Arepa-style Brazilian bap Recipe

Arepas are beautifully light and fluffy South-American flatbreads stuffed with moreish fillings. However, the corn flour used to make authentic arepas can be a little difficult to find; in this recipe, a Brazilian favourite -the pao de queijo, naughty cheese bread- is stuffed with a lush prawn filling.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Semi-skimmed milk : 375 ml
  • Unsalted butter : 175 g
  • Maldon salt : 2 g
  • Tapioca flour : 450 g
  • Whole egg(s) : 3 whole
  • Parmesan : 100 g
  • For the filling
  • Deveined prawn(s) : 24 whole
  • Fresh coriander : 0.25 bunch
  • Avocado(s) : 1 whole
  • Feta : 100 g
  • Red pepper(s) : 1 whole
  • Lime(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Olive oil : 50 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn



    Pre-heat the oven to 180'C.

    Grate the Parmesan, and set aside.

    Sift the tapioca flour.

    Place the milk, butter and salt in a pan and bring to a simmer.

    When the butter is completely melted, remove from the heat and slowly pour over the tapioca flour while whisking vigorously.

    When a dough forms, stop whisking, and use your hands to knead the dough. You may need to oil your hands lightly to prevent excessive sticking.

    Once the dough has cooled down, knead the eggs one at a time. Then add the grated Parmesan.

    Divide the dough into approximately 75g balls. Flatten each ball of dough until they are about 5mm thick.

    Bake in the pre-heated oven for about 15 minutes. Alternatively, the flatbreads can be cooked in a dry frying pan, just like authentic arepas. They are done when they have puffed up and turned golden-brown.


    Cut the prawns in half lengthwise. Set aside until needed.

    Zest and juice the limes, keeping each separate.

    Halve and peel the avocado. Slice into slivers, toss with half the lime juice to prevent any browning.

    Wash the coriander and remove any spoiled bits. Pick a few leaves for garnish, and chop the rest, stalks and all.

    Crumble the feta.

    Slice the red peppers into thin slivers.

    Remove the woody top from the red chilli, cut in half, and remove the spongy rib and seeds. Cut into a julienne.

    Heat a frying pan to medium-high, along with the olive oil. Stir-fry the red pepper and chilli until done to taste.

    Add the prawns to the pawn and cook for a further 2 minutes.

    Season with the lime zest, remaining lime juice, chopped coriander, salt and pepper.

    To serve:

    Split the pao de queijo in two, and fill with the stir fry, avocado slices, coriander leaves and crumbled feta.

Chef's tip

«The butter can be replaced by 150ml of vegetable oil if preferred. Pao de queijo are usually baked are miniature rolls and are rather addictive!»

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