Cook, eat, share

The egg wash mixture is one I learnt from Ozlem Warren from her book Sebze which is definitely one of my favorites this year. Ozlem says “The milk, egg and olive oil mixture works like a magic to keep the pastry intact while rolling”

I love how the egg wash yields a less crispy, more tender pastry.

Serves 4 – 6

Extra virgin olive oil
1 small leek, thinly sliced and washed well (or sub with 1 small thinly sliced brown/yellow onion)
675g (1.5 pounds) Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, finely chopped
10 to 12 sage leaves, thinly sliced
1 bosc pear, core removed and coarsely grated
250g / 8.8-ounces Camembert, cut into chunks
Approximately 6 – 8 sheets filo pastry (mine were 13 x 18 / 127mm x 178mm)
white sesame seeds, for sprinkling
nigella seeds, for sprinkling (optional)

Eggwash
2 tablespoons milk (any variety)
1 egg
1 tablespoon olive oil

Heat a large skillet / frying pan on medium high heat. When hot, add olive oil and the leek and cook, tossing, until they have softened slightly and starting to caramelise, 2 to 3 minutes. Add the Brussels sprouts and garlic, season well with salt and pepper and cook, tossing often (feel free to add more olive oil if it seems dry), until the sprouts have softened, with some charred bits throughout, 5 to 7 minutes. Taste and make sure the sprouts are well seasoned. Turn off the heat and allow to cool.

When cool, add the sage, pear and Camembert to the Brussels sprouts and toss to combine. Taste once again to make sure the seasoning is correct.

In a small bowl, make the egg wash by whisking together the milk, egg, and olive oil until combined.

Line a 9 – 10 inch round baking dish with parchment baking paper (you can use a rectangular dish too, just coil it the same way along the edge). Preheat oven to 200˚C / 400˚F.

Transfer 2 sheets of filo pastry on a work surface (with the long side closest to you) – keep the rest of the pastry covered with a damp tea towel – and brush the top sheet with the eggwash, covering it well. Place some of the filling along the long side closest to you, leaving a 2 inch / 5cm border along the bottom and sides. Taking the pastry closest to you, carefully roll the pastry into a log – the pastry may split but that’s okay. Carefully transfer the pastry log into the prepared dish, coiling it along the side of the dish.

Repeat this step with another 2 sheets of filo pastry, brushing with eggwash, filling, rolling and transferring to the baking dish, joining it with the pastry already in the dish, coiling it along the sides and then working the coil towards the centre. Don’t be too worried about the pastry splitting, it will be fine once it’s baked.

Continue with another 2 sheets of filo, creating a coil to fill the centre. My baking dish fit 3 pastry coils but if yours is bigger, it may fit more, so divide your filling accordingly. Brush the top of the pastry with the eggwash and then sprinkle over the sesame seeds and nigella seeds, if using. Bake until the top is golden, 30 to 35 minutes. Allow to cool for 5 to 10 minutes and then cut into wedges and serve

Prep ahead: This can be prepared 2 days ahead and stored in the fridge, tightly wrapped in foil. Reheat for 10 minutes. It can also be frozen and reheated at 180˚C / 350˚F about 20 minutes or until heated through.

Note: This recipe makes a generous amount of filling to accommodate larger baking dishes so you may have a small amount of filling left over. Feel free to make hand pies with the remaining filling and filo.

Veganize: Sub the eggwash with vegan butter and omit the camembert, substituting with a plant-based feta or another dairy free cheese.