08 October 2025
Corned Beef Pandesal — Pillowy Filipino Breakfast Buns
Wen Suzuki (whisk.taste.bites) adapted by JojoM
Soft, fluffy pandesal buns filled with savoury corned beef and potato — the perfect Filipino breakfast or merienda treat straight from the oven.
Corned Beef Pandesal — Pillowy Filipino Breakfast Buns 🥯🇵🇭
There’s nothing quite like the aroma of freshly baked pandesal in the morning — soft, fluffy, and slightly sweet. Now imagine biting into one that’s stuffed with savoury corned beef and potato filling. This recipe combines the warmth of a Filipino bakery classic with the comfort of a homemade breakfast bun.
Whether you enjoy it with a hot cup of coffee, or as an afternoon merienda, this Corned Beef Pandesal is the perfect blend of hearty and satisfying. 🧈☕
🥔 The Heart of the Filling
The filling is simple yet irresistible — corned beef sautéed with garlic and diced potato until soft and flavourful. The key is to let it cool completely before wrapping it in dough, so your buns stay light and fluffy, not soggy.
For a twist, try swapping the corned beef for ham and cheese or tuna and mayo — the soft bread pairs beautifully with all kinds of savoury fillings!
🍞 The Soft Pandesal Dough
What makes this recipe special is its pillowy dough, enriched with milk, butter, and egg for that signature soft crumb. Rolled in breadcrumbs before baking, these buns get their signature golden, slightly crisp exterior while staying tender inside.
The dough comes together quickly and requires just one rise — making it beginner-friendly yet bakery-worthy.
🕒 Baking Tips for Success
✨ Proof patiently: Allow the dough to double in size before shaping. This gives that cloud-like texture.
✨ Cool the filling: A cool filling ensures the dough seals properly and bakes evenly.
✨ Butter finish: Brush melted butter on freshly baked buns for a glossy, soft finish.
❤️ Why You’ll Love This Recipe
- Combines two Filipino favourites — pandesal and corned beef breakfast
- Soft, tender dough that melts in your mouth
- Perfect for meal prep — reheat and enjoy anytime
- Great for sharing during breakfast or family gatherings
🌟 Serving Ideas
Serve warm straight from the oven with hot coffee or tsokolate, or enjoy it as a grab-and-go snack. For an indulgent touch, add a slice of cheese inside before baking — it’ll melt beautifully into the corned beef filling.
💡 Quick FAQ
Q: Can I make the dough ahead of time?
A: Yes! Refrigerate overnight, then bring to room temperature before shaping and baking.
Q: Can I use canned corned beef?
A: Definitely! Just make sure to cook it with the potato until slightly dry.
Q: How should I store leftover pandesal?
A: Keep in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to refresh.
🧑🍳 Final Thoughts
This Corned Beef Pandesal brings the nostalgia of Filipino mornings right to your kitchen — warm, fluffy, and filled with love. ❤️
Make a batch this weekend and share it with family or friends — you’ll see why this combination of soft bread and savoury filling is an all-time favourite across Filipino homes. 🇵🇭✨
Corned Beef Pandesal — Pillowy Filipino Breakfast Buns
Wen Suzuki (whisk.taste.bites) adapted by JojoMSoft, fluffy pandesal buns filled with savoury corned beef and potato — the perfect Filipino breakfast or merienda treat straight from the oven.
Chef's Tips
Make sure the filling is completely cool before wrapping to prevent soggy dough.
For extra softness, brush baked pandesal with melted butter right after baking.
You can substitute the filling with ham and cheese or tuna for variety.
Tools Used
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Ingredients
USMetric
Dough
Filling
Instructions
Prepare the Filling
- 1
Heat oil in a pan and sauté garlic until fragrant.
- 2
Add diced potato and cook until tender, adding a little water if needed.
- 3
Stir in corned beef and season with salt and pepper.
- 4
Let the filling cool completely before using.
Make and Fill the Dough
- 1
In a bowl, mix flour, sugar, salt, and yeast.
- 2
Add milk, beaten egg, and softened butter. Mix until a shaggy dough forms.
- 3
Knead until smooth and elastic, about 8–10 minutes by hand.
- 4
Cover and let rise for 1–1.5 hours until doubled in size.
- 5
Punch down and divide into 9 portions. Flatten each, add 1–2 tbsp filling, and seal.
- 6
Roll in bread crumbs and place on a lined tray.
- 7
Cover and proof for 30–40 minutes until puffy.
- 8
Bake at 180°C (350°F) for 15–20 minutes or until golden brown.
Comments & Reviews
Ms Cindy
10/5/2025
❤️ Dalawang fave in one 💖
simplejoyinlife_
10/4/2025
So yummy and soft!
Marielle Paul
10/4/2025
Ay nakakagutom naman po 🥰
amyra
10/3/2025
Omg need this recipe ASAP!
Cecelia Jurado
10/2/2025
Wow, nice! Sarap talaga ❤
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Nutrition Facts
Serving Size: 1 bun (approx. 100g)
Calories 230
% Daily Value*
Total Fat 8g10%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 35mg12%
Sodium 290mg13%
Total Carbohydrates 30g11%
Dietary Fiber 1g4%
Sugars 3g
Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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