Filling:

1. Season chicken with salt and pepper. In a large pan, heat a little olive oil with butter. Sauté chicken and remove from pan. To the same pan, add a little more butter.
2. Fry the onions and carrots until the onions start to soften. Add the mushrooms, cook for a few minutes then add the garlic and ginger. Sauté for just 1 minute until fragrant.
3. Add the curry powder, turmeric, mango chutney and curry sauce. Stir through then add the chicken and cook for a few minutes until the chicken is well coated chicken.
4. On low heat, mix in the flour and add the chicken stock. Keep stirring until the sauce thickens. Turn off heat, add the currants and 3/4 of the spring onions. Leave to cool completely.

Tart Assemble:

1. Preheat oven 180C/350F. Butter grease a 28cm/11-inch pie dish.
2. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out.
3. Working with one sheet at a time; place a sheet on a work top on top of baking paper and brush it with melted butter.
4. Drape 6 sheets into the dish, letting half of each sheet hang over the edge.
5. Rotate each sheet slightly and push down gently to fit.
6. Brush remaining 2 sheets and fold in half. Push into the base of the dish. Spoon filling onto pastry.
7. Now fold up the sides and scrunch it as you lay it on top of the filling.
8. Brush pastry with melted butter (not the melted butter you used to brush the sheets).
9. Place the tart on the lower shelf in the oven and bake for about 45 minutes or until pastry is golden.
10. Stand 5 minutes before serving.
11. Top with remaining green onions and serve.
12. Enjoy!