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?Print
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