Jersey Milk and Rosemary Pão de Queijo

A flavorful twist on the classic Brazilian cheese bread, using rich Jersey milk and fragrant rosemary for a unique and delicious snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.88/serving

Season:

🌍 Year-round

Meal Type:

Snack•Bread

Cuisine:

Jersey•Italian

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1cupJersey Milk(Provides a richer flavor and texture.)

£0.60

0.3cupVegetable Oil(Can use olive oil for a richer flavor.)

£0.15

1.5cupsTapioca Flour (Sweet or Sour)(Can use a mix of sweet and sour for a complex flavor.)

£0.75

0.5cupGrated Parmesan Cheese(Freshly grated is best.)

£1.50

1Large Egg(At room temperature.)

£0.30

1tablespoonFresh Rosemary(Finely chopped.)

£0.20

0.5teaspoonSalt(Adjust to taste.)

£0.01

Total Cost

£3.51

£0.88 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a saucepan, combine Jersey milk and vegetable oil. Bring to a simmer over medium heat. Do not boil.
3.
Remove from heat and immediately pour the hot milk and oil mixture over the tapioca flour in a mixing bowl. Stir quickly to combine. The mixture will be lumpy.
4.
Let the mixture cool slightly for about 5 minutes. This step is important so that the eggs don't cook when added.
5.
Add the egg, Parmesan cheese, chopped rosemary, and salt to the mixture. Mix well until a smooth, slightly sticky dough forms. You can use your hands to knead it if necessary.
6.
Using slightly wet hands, roll the dough into small balls (about 1-inch in diameter).
7.
Place the dough balls on a baking sheet lined with parchment paper.
8.
Bake for 25-30 minutes, or until golden brown and puffed up. They should sound hollow when tapped.
9.
Let them cool slightly before serving. Pão de Queijo is best served warm.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a chewier texture, use more sour tapioca flour.

Don't overmix the dough after adding the egg, as this can result in a tough texture.

Pão de Queijo can be frozen after baking. Reheat in the oven for a few minutes until warm and crispy.

Experiment with different cheeses! Gruyere or mozzarella are good alternatives or additions.

Cooking Equipment

Oven

Stove

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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