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Corned Beef Pandesal

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This Corned Beef Pandesal recipe combines the most beloved Filipino bread—pandesal—with a classic breakfast staple, corned beef. It might sound like an unusual pairing to those unfamiliar with Filipino flavors, but trust me, one bite of these soft, savory-filled bread rolls, and you won’t regret baking them!

Tags: Panaderya

Corned Beef Pandesal

What’s even better than pandesal? Why, corned beef pandesal of course! 
Prep 15 minutes
Resting Time 2 hours
Cook 30 minutes
Total 2 hours 45 minutes
Servings 16 pieces
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Ingredients
  

For the rosemary garlic oil (optional):

  • 57 grams butter
  • 2 tbsps garlic , minced
  • 1 tsp rosemary

For the corned beef:

  • 1 12 oz corned beef, (340 grams)
  • 1 tbsp oil
  • 1 tsp garlic , minced
  • 1 small onion, sliced thinly

For the pandesal:

  • 240 ml milk, (1 cup)
  • 2 eggs, large
  • 480 grams all purpose flour, (4 cups)
  • 83 grams sugar, (3/8 cup)
  • 35 grams milk powder, (1/4 cup)
  • 1 tsp salt
  • 2 1/4 tsps instant yeast
  • 57 grams 1/4 cup unsalted butter, softened

Instructions
 

For the rosemary garlic oil

  • In a small pan over low heat, melt the butter.
  • Add the garlic and rosemary.
  • Saute the garlic and rosemary until the garlic has browned lightly.
  • Remove from heat. Leaving some small amount, transfer the rest to a bowl. Set aside.

For the corned beef:

  • Using the same pan as the rosemary garlic oil, add the sliced onions and saute until slightly translucent.
  • Add the garlic and saute until the onions are translucent.
  • Add the corned beef. With a spatula, lightly press on the corned beef to break it apart.
  • Cook until oil from the corned beef is a starting to dry out.
  • Season with sugar, salt, and pepper.
  • Remove from heat and set aside to cool.

For the pandesal:

  • Combine milk and eggs in a bowl.
  • Mix in flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes, just enough for the dough to come together, add the butter in batches.
  • Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
  • Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
  • Forming the pandesal: There are 2 ways to shape the pandesal:

Method 1:

  • Roll the dough to form a rectangle. Starting from the long side nearest you, roll into a log and pinch ends to seal. Cut into 16 pieces, slicing diagonally. Flatten each piece and add about 1 tbsp of corned beef. Seal the edges and roll each piece in bread crumbs.

Method 2:

  • Divide the dough into 16 equal pieces. Shape each piece into a ball. Flatten each piece and add about 1 tbsp of corned beef. Seal the edges and roll each piece in bread crumbs.
  • Cover the pandesal and rest for 30 minutes.
  • Meanwhile, preheat the oven to 350F/180C.
  • Bake the pandesal for 15 minutes or until golden brown.
  • Brush the rosemary garlic oil on top of the pandesal and serve while warm.

Notes

  • Corned Beef Preferences: Everyone has their own way of preparing corned beef, and that’s totally fine! Personally, I like mine with a good amount of sugar to balance the saltiness—but you do you!
  • Flavor Boost: Whatever your preference, don’t skip frying the corned beef in a bit of that rosemary garlic oil—it takes the flavor up a notch!
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A Bee In My Bonnet

Hi, I'm A Bee In My Bonnet! I'm not a professional blogger—just someone who writes about whatever piques my interest. My posts are full of my own thoughts, feelings, and plenty of experiments. Most of the pictures here are snapped and edited by me, and when I share a recipe, it’s one I’ve personally created or tweaked after testing it out myself. This blog is my little corner to share slices of my world with you!
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