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Corned Beef Pandesal

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 1/2 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

  1. In a bowl, combine flours, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.

  2. 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.

  3. 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. :D

  4. When the dough has doubled in size, transfer to a lightly floured surface. 

  5. Divide the dough into 50-52 g each. 

  6. Flatten each dough (like what you do when making buns, about 3 to 3.5 inches in diameter). 

  7. Fill each with the cooked corned beef. Gather the ends to seal. 

  8. Roll each into the breadcrumbs and place in a parchment-lined baking sheet (seam side down). 

  9. Cover with a clean kitchen towel and let rise again for 30 minutes. 

  10. Meanwhile, preheat the oven to 375 F.

  11. Bake for 15 minutes.

  12. 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. :D 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.