I really wanted to make the corned beef pandesal we had at Starbucks in Manila. It’s something that we regularly get, when we were there for a visit two years ago. But I unfortunately don’t have any canned corned beef which is what most Filipinos use. All I had was a can of corned beef hash, so this would have to make do.


It did turn out pretty well since the filling is drier compared to sautéed corned beef. I just scooped it out straight out of the can, no need to reheat or cook since it will bake with the dough anyway.

To make, prepare the dough using this pandesal recipe I posted before. Then divide and cut the rolled dough into 14 pieces (I was able to make 15 rolls with this recipe, it’s better to divide the dough into 14 for a nice even number). Roll to flatten into rounds and place a tablespoon of corned beef hash in the middle, gather the edges and crimp to close. Shape into a roll and dust with bread crumbs. Place in a parchment lined baking tray seam side down. Once all the dough is filled. Cover tray with a kitchen towel and let it rest for 30 minutes. Meanwhile pre-heat your oven to 375 F.


When the dough has been rested, place the tray in oven and bake for about 20 minutes until it’s nice and brown. Serve hot.

We love having it for breakfast.