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Pao De Queijo (brazilian Cheese Bread With Black-eyed Pea And Avocado Spread
This was inspired by Brazilian Cuisine for my 2016 Rio Summer Olympics Party. The bread is quite famous in Brazil and I topped with other ingredients eaten in the country Black-Eyed Peas and Avocado.
Prep Time: 05:00
Cook Time: 20:00
1 cup milk
1/2 cup butter
2 eggs, beaten
2 cups tapioca starch
1/2 cup parmesan cheese
1 can black-eyed peas
1Preheat oven to 400 degrees.
2Add milk and butter to medium saucepan and heat over medium heat until starts to bubble then remove from heat
3Add the tapioca starch and stir until the ingredients are mixed together.
4Let cool, then pour eggs in gently until they are incorporated. Add Parmesan cheese and form into small golf-sized balls and place on greased baking sheet or lined with Silpat mat.
5Bake 15 - 20 minutes in 400 degree oven.
6While baking, rinse and drain a can of black-eyed peas. Look at the peas and ask, "who did this to you? :) Then place in small bowl and smash, leaving some whole. Add salt and pepper to taste then set aside.
7Peel, pit and dice avocado and place in a second small bowl. Mash and add salt and pepper to taste.
8When rolls are done and cool enough to handle, spread a tablespoon of black-eyed peas and then top that with a tablespoon of avocado mash.
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