Try these cheesy puffs of Brazilian origin. They are ideal for aperitifs with family and friends.ingredients
makes approx. 40
60 ml rapeseed oil / huile de colza
60 ml water
1 tsp salt
135 gr tapioca flour
1 egg
5 tbsp natural yoghurt
40 gr grated Parmesan cheese
50 gr grated mozzarella cheese
variations: olives, chilli, pimiento, or anything else you fancy
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.
variations: olives, chilli, pimiento, or anything else you fancy
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.
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