pao de queijo
Ideal for aperitifs with family and friends.
Ready in 40 mins
Ingredients - makes approx. 40
60ml rapeseed oil
60ml water
1 teaspoon salt
135g tapioca flour
1 egg
5 tablespoons natural yoghurt
40g grated Parmesan cheese
50g grated mozzarella cheese
optional: olives / peppers / chili
Preparation
Prep: 10 mins | Cook: 30 mins
Preheat the oven to 230 C / Gas mark 8.
Combine the oil, water and salt in a saucepan and bring to the boil. Place the tapioca flour in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yoghurt, Parmesan and mozzarella. Pour the mixture into mini-muffin tins.
Place on middle rack of the preheated oven. Reduce heat to 180 C / Gas mark 4. Bake until slightly golden, 25 to 30 minutes.
