PÃO DE QUEIJO WITH SMOKY TOMATO BUTTER

David Neville

Makes

30 golf ball-sized pieces

Preparation

35 mins

Cook

20 mins

Ingredients

	170ml olive oil
	160ml milk
	460g tapioca flour
	130g feta-style cheese, crumbled
	200g parmesan-style cheese, grated
	4 scant teaspoons salt
	1 teaspoon baking powder
	4 eggs, size 7
	60ml canola oil, for greasing

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Instructions

1.	Place the olive oil, milk and 160ml water in a large pot and bring slowly to a simmer.
2.	In a large bowl, put the tapioca flour, cheeses, salt and baking powder.
3.	Toss together thoroughly to distribute the cheeses through the flour.
4.	Remove the liquids from the heat once they come to a simmer.
5.	Add the tapioca flour mix.
6.	Stir with a strong wooden spoon to form a stretchy, stiff and shaggy dough.
7.	Return to the heat and keep stirring until you can begin to see the cheese melt.
8.	Remove from the heat and keep stirring.
9.	The dough will be stiff and resemble terrible cottage cheese, but do not fret, that is how it should look.
10.	Allow the dough to cool for 10 minutes.
11.	Return to the cooled dough and beat in the eggs one by one.
12.	The addition of each egg will make the dough more silken and easy to stir.
13.	The final dough will be wet enough to pour.
14.	Grease a non-stick muffin tray with canola oil.
15.	Put approximately 2 tablespoons dough into each muffin slot.
16.	Bake at 180°C for 18 minutes.
17.	Allow to cool before removing from the tray.
18.	Serve warm with smoky tomato butter see recipe here .

Food styling, recipes & photography David Neville

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