Moreish Morsels of Cheesy Goodness – Recipe

Around here we love these little moreish morsels of cheesy goodness, a perfect snack straight from the oven, well almost, try to resist them for a few minutes as you don’t want to burn your tongue!

These Cheesy Puffs are our take on the traditional Brazilian bread Pão de Queijo which is very similar to  Colombian Pan de Bono. Either way now you too can bring a little bit of South America into your kitchen.

Super versatile Cheesy Puffs can be enjoyed in so many ways. With soups over winter, salads in summer or as a quick snack. Perfect for popping into a lunchbox as a power packed protein burst. They are my go too dish when I need to “take a plate” to a picnic, BBQ or for Friday night get togethers with friends. Not that you need an excuse to make these as they are so quick and easy to make.

Below you will find the recipe in pictures but if you prefer a words only version click on the recipe name to go to our recipe page.

Cheesy Puffs Recipe

Ingredients: 100g butter, ½ teaspoon ground turmeric (optional), 1 cup water, 1 teaspoon salt

1½ cups tapioca flour, ½ cup Bread Blend (or another ½ cup tapioca), 1 teaspoon flavoured stock (garlic powder, bacon stock or chicken stock, optional), Pinch cayenne pepper, Salt and pepper to taste

2 eggs, 1½ cups cheddar cheese (grated)

Method: Click on the pictures below for instructions.

Cook’s Tip: You will find the consistency of the dough will vary each time you make these but don’t panic, or add any extra ingredients, just keep going with the recipe, they will turn out delicious whatever the starting texture is. If the dough is thick roll into walnut size balls by hand, if its sticky use two spoons to plop portions into the muffin tins. The Cheesy Puffs can also be made on a tray covered with baking paper if you don’t have mini muffin pans. Don’t be concerned if the inside of the puffs looks moist as this is normal, it will be cooked.

Variations: Add chives or bacon bits or blue cheese or other savoury flavours diced small.