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 to connect and share delicious food memories with you.
They’re delicious with soft, fluffy bread buns and a meaty corned beef filling! 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 the perfect canvas for a wide array of fillings. Feel free to make this stuffed pandesal your own; they won’t disappoint!
Lalaine and I are working on a few more filling varieties, such as whipped cream cheese, adobo flakes, tuna salad, and creamy chicken. Leave a comment below if you have a flavor you’d like to see!
This pandesal with corned beef requires two parts, making the bread dough and cooking the meat filling.
- I use canned corned beef, the chunky variety. Feel free to swap fresh corned beef if you have any on hand; chop and saute it into a hash.
- You can also add frozen green peas for a touch of color and texture.
- To simplify the process, you can saute the corned beef a day ahead and keep it in the fridge until ready to use.
- Allow the filling to cool completely before using, as the escaping steam might tear the dough.
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 the mixture is bubbly. This proofing step is to ensure that the yeast is alive and active.
- Combine butter, milk, sugar, eggs, and salt in another bowl. Stir the mixture until everything is incorporated. Make sure the milk is at a lukewarm temperature. It won’t activate the yeast if it is too cold or too hot and can kill it.
- 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.
How to know if the dough has been kneaded adequately
- 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, stretch a little portion of the dough with your fingers. It should stretch thin and translucent in the center without breaking. If it breaks, the gluten is not well-developed and needs some more kneading.
- The poke test. After you poke a finger in the surface, the dough forms a dimple, then springs back up again.
- Transfer the dough to a bowl, cover it with plastic film, and let it rise for about 1 to 1 1/2 hours or until it is doubled. This might take longer in a cooler kitchen.
- 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. Ensure sauteed corned beef is moist but not overly wet, as the excess liquid might seep through the dough as they rise.
- 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!
These meat buns are a delicious and filling breakfast or midday snack. Enjoy with coffee or your favorite cold drinks.
Storage and reheating instructions
- Refrigerator– store in resealable bags and refrigerate for up to 3 days.
- Freezer– arrange the bread rolls in a single layer on a baking sheet with space in between and freeze until frozen. When firm, transfer to resealable bags and freeze for up to 3 months. This step keeps the rolls from sticking together when frozen.
- Reheat– thaw in the refrigerator in reheat in the oven at 350 F for about 8 to 10 minutes or until completely warm. You can also warm them in the microwave at 30 to 40-second intervals.
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
- 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.”