fifteen minutes before use.
Take the pastry and roll out to about 1cm thick. Cover the top 2/3 of the pastry furthest away from you with the sliced butter. Now take the 1/3 of the pastry nearest you and fold over (this will leave the far 1/3 uncovered). How take this far 1/3 and fold towards you so that you end-up with 3 layers of pastry.
Dust with flour, turn the pastry around 1/4 turn then roll out as your did before. Repeat the folding process and roll out the pastry again.
It is now ready for use and should be rolled out about 6mm thick (not as thin as pie pastry but thinner than a standing crust).
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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