Brazilian wood fired Pão De Queijo

These amazingly tasty (and moreish) Brazilian cheese bread balls are a great treat. Make plenty as they are sure to be snapped up quickly. We often use the residual heat in our Amigo Oven after cooking a roast to cook these delicious snack. (oven may need to be re-fired for a few minutes to get up to desired heat).


  • 2 eggs
  • 250g grated mature cheddar or parmesan (or any flavoursome hard cheese)
  • 200g unsalted melted butter
  • 1 flat tbs salt
  • 600g tapioca flour (sweet) – Tapioca flour can be purchased from Brazilian or Chinese delicatessen.
  • 250ml whole milk + 250ml water
  • Oil for greasing
    • Outline Skewers Sketch


  • Fire up your Amigo outdoor wood fired oven to its maximum temperature and allow to cool until around 200-220°C. Remove all fire & ashes and use residual heat only. (or use heat after cooking a long roast)
  • Next, bring your milk, water, butter and salt to a boil. Remove from the heat and add in your tapioca flour, stirring vigorously. Allow to cool slightly.
  • Then mix the dough using an electric hand whisk or mix by hand.  Beat your eggs in, one at a time until your dough is glossy. Add your cheese and whisk again until fully combined.
  • Using 2 tablespoons or the palm of your hands (covered in a little butter) making small balls. Place on a greased baking tray approx. 5cms apart as they grow in size.
  • Place your tray into your wood fired oven and bake for around 25-30 minutes until golden. Take out of your oven -they are best eaten while still warm.