Heat K&N's Chicken Tikka Chunks as per instructions on pack and set aside.
Heat oil and sauté carrot, cabbage, sweet corn, salt, ½ tsp black pepper powder, brown sugar and white pepper. Mix well, add Chicken Tikka Chunks, and cook for 1 minute.
Whisk eggs, add cheddar cheese, cream, white pepper powder, salt, ¼ tsp black pepper, fresh parsley, thyme.
Take dough and roll flat into slightly firm base for pie. Shift to pie mould, and trim edges. Place parchment paper and fill with beans or lentils to add weight to pie base while baking. Refrigerate for 30 minutes and then blind bake at 180°C for 15 minutes.
Remove beans/lentils and parchment paper from baked crust and add prepared filling and egg mixture. Bake at 180°C for 15 minutes again.
Dish out and serve warm.
Mix ingredients and gradually add cold water while kneading into firm dough.