I keep seeing these gorgeous Korean streets food buns with cream cheese and garlic all over my instagram feed. I though I would use the idea as a base for a flavour profile I've been wanting to work with; blue cheese and nasturtium. The leaves and flowers of the nasturtium have a peppery flavour which when paired with blue cheese create ultimate savoury snack.
30 min Cooking Time, Makes 4
4 brioche bins
150g blue cheese
10 nasturtium leaves or flowers, finely sliced
150g melted butter
3 cloves minced garlic
2 tbsp of milk
1/4 cup of parmesan cheese
1/4 tsp of salt
2 tsp of fresh parsley
In a bowl gently mix together 50g of melted butter, crumbled blue cheese and nasturtiums.
Slice the buns into 8 pieces, making sure that the knife does not go all the way down, and fill with the cheese filling
Combine 100g of the melted salted butter, egg, milk and parmesan cheese salt together in a bowl. Soak each bun with the garlic-butter mixture.
Sprinkle with a little extra parmesan cheese before baking it in a preheated oven at 180C for 25 minutes.
Serve warm with fresh parsley.