Corned Beef Pandesal
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!
Corned Beef Pandesal
Pandesal, now filled with sautéed corned beef. These make a perfect breakfast or snack.
Ingredients
- 1 1/2 tsp instant yeast
- 135 g (1 cup) all-purpose flour
- 130 g (1 cup) bread flour
- 56 g (1/4) cup white sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 155 ml (1/2 cup + 2 tbsp) whole milk warm (110-115 F)
- 1 small egg room temperature
- 1/2 tbsp vegetable oil
- 37 ml (2 1/2 tbsp) butter melted
- 1/3 - 1/2 cup breadcrumbs*
- 10-12 tbsp sautéed corned beef*
Instructions
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In a bowl, combine flours, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
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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.
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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. 😀
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When the dough has doubled in size, transfer to a lightly floured surface.
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Divide the dough into 50-52 g each.
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Flatten each dough (like what you do when making buns, about 3 to 3.5 inches in diameter).
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Fill each with the cooked corned beef. Gather the ends to seal.
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Roll each into the breadcrumbs and place in a parchment-lined baking sheet (seam side down).
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Cover with a clean kitchen towel and let rise again for 30 minutes.
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Meanwhile, preheat the oven to 375 F.
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Bake for 15 minutes.
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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
Happiness is Homemade | What’s for Dinner? | Mix it up Monday | Melt in your Mouth Monday | Cook Once Eat Twice | Baking Crumbs | What’d You Do This Weekend? | Totally Terrific Tuesday | Cook Blog Share | Recipe of the Week | Delicious Dishes Recipe Party |
18 Comments
Corina Blum
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
Thank you, Corina. I am thinking now what to use as a filling next time. 😀
Michelle Frank | Flipped-Out Food
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
Hahaha! I am glad you can relate, Michelle. I love your Open-Faced Prime Rib Sandwich. 😀
Thanks for stopping by. x
FrugalHausfrau
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
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
What a great way to serve corned beef! Thanks for sharing with Delicious Dishes Recipe Party this week!
Jhuls @ The Not So Creative Cook
Hey, Lois. I am glad that you came by to visit. Thanks for your lovely comment and for hosting! x
Jacqui Bellefontaine
These look fabulous. I would like to try them
Jhuls @ The Not So Creative Cook
Thank you, Jacqui. I hope I can send you some. Thanks for stopping by.
Angela / Only Crumbs Remain
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
Hmm, you got me thinking about vegetarian filling as well.😁 Thanks a lot for stopping by, Angela.
Helen at the Lazy Gastronome
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
Yay! I am glad you like these, Helen! Thanks for being here!
Angie | Fiesta Friday
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
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
These buns look perfect Jhuls…I bet that filling tastes amazing!
Jhuls @ The Not So Creative Cook
They were really good, Zeba. So perfect with a cup of coffee.😁 Thanks for stopping by!