The original recipe was called Patty, but it’s a little different. It’s more like one quiche than the Mini pie that we know.
It starts with the dough, which is very reminiscent of massa podre (Basic dough), and the filling is milk cream and eggs, basically. But that was the name of the reference recipe.
Something very simple that ends up surprising. How can such a simple delicacy be so tasty e addictive.
The base recipe retained more of the essence of flavors, quantities and ingredients were changed. As it was served at a Brazilian-themed dinner, I tried to keep it closer. More curd cheese and adding cachaça to the dough.
In addition, of course, to using butter instead of margarine. Since it is to be done PraComer, let’s do it the right way. The dough was very dry and crumbly.
The pies in the photo are the small version, practically a canapé. The pie is also great in the standard size, which I recommend doing. It’s bigger! It is best served at room temperature or hot-warm.
Coalho Cheese Pie
Makes: 10 – 12 standard size units (about 10 units and 3 empty cones)
- 250 g wheat flour
- 125 g butter without salt (iced)
- 150 g coalho cheese (grated)
- 100 g Parmesan cheese (grated)
- 100 mL fresh/pasteurized cream (has more than 35% fat | used: 36% fat)
- 2 eggs
- 20 mL white cachaça
- 30-40 mL water (iced)
- refined salt (August)
- ground black pepper (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- In the processor add wheat flour, cold unsalted butter cut into cubes and salt (~1/4 teaspoon). Pulse until the pieces of butter become smaller. Add the cachaça, pulsing as well. Gradually add the ice water, just enough to give a slight binding when the crumbs are pressed. This entire process can be done manually too.
- Remove the dough from the processor and press to form a compact rectangular dough. Cover with cling film or plastic bag. Leave in the fridge for 10-15 minutes.
- In a bowl, combine cream, eggs and season with black pepper. Beat lightly and add the grated cheese. The amount of salt depends on how salty your cheeses are. Try it first.
- Distribute the dough into pie pans. The layer cannot be too thin or too thick. The easiest way is to take a small ball and press it against the mold.
- Heat the oven to 180ºC for 10 minutes.
- Place the cheese mixture over the raw dough in all the molds. You don’t need to leave a lot of space, but it can’t overflow.
- Bake at 180ºC for 25-30 minutes. The filling rises during baking, but shrinks after it comes out of the oven.
