Delicious Chicken and Leek Pie Kids Love in Bali, Indonesia

Step 1: Prepare the Filling

Heat coconut oil in a large skillet over medium heat until shimmering.

Add diced chicken and cook until lightly browned, about 5 minutes. Remove and set aside.

In the same skillet, sauté minced garlic until fragrant, followed by the sliced leeks. Cook for 3-4 minutes until softened.

Add diced carrots, potatoes, turmeric powder, and nutmeg. Stir well to coat the vegetables evenly in the spices.

Slowly pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.

Simmer uncovered for 10-12 minutes until the vegetables are tender and the sauce thickens. Season with salt and pepper to taste.

Return the browned chicken to the skillet and stir to ensure even distribution. Let the filling cool to room temperature.

Step 2: Assemble the Pie

Preheat the oven to 200°C (392°F) and grease a 9-inch pie dish lightly.

Roll out one sheet of puff pastry on a floured surface and carefully line the pie dish, pressing gently to remove air pockets. Trim any excess pastry.

Spoon the cooled chicken and leek filling into the prepared crust, spreading it evenly.

Cover with the second sheet of puff pastry, trimming and sealing the edges by crimping with a fork or twisting for a decorative effect.

Brush the top with the beaten egg for a golden finish and cut a few small slits to allow steam to escape during baking.

Step 3: Bake the Pie

Place the assembled pie on the center rack of the preheated oven.

Bake for 25-30 minutes or until the pastry is puffed and golden brown.

Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving.