Bake stuffed with Corned Beef
I made these for breakfast this past weekend and boy were they good. I’ve had these in the past using sautéed saltfish as the filling but decided to go with Corned Beef instead. Corned Beef is salt cured beef that’s widely used in Guyana.
Canned corned beef is typically a quick meal fix and is quite delicious when cooked with cabbage or thinly sliced potatoes and served over rice. It’s also great just fried up, as I have done, and served with bread.
My taste tester is my husband and since he is quite opinionated, I asked him to write a blog post about the Bake stuffed with Corned Beef, and this is what I got:
Smh, well there you have it folks, all the reason you need to make this.
For some reason I was unable to add the link to the Bake recipe so here it is: Float Bake
- 12 oz Corned Beef
- 2 whole scallion, finely chopped
- ½ onion, chopped
- 4 cloves garlic, minced
- 10 sprigs thyme, leaves removed and chopped
- ¼ tsp black pepper
- 1 tsp parsley, finely chopped
- 1 tbsp canola oil + enough to fry bake
- 1 tbsp butter
- 1 float bake recipe (link to recipe is above)
- Make the dough for the bake, then set it aside to rise.
- Meanwhile place a large frying pan on the stove over medium heat. Add oil and butter. When butter has melted add onion and sautee until soft, for about 3 minutes. Add garlic and thyme and cook for an additional 30 seconds, stirring frequently.
- Add corned beef and using a large spoon, break into smaller pieces. Add scallion and pepper and cook for 5 minutes, stirring occasionally. Set aside to cool.
- At this point the dough should be ready. Now on a floured surface, roll the dough to ½ inch thickness and cut with a 5 inch round cutter. A drinking glass will also do the trick.
- Place the circle of dough in you palm then take a spoonful of the cooled corned beef and place it in the middle.
- Pinch the edges of the dough to form a seal around the corned beef mixture, forming a ball. Place on a floured surface and flatten gently with you palm. Do this slowly to ensure that the stuffing doesn’t burst through the dough.
- Place a deep saucepan over a medium fire.
- When oil is hot, carefully place bake into the oil and fry until golden brown, flipping once to brown both sides.
- Remove from oil with a slotted spoon and place on a plate lined with paper towel to drain and cool. Serve warm.
If the dough is still a bit raw on the inside but the outside is completely cooked, this means the heat is too high. I’ve found that 3 minutes per side was perfect.