Crispy Cassava Escondidinho Cups

Method

1. Cut the carne seca into 5 cm pieces, rinse off the surface salt and soak in cold water in the fridge for at least 12 h, changing the water 3 or 4 times to draw out the salt.

   Add in this stepCarne seca (salted dried beef) 160 g

2. Drain the beef, put it in a 18 cm pot and cover with fresh water by 3 cm. Bring to the boil on high heat, skim, then simmer on medium-low heat for 55 min until it pulls apart easily, then shred it very finely; fine shreds pack neatly into the cups.

   high heat→medium-low heat

3. Peel the cassava, removing the pink layer, cut into 5 cm chunks and put in a 20 cm pot with cold water and half the salt; bring to the boil on high heat. Lower to medium heat and cook for 25 min until very soft, then drain, remove the woody core and let the steam evaporate completely.

   Add in this stepCassava 400 gSalt ½ tsp

   high heat→medium heat

4. While the cassava is still warm, mash it finely and mix in most of the butter, the egg, parmesan, cornflour and the rest of the salt until you have a soft dough that doesn't stick to your hands. If it is sticky, add a little more cornflour. Preheat the oven to 200 °C.

   Add in this stepButter (including some for the tin) 20 gEgg 1Parmesan, grated 30 gCornflour (cornstarch) 2 tbspSalt ½ tsp

5. Heat the oil in a frying pan on medium heat and cook the finely chopped onion and the shredded beef for 4 min until fragrant. Take off the heat and stir in the cream cheese and sliced spring onion to make a creamy filling.

   Add in this stepVegetable oil 1 tbspOnion ½Cream cheese (or requeijão) 60 gSpring onion 1

   medium heat

6. Butter the holes of a 6 × 80 ml muffin tin with the remaining butter. Divide the dough between the holes and, with wet fingers, press it over the bottom and up the sides 0.7 cm thick to form cups. Fill them generously with the beef and top with the mozzarella.

   Add in this stepButter (including some for the tin) 5 gMozzarella, grated 40 g

7. Bake in the 200 °C oven (oven) for 22 min, until the rims are deep golden and crisp and the cheese has melted. Leave them in the tin for 10 minutes to firm up so they don't break, then run a small knife around each one and lift out.

   oven