Corned Beef Pandesal is the heartier cousin of our classic Pandesal. Soft, fluffy and bursting with meaty corned beef, this Filipino-style bread roll is 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.
With soft, fluffy bread buns and a meaty corned beef filling, they’re delicious! They’re great for breakfast or any time of the day you need a hearty and tasty pick-me-up snack.
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. Feel free to make these stuffed pandesal your own; they won’t disappoint!
Want variety? Whipped cream cheese, adobo flakes, tuna salad, chocolate, or even liver spread are also great stuffing options.
How to Make Corned Beef Pandesal
This pandesal with corned beef requires two parts, making the bread dough and cooking the meat filling. To simplify the process, you can saute the corned beef a day ahead and keep in the fridge until ready to use.
Baking with yeast can be intimidating and somewhat 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.
In the bowl of your stand mixer, combine warm water and yeast and let sit for ten minutes until mixture is bubbly. This step is to ensure that the yeast is alive and active.
In another bowl, combine butter, milk, sugar, eggs, and salt. Stir the mixture until everything is incorporated. Make sure the milk is at lukewarm temperature. If too cold, it won’t activate the yeast and too hot it can damage or kill the yeast.
Add the milk mixture and 2 cups of flour to the yeast mixture. Using the dough hook attachment, mix 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 a shaggy dough forms. On a lightly floured surface, turn over the dough and knead, sparingly 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, cover with plastic film, and let rise for about 1 to 1 1/2 hours or until doubled in size.
Divide it into 24 portions, flatten each piece to about 1/4-inch thick and spoon about a tablespoon of filling in the center of the dough. Make sure sauteed corned beef is moist but not overly wet as the excess liquid might seep through the dough as they are rising.
Fold the edges over to the center, fully covering the filling. Pinch the ends together and slightly twist 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 and they’re ready to enjoy!
I hope you give this Corned Beef pandesal a try. The recipe takes a bit of time and effort, but the reward of freshly baked bread is so worth it!
For the Corned Beef
- 1 tablespoon canola oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and chopped
- 1 can (12 ounces) corned beef
For the Dough
- 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
Make the Corned Beef Filling:
- 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.
Make the Bread:
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”