Pão de Queijo Sandwich with Avocado and Ham

• 180 ml Whole milk
• 60 ml Olive oil
• ½ tsp Fine sea salt
• 200 g Tapioca starch
• 1 Egg
• 40 g Parmesan
• 80 g Mozzarella
• 1 medium Avocado, ripe but firm
• 1 medium Tomato, ripe
• 80 g Cured ham
• ¼ tsp Black pepper

1. Heat the oven to 200°C (390°F) and line a baking tray. In a saucepan, bring the milk, olive oil and fine sea salt just to a simmer, then take off the heat.
2. Tip the tapioca starch into a mixing bowl and pour over the hot milk mixture. Stir briskly with a spatula until a smooth, glossy dough forms and it cools slightly.
3. Beat in the egg until fully incorporated and the dough looks elastic. Mix in the parmesan and mozzarella until evenly distributed.
4. Divide the dough into 4 equal balls and place on the tray with space between them. Bake for 18 to 22 minutes until puffed, lightly golden and chewy, then cool for 2 minutes so they are easier to handle.
5. Halve the avocado and remove the stone, then slice the flesh; slice the tomato. Split the warm cheese breads, fill each with cured ham, avocado and tomato, and finish with a little black pepper if using.

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