Potato Pão de Queijo
Pão de Queijo are small, gluten-free cheese breads from Brazil. Traditionally, they get their cheesy flavour not only from the addition of cheese, but also from the fermented starch, Polvilho Azedo, that is used to make them. Once we understand these ingredients, it becomes much easier to look around us and find alternatives that grow within our reach.
Ingredients
- 1 large roasting potato (around 250g)
- 120 g potato starch
- 30 g marrowfat pea miso (or any locally made miso)
- 30 g rapeseed oil
Instructions
- Pre-heat the oven to 200°C. Use a fork to pierce holes into the potato, place it onto the tray and bake it for 1 hour until the inside is cooked and soft. Let it cool down until cold enough to handle, then peel the skin. Crank the oven up to 220°C and line a baking tray with parchment paper.
- In a separate bowl, combine the flour with 1/2 tsp salt. Add 200g of the peeled potato followed by the miso, oil and 60 ml of water. Mix it into a soft dough. It will feel sticky and flatten slightly into the bowl, but that’s fine. With dry hands, shape the dough into 12 balls (around 36g each). Place them on the baking tray and bake in the oven for 25 minutes. Best eaten while they are still slightly warm.