1. Preheat and Prep

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

• Lightly flour a cutting board or clean countertop.

2. Prepare the Puff Pastry

• Unfold one sheet of thawed puff pastry. If sticky or too soft, chill for a few more minutes.

• Slice the pastry lengthwise to create two long rectangles. Reserve one rectangle for another use (wrap and refrigerate).

3. Build the Filling

• Slice the smoked duck breast thinly across the grain into small slices.

• Brush a 2-inch-wide stripe of mango chutney down the center of the puff pastry rectangle.

• Lay the duck slices diagonally over the chutney, slightly overlapping as you go.

4. Braid the Pastry

• Using a sharp paring knife, cut ½-inch diagonal strips down both sides of the pastry.

• Fold one strip from the right, then one from the left, alternating as you move down the pastry, overlapping the duck.

• The result should look like a loose braid encasing the filling.

5. Finish and Bake

• Brush the entire surface with the beaten egg.

• Transfer the braid to the prepared baking sheet.

• Bake for 20–22 minutes, or until puffed and golden.

6. Serve

• Let rest for 3–5 minutes before slicing. Serve warm.