Chicken Salad with Mango Salsa Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. Adjust seasonings to taste. Assemble the tart: Roll ½ kg puff pastry into a 12” circle. Repeat with second dough, setting one aside in the fridge until needed. Place first round on a nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up. Remove glass. Place finger near center of each ray and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds. Bake at 200 degrees C for 30-35 minutes, until golden brown all over. Meanwhile, make dip by blending all filling ingredients until smooth. Place in bowl for dipping. Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter.