Pan de Sal con Corned Beef Recipe
Ingredients
- For the pan de sal dough :
- 6 c. of all-purpose flour
- 2 tbsps. of active dry yeast
- 1 c. of warm water
- 1 c. of fresh milk, scalded
- 1 c. of white sugar
- a pinch of salt
- 1/2 c. of cooking oil
- additional flour for dusting
- a tablespoonful of oil to coat the bowl
- 3/4 c. of sweet bread crumbs
- 1/4 c. of seasoned bread crumbs (the kind used for fried chicken)
- For the corned beef filling :
- 1 tbsp. of finely chopped garlic
- 1 large onion, finely chopped
- 1-1/2 c. of canned corned beef
- salt and pepper to taste
- 1 tbsp. of cooking oil
Directions
- Pour the warm water and scalded milk into a large glass bowl. Sprinkle the yeast over the water. Let stand until bubbly, about 5-10 minutes. Add the salt, the rest of the sugar, oil and half the flour. Mix with a wooden spoon until blended. The dough at this point will be sticky. Add the rest of the flour and continue mixing until the dough forms into a ball and leaves the sides of the bowl.
- Transfer the dough to a floured surface (a large wooden board is best). Knead the dough with your hands by folding it then pushing it with the base of your palm. Knead for 10 to 15 minutes or until the dough is elastic and just a bit sticky. Dust with more flour as you knead if necessary.
- Lightly oil the sides and bottom of a large glass bowl. Gather the dough into a ball and place it in the bowl, rolling it few times to coat the entire surface with oil. Cover with a damp cloth and leave to rise for an hour. The dough will double in size.
- Meanwhile, prepare the filling. Heat the cooking oil in a skillet. Saute the garlic and onion until fragrant. Add the corned beef. Season with salt and pepper. Cook for 3-4 minutes or until the mixture is quite dry. Transfer the sauteed corned beef to a sieve, with a bowl underneath, to drain well.
- Stir together the bread crumbs.
- Punch down the dough and transfer to the floured wooden board. Knead for a few minutes. Divide into four portions. Roll each portion into a log. Divide each log into 4-5 pieces. Take one piece and flatten with the palm of your hands. Place a teaspoon of the sauteed corned beef at the center of the dough. Gather the edges and pinch to seal well. Roll in the bread crumbs. Repeat until all the dough has been similarly filled. Arrange the uncooked corned beef pan de sal on a baking tray. Leave to rise for another 20 minutes. Bake in a 375oF oven for 20-30 minutes or until the tops turn light brown.
- Cool for about 5 minutes before serving.
- Warning: Eating the corned beef pan de sal straight out of the oven may burn your hands and mouth.
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