Name: Warm Brazilian cheese bread puffs (pão de queijo)
Cook time: 30 min
Total time: 30 min
Ingredients: 250 gram potatoes (about 1-2 medium to large); 500 gram tapioca flour (from supermarkets or health food stores); 250 gram mozzarella cheese, grated; 2 handfuls cheddar and Parmesan cheese (mixed), grated; 3 eggs; 55 gram butter; 4 tablespoon oil; 1 teaspoon salt; 1/4 cup milk (if needed)

Warm Brazilian cheese bread puffs (pão de queijo)

This Nici Wickes recipe nails these little bites that are a favourite in Brazil where they’re called pão de queijo, or cheese bread. They’re like choux pastry puffs or gougères, but much easier to make

Ingredients

250 gram potatoes (about 1-2 medium to large)

500 gram tapioca flour (from supermarkets or health food stores)

250 gram mozzarella cheese, grated

2 handfuls cheddar and Parmesan cheese (mixed), grated

3 eggs

55 gram butter

4 tablespoon oil

1 teaspoon salt

1/4 cup milk (if needed)

Method

1.Preheat oven to 180°C. Line 1-2 baking trays with baking paper.

2.Boil and mash the potatoes.

3.Except for one handful of the grated cheddar/Parmesan mix, place the potatoes and all the rest of the ingredients into a stand mixer and mix until fully combined. Add a little milk, if necessary, to form a soft dough.

4.Take tablespoons of the dough and roll into small balls. Sprinkle over the remaining cheese. Bake in the oven for 20-30 minutes until the balls are risen and just beginning to colour. I add a small dish of water to the oven as it stops the cheese bread from drying out too much.

5.Serve warm, drizzled with some butter and sprinkled with salt, if you wish.

Makes 40 puffs approx. – The dough freezes well, so it’s perfect to have on hand for the party season.

Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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Brazilian cheese bread (Pao de Queijo)