Corned Beef Pandesal

Corned Beef Pandesal is the heartier cousin of our classic Pandesal. This Filipino-style bread roll is the perfect anytime snack: soft, fluffy, and bursting with meaty corned beef!

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.

Today, I am bringing you another fantastic 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. 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. 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!

How to make corned beef pandesal

This meaty bun recipe requires two parts: making the bread dough and cooking the meat filling.

The 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 add frozen green peas for a touch of color and texture or diced potatoes to make them more hearty.
• To simplify the process, you can saute the canned meat a day ahead and keep it in the fridge or use leftover ginisang corned beef.
• Allow the filling to cool completely before using, as the escaping steam might tear the dough.

The dough

Baking with yeast can be intimidating and somewhat tricky, but making bread at home can be a fulfilling and rewarding activity with practice. To illustrate the process, I have included step-by-step photos to guide you.

1. 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 ensures that the yeast is alive and active.
2. Combine butter, milk, sugar, eggs, and salt in another bowl. Stir the mixture until everything is incorporated. Make sure the milk is lukewarm. Too cold or too hot milk will not activate the yeast and can kill it.
3. Add the milk mixture and 2 cups of flour to the yeast mixture. Using the dough hook attachment, mix over medium speed until incorporated.
4. Gradually add the remaining 2 ¼ cups of flour in ½ cup increments and continue to mix until a shaggy dough forms. Turn the dough over on a lightly floured surface and knead, sparingly adding flour as necessary, for about 10 minutes or until smooth, supple, and elastic.

The assembly

1. Transfer the dough to a bowl, cover it with plastic film, and let it rise for about 1 to 1 ½ hours or until it is doubled. In a cooler kitchen, this might take longer.
2. Divide it into 24 portions, flatten each piece to about ¼-inch thick, and spoon about a tablespoon of filling in the center of the dough. Ensure the sauteed corned beef is moist but not overly wet, as the excess liquid might seep through the dough as it rises.
3. Fold the edges over to the center, fully covering the filling. Pinch the ends together and slightly twist to seal.
4. 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 1 to 1 ½ hours.
5. Fifteen to twenty minutes in a 350 F oven, and they're ready to enjoy!

Serving suggestions

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 and 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.