Argentine gluten-free northeast coastal Chipa
In Paraguay and northern Argentina, they are known as Chipa. Brazilians call them Pão de queijo. A tasty nibble, eaten as a snack or with a main meal.
‘Deliciously addictive’ and simple to make!
1,000 g cassava starch
400 g Pategras cheese
150 g Crisco vegetable
50 g butter
200 g eggs
30 g salt
250 cc water
250 cc milk
- In the mixer bowl, mix the eggs with the salt, Crisco and butter
- Cut the cheese into small cubes 1/2 inches square. Add to mixture, mix well.
- Add the manioc starch, then add milk and water. Mix until it forms a dough
- Remove the dough and sub-divide it into smaller parts. Finish kneading by hand, and shape them into cylindrical strips(like sausages) 1 1/2 inches in diameter.
- Cut them into pieces of 2 cm to 8 cm size chipitas or rolls.
- Shape the chipitas into balls by hand . Place them in a large greased (with magarine or butter) muffin baking tray.
- Bake in pre-heated oven at 250 °C. For small balls, bake for 12 minutes, and 20 minutes for large pieces.
You can add to the dough, chopped Roquefort cheese, ham, salami, grains of anise, etc.