How to Make Mandioquinha, Sausage, and Cheese Pie
This savory pie has a really fluffy crust and is perfect because it's gluten-free. You can't imagine how easy it is to prepare this blender recipe. And you can vary with many filling flavors. Let's learn how to make it!
- 14.1 oz Smoked Sausage (400g)
- 2 Tomato seeded and chopped
- 7.05 oz Chopped Mozzarella Cheese (200g)
- Chopped Parsley to taste
- 4 Eggs
- 12.3 oz Cooked and Chopped Mandioquinha also known as Baroa or Brazilian Parsnip (350g)
- 1 and 1/2 cups Milk 12.68 fl oz (360ml)
- 1/3 cup Oil 2.7 fl oz (80ml)
- 1 tsp Salt 0.18 oz (5g)
- A pinch of Black Pepper
- 1 cup Cornstarch 5.3 oz (150g)
- 1 and 1/2 tbsp Baking Powder 0.78 oz (22g)
- 1.05 oz Grated Parmesan Cheese (30g)
- Remove the artificial skin/casing from the sausage.
- Chop it roughly and put it in the blender.
- Use the pulse mode to grind it. Do this process in two stages.
- Transfer it to a skillet and sauté for about 4 minute
- Place it to a plate lined with paper towel and set aside.
- In the blender, add the eggs, cooked and chopped Baroa/Brazilian Parsnip, milk, oil, salt, black pepper, and cornstarch. Blend for 1 minute.
- Then, add the baking powder and mix with a whisk or fork.
- Take a greased and floured glass roaster dish, the one I used is rectangular, 7.9 x 11.8 inches (20x30cm).
- Place half of the crust mixture on the bottom.
- Then, add all the filling from the skillet, followed by the tomatoes, mozzarella, and parsley.
- Pour the remaining crust mixture over the top.
- Sprinkle with grated Parmesan cheese.
- Preheat the oven to 200°C (400°F) and bake for about 50 minutes or until the pie is golden brown.
- Allow it to cool slightly before cutting and serving.
Valid to 5 days when refrigerated or 90 days when frozen.