TV Grande Rio is holding another edition of the June Cooking Competition. Throughout the month, the public will discover 21 recipes from the competition in GR1 and g1 Petrolina. The seventh recipe in the series is Empadão Agridoce Nordestino, presented by participant Telma Silva. The dish is an option for June festivities. 📱:Download the g1 app to see news from Petrolina and the region in real time and for free Dough ingredients 500g medium tapioca 50g of grated cheese 100g white cheese (rennet) 2 tablespoons of local butter 800 ml hot milk 4 eggs 1 lid of yeast 1 spoon of salt Filling ingredients 250g dried meat 150g of pig tent 200g beef jerky + bacon 100g cream cheese 100g catupiry cream 200g diced pineapple jam 50g raisins 3 spoons of sugar And for the finish straw potato white cheese Preparation method Junina Culinary Competition 2026: Nordestino Bittersweet Casserole Reproduction/ TV Grande Rio Hydrate the tapioca with hot milk and let it rest; it will be used in the dough. Meanwhile, let's get to the fillings: in a pan, add the sugar and pineapple, and heat over high heat until caramelized. In another pan, add a little butter, the beef jerky and bacon and sauté well and set aside. With the hydrated tapioca, add: cream, eggs, grated white cheese and coalho cheese. Add the yeast, salt and local butter. Now just assemble! Place a layer of dough in a mold, forming the base. Mix the bacon with the beef jerky, add the raisins and catupiry to add creaminess and binding. Use this mixture as a filling, then make a layer of pineapple jam, add cream cheese and cover with straw potatoes. Close the pie with the remaining tapioca dough and sprinkle grated white cheese on top. Bake in a preheated oven at 180°c for 30 to 40 minutes, or until golden. Initial plugin text VIDEOS: TV Grande Rio’s Junina Cooking Competition