Corned Beef Pandesal

March 30, 2018

I am not so very adventurous when it comes to creating recipes.

Thus the blog name ‘The Not So Creative Cook’. I am always afraid to try new things. Maybe I’ll be up to face some challenges, but it takes time. I always have this feeling that I might mess up the traditional way of serving them. You know what I mean? I know it is fun and nice to have a twist on a classic or traditional recipe, but if I am making them myself, I get a little anxious.

Pandesal is a kind of bread I grew up with. We usually enjoy it by dunking it in coffee or with eggs and/or cheese. The whole family loves Pandesal, but not the idea of using canned corned beef as a filling. I do. Sometimes, I get a small portion of canned corned beef from my share to use it as a filling. I never knew that you could fill the Pandesal before baking. Ha! Where have I been? See? I am sticking to traditions. Or maybe I just prefer my canned corned beef with fried rice rather than bread. 😀

In this recipe, I used a canned corned beef. It is not too healthy, I know. You could use homemade or store-bought. You may season or cook the corned beef however you like it. I just cooked mine in oil with onions.

After this recipe, I think I will be more confident in making Pandesal with other fillings. Hmmm, I wonder what’s the next one will be.

I hope you like these version. 😉 I am taking these with me at Fiesta Friday #217. Our co-hosts this week are Abbey and guess who?? Yay! It’s Angie!! 😀 Thanks, ladies!! Happy Fiesta Friday!

Pandesal, now filled with sautéed corned beef. These make a perfect breakfast or snack.

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time 1 hour 30 minutes

Total Time 2 hours 20 minutes

Servings 10 buns

Ingredients

1 1/2tspinstant yeast
135g(1 cup) all-purpose flour
130g(1 cup) bread flour
56g(1/4) cup white sugar
1/2tspbaking powder
1/2tspsalt
155ml(1/2 cup + 2 tbsp) whole milkwarm (110-115 F)
1small eggroom temperature
1/2tbspvegetable oil
37ml(2 1/2 tbsp) buttermelted
1/3 - 1/2cupbreadcrumbs*
10-12tbspsautéed corned beef*

Instructions

In a bowl, combine flours, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
In a lightly floured surface, knead the dough until smooth and elastic using your clean hands. Form into a ball and place in a greased bowl. (This can be done using a stand mixer.) Cover with cling wrap for one hour or until doubled in size.
Kneading time will vary depending on the speed of your mixer or your energy when kneading. 😀
When the dough has doubled in size, transfer to a lightly floured surface.
Divide the dough into 50-52 g each.
Flatten each dough (like what you do when making buns, about 3 to 3.5 inches in diameter).
Fill each with the cooked corned beef. Gather the ends to seal.
Roll each into the breadcrumbs and place in a parchment-lined baking sheet (seam side down).
Cover with a clean kitchen towel and let rise again for 30 minutes.
See Also
A special ensaymada recipe (Filipino sweet buns) you'll love Pandesal, the Philippines’ Perfect Bread, Led Me on a Pilgrimage and Back Home Think beyond the cinnamon roll Filipino Spaghetti Recipe
Meanwhile, preheat the oven to 375 F.
Bake for 15 minutes.
Remove from the oven and let rest for 10 minutes before enjoying.

Recipe Notes

I used canned corned beef. I sautéed the corned beef in oil and onions. I also drained the excess oil. I did not measure this coz I ate the rest of the sautéed corned beef with rice. 😀 You will need about a tbsp for each Pandesal bun.

This recipe makes 10-12 Pandesal buns and these are good until the next day. If planning to keep more than 1 day, keep in an air-tight container.

Not all measuring cups/spoons are created equal. Please take time to check my notes regarding the measurements I use.

I am also bringing these at

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18 Comments

Corina Blum
April 5, 2018at4:05 amReply
These sound so good Jhuls! I think filled bread rolls are a real comfort food and these ones look so perfect too.
- Jhuls @ The Not So Creative Cook
  April 9, 2018at5:25 pmReply
  Thank you, Corina. I am thinking now what to use as a filling next time. 😀
See Also
A special ensaymada recipe (Filipino sweet buns) you'll love
Michelle Frank | Flipped-Out Food
April 4, 2018at10:56 pmReply
I’m with you about creating new recipes, although I’ve gotten a lot better at it (with a few spectacular fails thrown in). I love that these aren’t your standard “use up your corned beef” fare (says the girl who posted about Reuben sandwiches just a few weeks ago, LOL). They look super yummy, and I wouldn’t have thought to eat them for breakfast—so watch out, here I come!
- Jhuls @ The Not So Creative Cook
  April 9, 2018at5:35 pmReply
  Hahaha! I am glad you can relate, Michelle. I love your Open-Faced Prime Rib Sandwich. 😀
  Thanks for stopping by. x
FrugalHausfrau
April 4, 2018at12:14 pmReply
This is such a fun idea! I usually think I should master and probably post the “classic” of any recipe b4 I go on to put on all my twists bit I’ve gotten a lot more free spirited, too! I make a “Runza” which is a fllled bun. I keep meaning to make more fillings of different types for them. You’ve inspired me!
- Jhuls @ The Not So Creative Cook
  April 9, 2018at5:37 pmReply
  I have Googled “Runza” and they look like a bun with cheeseburger filling. 😀 And I would like to try making them one day. Thanks for the visit, Mollie. x
Lois Behr Christensen
April 4, 2018at6:50 amReply
What a great way to serve corned beef! Thanks for sharing with Delicious Dishes Recipe Party this week!
- Jhuls @ The Not So Creative Cook
  April 9, 2018at5:38 pmReply
  Hey, Lois. I am glad that you came by to visit. Thanks for your lovely comment and for hosting! x
Jacqui Bellefontaine
April 3, 2018at6:33 pmReply
These look fabulous. I would like to try them
- Jhuls @ The Not So Creative Cook
  April 3, 2018at11:20 pmReply
  Thank you, Jacqui. I hope I can send you some. Thanks for stopping by.
Angela / Only Crumbs Remain
April 3, 2018at6:18 pmReply
I love the idea of filling the bread buns before baking them – the flavour must perculate into the dough so nicely. I’m already thinking of what vegetarian filling I can use in them for hunny & I. Thankyou so much for linking up with #Bakingcrumbs – it’s always so lovely to have a new face join in 🙂
Angela x
- Jhuls @ The Not So Creative Cook
  April 3, 2018at11:19 pmReply
  Hmm, you got me thinking about vegetarian filling as well.😁 Thanks a lot for stopping by, Angela.
Helen at the Lazy Gastronome
April 2, 2018at12:05 amReply
Oh Jhuls – this looks so incredibly good!! Thanks for sharing at the What’s for Dinner Party! Happy Easter.
- Jhuls @ The Not So Creative Cook
  April 2, 2018at12:07 amReply
  Yay! I am glad you like these, Helen! Thanks for being here!
Angie | Fiesta Friday
April 1, 2018at9:50 amReply
Your new blog keeps looking better and better, Jhuls. I swear it looks different from the last time I was here, though I can’t figure out what it is 😄 Anyway, you’re doing a wonderful job with your site! And the buns look great. Corned beef filling, wow!
- Jhuls @ The Not So Creative Cook
  April 2, 2018at12:08 amReply
  Hmm, I don’t think I changed anything since your last visit.🤔 Thanks a lot, Angie. I am happy that you like what you are seeing!😁 Happy Fiesta Friday!🌺
Zeba Durrani
March 31, 2018at7:13 pmReply
These buns look perfect Jhuls…I bet that filling tastes amazing!
- Jhuls @ The Not So Creative Cook
  April 2, 2018at12:09 amReply
  They were really good, Zeba. So perfect with a cup of coffee.😁 Thanks for stopping by!