Kahwa-Spiced Chicken Empanadas with Rose-Saffron Chutney

These golden empanadas make kahwa the star, with its luxurious saffron-cardamom notes deeply infused into the chicken filling. Paired with a delicate rose-saffron chutney, this dish marries bold savory flavors with floral elegance — a true gourmet starter.

Ingredients: For Filling

• 250 g chicken breast, finely shredded (pre-cooked)
• 3 tbsp kahwa blend (diluted with 2 tbsp warm water)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp cumin powder
• ½ tsp black pepper powder
• 1 green chili, finely chopped (optional)
• 2 tbsp fresh coriander, chopped
• Salt to taste
• 1 tbsp ghee

For Pastry

• 2 cups all-purpose flour
• 3 tbsp butter (cold, cubed)
• ½ tsp salt
• ½ cup chilled water (approx.)

For Rose-Saffron Chutney

• 4 tbsp dried rose petals (edible grade, lightly crushed)
• Few saffron strands (soaked)
• 3 tbsp pomegranate molasses (or reduced pomegranate juice)
• 2 tbsp kahwa
• ½ tsp black salt
• ½ tsp chili flakes (optional, for a gentle kick)

Method

Prepare pastry: Mix flour, salt, and butter until crumbly. Add water gradually and knead into a smooth dough. Wrap and chill for 30 minutes.

For filling: Heat ghee in a pan, sauté onion and garlic until golden. Add shredded chicken, diluted kahwa, cumin, pepper, and chili. Cook until the mixture absorbs the kahwa and becomes slightly sticky. Add coriander and cool completely.

Roll dough into discs, place filling, fold into half-moons, and seal edges with a fork.

Bake at 190°C (375°F) for 20–25 minutes until golden, or deep-fry until crisp.

For chutney: Grind rose petals, saffron water, pomegranate molasses, Kahwa, black salt, and chili flakes into a smooth paste. Use a little rose water or water if needed.

Serve empanadas hot with rose-saffron chutney on the side.

Flavour Profile: Flaky, aromatic, floral, spiced, with a sweet-sour dip that balances richness.

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