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

Bake stuffed with Corned Beef

Recipe Type: Breakfast
Cuisine: Guyanese
Author: Jehan P
  • 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)
  1. Make the dough for the bake, then set it aside to rise.
  2. 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.
  3. 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.
  4. 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.
  5. Place the circle of dough in you palm then take a spoonful of the cooled corned beef and place it in the middle.
  6. 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.
  7. Place a deep saucepan over a medium fire.
  8. When oil is hot, carefully place bake into the oil and fry until golden brown, flipping once to brown both sides.
  9. 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.


This article has 30 comments

  1. Mali

    Lol @ Mr. Jehancancook. Those bakes are so tempting. I’m going to have to break my diet and make some this weekend.

  2. Carole

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  3. The Duo Dishes

    Gotta love when a happy hubby compares his wife to bake. lol You two are funny. When we were trying to figure out which Guyanese recipes to make, bake was one of them. Still have to give it a whirl! As for your schedule, it’s a busy day, and you get things done in the way that works. It’s great to have a schedule of some sort anyways, so you can keep things fairly regimented and productive!

  4. Alex

    I love food stuffed with other food! I’ve never had corned beef before.

  5. JehanP

    Lol I almost didn’t post his comment but since he took the time out to write it I figured I should.

  6. JehanP

    Thanks for the invite Carole. I’m headed over right now.

  7. Carole

    Jehan , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and am blown away by all the great ideas! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

  8. terri

    Ugh these look soooo good and we have been on a corned beef kick in this house!! We will be making these 🙂

  9. JehanP

    It would be perfect for St. Patricks’ Day and thanks for stopping by.

  10. JehanP

    Thanks for the invite Carole and for the follow but I don’t have google friend.

  11. Bren

    I had bake for the 1st time a few years ago while in St. Croix. I tore them up! Sooo good. And so I can imagine how happy he was! LOL. Too cute.

  12. Rehana

    Looks incredible – I’m going to give this a shot this weekend! Do you think it would be OK to use a deep fryer to fry up the stuffed bake, or is a deep frying pan (and flipping once to brown both sides) better?

    I’ve said it before, but thank you so much for posting these great recipes 🙂

  13. JehanP

    Rehana, deep frying the bake with be just fine.

  14. LuPe

    Love these recipes, Jehan. Can you give us the ingredients for the saltfish stuffed bake? I’d love to try that too.

  15. Beverly

    Jehan, I just love this site. I must compliment you on the wonderful job you are doing. I also wanted to thank your family for supporting you on this venture. This site has been a blessing to me. This site is my go to place to find Guyanese recipes.

    I tried your stuffed bake recipe but instead of using corned beef I used salt fish. The bake tasted good but I cannot get both sides of the bake smooth. What am I doing wrong? Should I adjust the texture of the bake because the salt fish is a little more dry than corn beef.. Any ideas? I really would like to master this recipe. Any suggestions you have will be greatly appreciated. Thanks.

  16. JehanP

    Beverly, thank you for the kind comments, it means a lot. Could it be the bake was rolled to thin?

  17. ama james browne

    These taste real good , I have them everyother morning.thumbs up to you.

  18. anonymous

    my childhood right here. grandmother used to make this for me when she was alive.

  19. Henry

    Your food bring back memories growing up in the Eastern Caribbean that i had forgotten since childhood. While I don’t exactly remember my Auntie who i grew up with and my Grandma who were both Cooking Bosses in the Kitchen ever making these I do remember eating the ones with Stuffed Saltfish goodness inside. So i guess it wouldn’t have been a stretch to put Corned Beef cooked up like we usually had it as well since we eat it every week. But i have to make this this weekend as it looks to delicious to resist.

  20. Tropical bliss

    Great site with good recipes. The pictures make you want eat right away. I love it with saltfish filling and since I love corned beef, I will try it for sure. You can also use tuna as your filling. Vegetarians can use finely chopped cabbage carrot, sweet pepper and onion sautéed together as their filling so they can enjoy it too.

  21. Avril Blandin

    I’ve never heard of this recipe beforehand but it sounds delicious and I can’t wait to try. Thank for sharing.

  22. kathy

    OK everyone.. I made this but I put a hard boiled egg in the center and the meat around it and closed it up. I then fried it.. WOW is all I can say..Thanks for the recipe. My husband loves it too