Corned Beef Pandesal are the heartier cousins of our classic Pandesal. Soft, fluffy and bursting with meaty corned beef, these Filipino bread rolls are the perfect anytime snack!
Hi, everyone! It’s me again, Sanna from Woman’s Scribbles. I love writing for Kawaling Pinoy, it’s like my blog away from my blog. 🙂 I am so happy that I get to connect and share with you delicious food memories.
Today, I am bringing you another amazing baked treat, corned beef pandesal! I am so excited about these meat-filled buns, I am sure you’d enjoy them as much as my ube mamon and yema bread rolls. With soft, fluffy bread buns and a meaty corned beef filling, they’re absolutely scrumptious!
You know you’ve found your true foodie friend when you can both be over the moon about the simple concept of a pandesal stuffed with corned beef.
On one of our regular chat conversations, Lalaine and I were planning my next post on Kawaling Pinoy and the idea of corned beef pandesal came up. It was so hilarious because we both typed at the same time: I am drooling here, that sounds so good!
I guess you can say, we’ve bonded over our mutual appetite for great food 🙂
These corned beef pandesal definitely deserves the limelight. All warm and soft and bursting with a meaty filling, you’d love them for breakfast or any time of the day you need a delicious pick-me-up!
I used the pandesal recipe on the blog to make these meat buns and the tender and tasty bread rolls it yields are indeed the perfect canvas for a wide array of fillings.
Corned beef not your thing? Whipped cream cheese, adobo flakes, tuna salad, chocolate, or even liver spread are also great options. Feel free to make these stuffed pandesal your own, they won’t disappoint!
Baking with yeast can be intimidating and rather tricky but with practice, making bread at home can be a fulfilling and rewarding activity. To illustrate the process, I have included step by step photos you can use as a guide.
For the meat filling, please make sure your sauteed corned beef is moist but not too wet as we don’t want the excess liquid to seep through the dough as they are rising.
Corned Beef Pandesal: The Process
In the bowl of your stand mixer, combine warm water and yeast and let sit for ten minutes. The mixture will be bubbly and thick. Stir well.
In another bowl, combine butter, milk, sugar, eggs, and salt. Stir mixture until everything is incorporated.
Add the milk mixture and 2 cups of flour to the yeast mixture.
Using the dough hook attachment, mix everything over medium speed until incorporated. Gradually add the remaining 2 and 1/4 cups of flour in 1/2 cup increments and continue to mix until shaggy dough forms.
On a lightly floured surface, turn over dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
You know the dough has been kneaded adequately if:
- The dough turns from shaggy to smooth. It will lose its stickiness and will only be tacky to the touch.
- The dough is elastic. To test, take a little portion of the dough and stretch it out with your fingers. It should be thin and translucent in the center.
- The dough forms a dimple after you poke a finger in the surface then springs back up again.
Transfer the dough to a bowl, covered with plastic film, and let rise for about 1 to 1 1/2 hours or until doubled in size. Divide the dough into 24 portions, flatten each portion with your palms until it is 1/4 inch thick. Spoon about a tablespoon of filling in the center of the dough.
Fold the edges over to the center, fully covering the filling. Pinch the ends together and slightly twist it to seal. Roll each ball in breadcrumbs and arrange them on a lightly greased baking sheet about one inch apart. Cover with cling film and let rise for about 1 to 1 1/2 hours.
Fifteen to twenty minutes in a 350 F oven, here they are below ready to enjoy!
I hope you give this Corned Beef pandesal a try. The recipe is a definitely a keeper, so simple to make even if you’re a first-time baker.
It takes a bit of time and effort, of course, but the reward of freshly baked bread is so worth it!
Corned Beef Pandesal is the heartier cousin of our classic Filipino bread roll, Pandesal. Soft, fluffy and bursting with meaty corned beef, it's the perfect anytime snack!
- 1 tablespoon oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and chopped
- 1 can (12 ounces) corned beef
- 1/4 cup warm water
- 1 package (1/4 ounce) package active dry yeast
- 1 cup lukewarm milk
- 2 ounces butter, room temperature
- 2 eggs, beaten
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 4 1/4 cups flour (and ¼ to ½ cup more for kneading)
- 1/2 cup fine breadcrumbs
In a wide pan over medium heat, heat oil. Add the onions and garlic and cook until softened.
Add the corned beef and cook, breaking apart to pieces, for about 5 to 7 minutes or until heated through. Season with salt and pepper.
Remove from pan and allow to completely cool.
In a bowl of your stand mixer, combine water, and yeast. Let mixture sit for 10 minutes until it becomes bubbly. Stir well.
In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
Add the milk mixture and 2 cups of the flour to the yeast mixture. With the dough hook attachment, mix everything together on medium speed until incorporated.
Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to combine all ingredients.
On a lightly floured surface, turn over the dough and knead, lightly adding flour as necessary, for about 10 minutes or until smooth, supple and elastic.
In a lightly oiled large bowl, place the dough. Cover with plastic film and allow to rise for about 1 to 1 1/2 hours or until double in size.
Transfer dough to a lightly-floured surface. Divide into 24 pieces and flatten each portion with the palm of your hands to about 1/4 inch thick.
Spoon about a tablespoon of the corned beef in the center of the dough. Fold the edges of the dough over the filling and pinch the ends while twisting it slightly to seal.
Roll each ball of dough in breadcrumbs and arrange them 1-inch apart on a lightly-greased baking sheet with the seams side down.
Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.