'Pão de Queijo' - Brazilian Cheese Balls

'Pão de Queijo' - Brazilian Cheese Balls

These traditional Brazilian cheese balls are always a winner. Served hot, they can be enjoyed as a canapé, an afternoon snack or as a perfect side dish to a main meal.

Our Tabl take on this classic is Italian inspired, mixing it up by using pecorino and bresaola!

This recipe makes 14 large balls, or 28 mini balls.

Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 10-12
'Pão de Queijo' - Brazilian Cheese Balls


How to make

  1. Pre-heat the oven to 200C fan/gas 7 and grease the muffin tin (just use baking paper if you do not have a tin).

  2. In a large saucepan, melt the butter with the milk and add a generous pinch of salt. Bring to boiling point.

  3. Take off the heat and let it cool briefly, before adding the grated pecorino and chopped bresaola. Stir.

  4. Add the tapioca flour and mix rapidly (the batter will become very sticky!)

  5. As the batter will become pretty hard to mix by hand, using a hand whisk or standing mixer as you combine the eggs one by one.

  6. A good way to shape the balls is to oil up your hands and roll them into shape. Placing them into the muffin tin.

  7. Bake for 25-30 mins, until puffed up and golden brown.

  • Best served fresh out of the oven!

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Products used in this recipe

Pecorino Cheese

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80g Rustic Range Cornish Beef Bresaola

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