Little cheesy gems. Cuñapés are made with cassava starch and lots of cheese. The crust is firm and the center chewy. A Bolivian delicacy for any afternoon tea.
Preheat oven to 375F / 190C and grease 2 baking sheets.
In a big bowl, add cassava starch, cheese, egg, butter and salt. Mix with the tip of your fingers. Add 3 tablespoons of milk and mix with your hands. (it's going to look like big crumbs)
Dump it all in a clean surface, and start kneading it. If it doesn't come together, add 1 tablespoon of milk at a time. Knead it for 2 to 3 minutes.
Divide the dough into 12 equal portions. Make a round ball with each portion and place them on a greased baking sheet.
Bake for 25 minutes.
Serve cuñapé hot. They're not as yummy the next day. Enjoy it with some coffee.
Mozzarella cheese gives it a soft outer crust, and they might come out flat.
Queso fresco gives it a crunchy crust and looks like the pictures in this blog, but might come out flat.
The amount of milk you need for cuñapé depends on the type of cheese you are using.
If you are using queso fresco use this recipe:
2 cups cassava starch
1 cup queso fresco, crumbled
1-1/2 tablespoons butter, at room temperature
1 teaspoon salt
3 tablespoons milk
Bring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.