The last recipe in The Forme of Cury, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.
THE PETY PERUAUNT. [Glossed Petypanel, a Marchpayne. Leland, Coll. vi. p. 6. Pegge.] [XX IX.XV.[=195]]
Take male Marow. hole parade, and kerue it rawe; powdour of Gyngur, yolkis of Ayrene, datis mynced, raisons of corance, salt a lytel, & loke þat þou make þy past with ȝolkes of Ayren, & þat no water come þerto; and fourme þy coffyn, and make up þy past.
PAYN PUFF [XX IX.XVI[=196]]
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.
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.
] pare þe botom nyȝe þe stuff, take hede, Kut of þe toppe of a payne puff, do thus as y rede; Also pety perueys [In lines 707, 748, the pety perueys come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps The Pety Peruaunt of note 2 above; or better still, the fish-pies, Petipetes (or pety-pettys of the last note), which Randle Holme says 'are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.'] be fayre and clene / so god be youre spede. off Fryed metes [De cibi eleccione. (Sloane MS. 1986, fol. 59 b, and else|where.) "Frixa nocent, elixa fouent, assata cohercent."] be ware, for þey ar Fumose in dede. Line 500
