Ingredients

K&N's Chicken Tikka Chunks – 350 grams

Olive Oil – 2 tbsp

Carrot – 1 cup; diced

Cabbage – 1 cup; chopped

Sweet Corn – ½ cup

Salt – to taste

Black Pepper Powder – ½ tsp

Brown Sugar – 1 tbsp

White Pepper Powder – ¼ tsp

Eggs – 4

Cheddar Cheese – ½ cup; grated

Cream – 1/3 cup

White Pepper Powder – ¼ tsp

Fresh Parsley – 2 tbsp

Thyme – ½ tsp

Dough – half of prepared dough

Method

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.

Dough:

Yield:
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Preparation:
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Cooking:

Ingredients

Flour – 2 cups
Salt – 1 tsp
Thyme – ¼ tsp
Black Pepper Powder – ¼ tsp
Egg – 1
Cheddar Cheese – ½ cup; grated
Butter – 1 cup
Iced Water – as required

Method

Mix ingredients and gradually add cold water while kneading into firm dough.