Chicken, fig and lemon pies

Ingredients

• 6 dried figs, stalks removed
• 800 grams skinned and boned chicken thighs
• 2 medium leeks
• 4 wedges preserved lemon rind
• 3 1/2 tablespoon olive oil
• 3 tablespoons white wine
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 4 tablespoons plain flour
• 1/2 teaspoon coriander seeds, freshly ground
• 1 cup jellied chicken stock
• 1 tablespoon lemon juice
• 450 grams ready-made puff pastry, thawed if frozen
• 1 small free-range egg, lightly beaten with a pinch of salt