El Yasmina salé | Algerian jasmine flower shaped savoury pastry

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

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Jasmine or El Yasmina in Algeria is a genus of shrubs and vines in the olive family (Oleaceae). It contains around 200 species native to tropical and warm temperate regions of the Old World. Jasmines are widely cultivated for the characteristic fragrance of their flowers.

Widely cultivated for its flowers, jasmine is enjoyed in the garden, as a house plant, and as cut flowers. The flowers are worn by women in their hair in southern and southeast Asia. The delicate jasmine flower opens only at night and may be plucked in the morning when the tiny petals are tightly closed, then stored in a cool place until night. The petals begin to open between six and eight in the evening, as the temperature lowers.

Here in Algeria, jasmine is often enjoyed for its fragance. It is picked right off the vines and placed into a bowl. And is often given to guests to welcome them. Jasmine is also used to make essential oils. But unique to Algeria, the shape of the jasmine flower is used in petit four making.

El Yasmina salé 
- Algerian jasmine flower shaped savoury pastry
makes 12

• 1 roll of puff pastry (500g- 1 pound)
• olives for decor

filling one:

• 1 one bunch (500g - 2 cups) of cleaned spinach
• 1 onion, chopped
• 2 cloves of garlic
• La Vache Qui Rit cheese wedges (1 per flower)
• salt/black pepper
• oil

filling two (same filling used for Bourek Algéroise- click here to view recipe):

• 1 large onion, diced
• 250g - half pound ground beef
• 2 eggs
• bunch of chopped parsley
• wedges of La Vache Qui Rit cheese (or any other creme style cheese) half wedge per flower
• pinch of salt, pepper, cinnamon
• oil

1. Prepare the filling(s) by sautéeing the onion in the oil until golden.
2. Then add in the remaining ingredients into the pan to cook until cooked through. 
3. Allow the filling to cool before handling.
4. Roll out your dough into a retangular shape.
5. Cut out squares.
6. Then using a knife or pastry cutter make the cuts as per the photos.
7. Place a tablespoon of the filling on the center.
8. Proceed to pinch the two corners of the pastry as shown in the photo.
9. Repeat with the other two points.
10. Place an olive in the center.
11. Place the flowers on a greased or parchment paper lined baking sheet.
12. Repeat with all the dough. You should have about 12 with this recipe.
13. Bake the flowers in a pre-heated oven at 200°C - 375°F for about 40minutes or until golden.

Serve this appetizer makes a nice accompaniment to your Ramadan soup.

 ๑۞๑ You can optionally make this pastry using paté briséé (pie dough) or your favourite pizza dough. 

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