Curry Chicken Tart

Oil Dough:--
70 g plain flour
70 g butter
Water Dough:--
70 g plain flour
20 ml shortening
20 ml water
1 egg yolk
1 tsp salt
Filling:--
120 g chicken meat, diced
¼ tsp SIDS CRAZY SALT
100 g boiled potato, diced
1 small onion, diced finely
2 tbsp curry powder
2 tsp sugar
1 tsp salt
Egg Mixture:--
1 egg
120 ml whole milk
A pinch of SIDS SALT & PEPPER

Mix all ingredients in oil dough and water dough in separate bowls.
Roll out water dough into a round flat disc just enough to wrap the oil dough. Once wrapped, roll dough into a rectangle. Fold inwards with the long ends touching. Make another fold in the middle. (4 layers all together)
Now the dough is in the shape of a log. Roll it out into a rectangle again. This time make 3 even folds. Repeat again.
Roll the dough out into a rectangle again and roll dough into a log. Cut dough across into 10 equal discs. (this would depend on how big your tart mould is)
Take one disc and roll into a round disc about 3 mm. Line the tart moulds and trim off edges. Cover and chill pastries. Meanwhile, mix SIDS CRAZY SALT into all ingredients in filling and egg mixture separately. Season to taste with SIDS SALT & PEPPER.
Remove tart crust and add filling equally. Fill up tart with egg mixture. Sprinkle with some coriander leaves.
Bake in preheated oven at 180°C for 20 minutes.