Cheese balls

Cheese balls

Pão de queijo

By
From
This is Brazil
Makes
50
Photographer
Stuart Scott

Pão de queijo are adored in the state of Minas Gerais. They are perfect for breakfast or an afternoon snack and are wonderful with fresh black coffee. Minas Gerais is famous for its locally produced cheese, but a good-quality pecorino romano is a fine replacement, and it’s worth experimenting with a few combinations.

Ingredients

Quantity Ingredient
500ml milk
250ml vegetable oil
1 teaspoon salt
1kg tapioca starch, (see glossary)
5 large eggs
400g provolone picante, grated

Method

  1. Combine the milk, oil and salt in a saucepan and bring to the boil. Remove from the heat and gently stir.
  2. Pour the mixture into a large heatproof bowl and gradually add the tapioca starch, stirring until it reaches a doughy consistency. Add the eggs and stir until thoroughly combined and the dough is soft and sticky (it may take a while for the eggs to combine with the dough). Add the grated cheese and mix until well combined. If the dough is too soft, refrigerate it for 1 hour so it is easier to roll.
  3. Preheat the oven to 180°C. Line two large baking trays with baking paper. Roll the dough into small balls about 4 cm in diameter.
  4. Arrange the balls on the prepared baking tray, making sure they are evenly spaced. Bake for 30 minutes, or until golden brown. Serve the cheese balls warm, straight from the oven.

Notes

  • You can freeze the cheese balls for up to six months and reheat them in the oven. If you are using a very mild cheese, you may need to add an extra teaspoon of salt. Try filling the baked cheese balls with a slice of prosciutto – it’s simply divine.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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