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 oil1 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 sliced2 cloves garlic, finely chopped10 to 12 sage leaves, thinly sliced1 bosc pear, core removed and coarsely grated250g / 8.8-ounces Camembert, cut…