Egmont Pan De Yuca

Ingredients

650	gr	Yuca, cassava or tapioca starch/flour
1	kg	Mainland Egmont Grated Cheese
1	tsp	Baking powder
	pinch	Salt
125	gr	Mainland Unsalted
8	pieces	Butter, room temperature
2		Large eggs
2 - 4	tbsp	Water or milk, add more if the dough is dry
		Tamarillo hot sauce, to serve

3 Cheese Cream Filling:

1	L	Anchor Blue Top Milk
100	gr	Mainland Unsalted Butter 100g plain flour
30	gr	Mainland Blue Cheese Rinds
100	gr	Mainland Haloumi, grated
200	gr	Mainland Egmont Grated Cheese
2	ea	Free-range eggs

Method

1. Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, and blend to mix well.
   
2. Add the butter and eggs.
3. Mix until small dough balls begin to form, if it’s too dry add 1–2 tablespoons of water or milk. Add more if needed.
4. Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
5. Pre-heat the oven to 250°C.
6. Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
7. Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
8. Once the oven reaches 250°C, place the breads on the middle rack and bake until the breads are golden, about 5–7 minutes. 
9. Serve immediately or leave to cool to fill later, can be served alone or with tree tomato aji.

3 Cheese Cream Filling:

1. Melt butter and add flour. Add milk and bring up to heat until thickened, constantly whisking.
2. Add egg yolks, one at a time, and cookout slightly until the mixture comes away from the sides. 
3. Add all cheeses and whisking until smooth. Cool and transfer to a piping bag when set.