Feijoada-Stuffed Pão de Queijo (Brazilian Cheese Bread)

Elevate traditional pão de queijo by stuffing it with savory feijoada. The cheesy, chewy bread provides a delicious contrast to the rich, flavorful bean stew, creating a unique and portable snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.25/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack•Bread•Appetiser

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

2cupsFeijoada(Homemade or store-bought. If using store-bought, ensure it has a rich, savory flavor. Remove large pieces of meat for easier stuffing or chop into smaller pieces.)

£3.50

1cupTapioca Flour (Polvilho Azedo)(Can substitute with sweet tapioca flour (Polvilho Doce) for a slightly sweeter result.)

£1.20

0.5cupTapioca Flour (Polvilho Doce)(Can substitute with tapioca flour (Polvilho Azedo) for a stronger cheesy result.)

£0.60

0.5cupMilk(Whole milk recommended for richness, but any milk will work.)

£0.25

0.3cupWater(Filtered water is recommended.)

0.3cupVegetable Oil(Can substitute with olive oil for a slightly different flavor.)

£0.15

1Eggs(Large eggs at room temperature.)

£0.30

1cupMinas Cheese (Semi-Cured)(Grated. Can substitute with Parmesan, Gruyere, or a mix of cheeses if Minas cheese is unavailable. A good quality hard cheese is key.)

£4.00

0.5teaspoonSalt(Adjust to taste, especially if feijoada is already salty.)

£0.01

Total Cost

£10.01

£1.25 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a saucepan, combine milk, water, and oil. Bring to a simmer over medium heat. Do not boil.
3.
In a large bowl, mix together both types of tapioca flour and salt.
4.
Pour the hot milk mixture over the tapioca flour mixture and stir vigorously with a wooden spoon or spatula until a sticky, clumpy dough forms. Let it cool slightly for about 5 minutes.
5.
Add the egg and grated cheese to the dough. Mix well until the dough is smooth and elastic. It will be very sticky.
6.
Wet your hands with water or oil to prevent sticking. Take a small amount of dough (about 2 tablespoons) and flatten it into a disc in the palm of your hand.
7.
Place about 1-2 teaspoons of feijoada in the center of the disc. Gently fold the dough around the feijoada to form a ball, ensuring the filling is completely enclosed.
8.
Place the stuffed pão de queijo on the prepared baking sheet, leaving some space between each one.
9.
Bake for 20-25 minutes, or until the pão de queijo are puffed up and golden brown. The exterior should be slightly crispy.
10.
Let cool slightly before serving. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (120g)

350 kcal / 1464 kJ

Carbs

28g

11% of RDA

Fat

18g

26% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For best results, use good quality cheeses and tapioca flour.

The dough can be a bit tricky to work with due to its stickiness. Wetting your hands frequently will help.

If you don't have time to make feijoada from scratch, use a good quality canned or frozen version. Just be sure to drain any excess liquid.

Pão de queijo is best served warm, but leftovers can be stored in an airtight container at room temperature for a day or two. Reheat in the oven or microwave before serving.

For a vegetarian feijoada, use vegetarian black beans and mushrooms. You can also add smoked paprika for a smoky flavor.

Cooking Equipment

Oven

Stove

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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