Easy Corned Beef Pandesal Recipe | Ang Sarap Recipes

Corned Beef Pandesal: The Classic’s Exciting Spin-off

My post for the softest ever pandesal is one of the most popular on this blog. No surprise there; pandesal is the ultimate Filipino bread roll. With such a strong predecessor, is there any way to top that recipe? Why, yes. Enter the corned beef pandesal.

This post is a part the Filipino Bread series. This series aims to promote well-loved Filipino bread to everyone. Check out the other posts included in this series: #FilipinoBreadSeries.

Corned beef pandesal has slowly risen the ranks of beloved Filipino snacks. It may not be one of the usual offers of your local panaderia but it’s certainly caught the eye of the local Starbucks. What a feat for this easy to bake bun!

What makes this a super duper corned beef pandesal?

There’s certainly nothing out of the ordinary in terms of baking the corned beef pandesal. It follows the classic pandesal recipe – mix the dough, let it rise for an hour or so, cut into pieces, and cover them in breadcrumbs. Easy peasy.

What gives this recipe the extra oomph is the rosemary garlic oil. Oh, I can’t tell you enough how perfectly it complements the slightly sweet dough and the meaty corned beef filling.

I got the idea a while back when I was craving for some bread. I didn’t have anything specific in mind, just some vague notion that it would be nice to bake some bread and maybe, get a few good shots in for the ‘gram?

So I used half of my pandesal recipe and, rather like the fairies in Sleeping Beauty baking a cake, mixed a hodgepodge of whatnots in the kitchen. Booyah!

I’m ready to bake this baby. Any tips?

Glad you asked. While making corned beef pandesal is easy enough, you’d want to spice it up a little. Pun intended.

If you’re worried about not having rosemary (either the dried or fresh variety) lying around the house, don’t fret. Garlic plus browned butter is to die for as well. Or you can substitute some other suitable spice. Parsley? Go ahead. Thyme? Sure. Basil? Gorgeous.

Psst. Can you detect that I’m currently typing this post with these spice jars right in my face? But kidding aside, yes, please go ahead and use what you have.

Do I have to bake these in a pie plate? No, you don’t. That’s for the aesthetics. And see, I can call them corned beef pandesal pull apart too!

Oh, a word on corned beef. Every person likes their corned beef a certain way. I understand that. I like mine with a bit (I lie, a lot) of sugar to balance the saltiness. You do you. But using a bit of the rosemary garlic oil to fry the corned beef? Don’t skip it.

Now, ready for the recipe?

corned beef pandesal

What’s even better than pandesal? Why, corned beef pandesal of course! 
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins
Course Breakfast, Dessert
Cuisine Filipino
Servings 16 pieces
Calories 153 kcal

Ingredients
  

For the rosemary garlic oil (optional):

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

For the corned beef:

  • 1 can 12 oz/340 grams corned beef
  • 1 tbsp oil
  • 1 tsp garlic minced
  • 1 small onion sliced thinly

For the pandesal:

  • 240 ml milk
  • 2 eggs large
  • 480 grams 4 cups all purpose flour
  • 83 grams 3/8 cup sugar
  • 35 grams 1/4 cup milk powder, optional
  • 1 teaspoon salt
  • 2 1/4 teaspoons 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.

Video

Notes

Traditionally, this Filipino favorite is best eaten fresh from the oven, but it can be made and stored for up to two days. If you want to reheat the pandesal for a second time, simply reheat it in the oven until it regains its softness. Alternatively, you can freeze the pandesal and enjoy it for up to a month! Here are some tips and tricks to make this Filipino treat!
Keyword bread

Corned Beef Pandesal Bread Rolls

Easy Corned Beef Pandesal Recipe | Ang Sarap Recipes

Bread roll

There are a few different ways to make bread roll for Corned Beef Pandesals. While the traditional version is the best to eat right away, there are also a number of other recipes you can try to give the dish a different flavor. The savory filling is often canned sardines, and this variety makes a great bread roll filling. Sauteed sardines are especially good because they add citrus, garlic, and onions, which help to enhance the flavor while also reducing the saltwater taste of canned fish.

A traditional recipe for a bread roll for Corned Beef Pandesals starts with the dough. First, the yeast is mixed with warm water until it froths. Next, the milk, butter, eggs, and flour are combined together. Then, the dough is kneaded until it becomes smooth and elastic. After that, it is divided into four equal parts. Then, each piece is rolled into breadcrumbs and baked until golden brown.

Filling

Corned Beef Pandesal - The Not So Creative Cook

If you have been craving for a delicious Filipino bread, try this recipe for Corned Beef Pandesal. It will take time and effort, but you’ll be rewarded with fresh baked bread. In this recipe, you’ll find a combination of savory and sweet flavors. Savory flavors are enhanced by a combination of citrus, garlic, and onions. This combination reduces the saltwater taste that canned fish can leave behind.

To make the perfect corned beef pandesal, you’ll need some dough to rise. You can also use any kind of filling you like, from peanut butter to condensed milk. You can also eat the pandesal just as it is. To make it even more delicious, you can use a variety of fillings. The possibilities are endless. Once you’ve mastered the art of making corned beef pandesals, you’ll be on your way to a delicious, healthy meal!

Making bread dough

Corned Beef Pandesal – silver chopstix

If you’re planning to make a Pandesal or a bread roll for the next time you’re at home, you’ll want to make the dough ahead of time. You should knead the dough by hand, or use a Stand Mixer equipped with a dough hook. After it’s risen for an hour, divide the dough into four equal parts. Each piece will be rolled into a small ball, and placed on a baking sheet. Then, the dough balls will be coated with bread crumbs and baked until they’re golden brown.

First, prepare the ingredients. The ingredients include corned beef and water. You may also add onions and garlic, and cook until the beef is soft. Continue to cook while breaking it up into pieces, until all of the ingredients are combined and the beef is well cooked. Add corned beef to the stand mixer bowl, which also contains water and yeast. In another bowl, mix milk, eggs, and salt. Stir the milk mixture into the yeast mixture, and then add the flour. Stir until combined.

Storing bread roll

Corned Beef Pandesal - Pagkaing Pinoy TV

Whether you’re making a special occasion like a wedding or just want to serve a delicious dish to your guests, a Corned Beef Pandesal bread rolls is a great idea. This classic Filipino bread roll is soft, sweet, and perfect for corned beef sandwiches. You can eat this delicious bread roll for breakfast or lunch. It tastes good alone or with any kind of filling.

If you are unable to enjoy the fresh taste of a freshly made Pandesal, you can always freeze the rolls. You should make sure to stack the rolls flat and refrigerate them until you need them. When reheating, you can pop them in the microwave for fifteen to twenty seconds. Once they have cooled, you can enjoy this delicious bread roll as a snack or for breakfast.

Making corned beef hash

Getting the right corned beef for pandesal is not hard. Just follow these steps: 1. Prepare a large pot of water. Heat over medium heat. Add the corned beef, onion, and garlic. Cook for five to seven minutes until the corned beef is soft. Remove from heat and stir in potatoes. Add the remaining corned beef and mix well. Cook until soft, about 12 to 14 minutes.

If corned beef is not available, you can substitute adobo flakes. If you don’t like corned beef, you can also add ham or cheese instead. After allowing the pandesal to cool for about 20 minutes, cut it into sliders. Once cool, serve immediately. The recipe makes about 10 servings. This recipe is suitable for a crowd of six to eight people.

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