Turkey and bacon pies

Sift the flour into a large bowl, add the small cubes of butter and a pinch of salt, and mix with a spoon. Using fingers and thumbs, swiftly rub the butter into the flour until it is fully integrated and the mixture looks like breadcrumbs. Mix in the egg yolk and 125ml of ice-cold water. Knead together on a floured surface for 5 mins, until smooth. Wrap in cling film and chill for 1 hr. Snip the bacon into small pieces and place in a large bowl with the onion and garlic. Mix in the turkey mince and then the parsley. Season with white pepper and combine thoroughly. Preheat the oven to 200°C/gas mark 6. Grease a 12-hole muffin tray. On a lightly dusted surface, roll out the pastry to approximately 30cm square, and cut out 6 circles to fit the prepared muffin tray holes. Position the pastry discs in the holes, pleating slightly to fit if necessary. Roll the leftover pastry pieces together and cut out another 6 circles to fit the remaining holes. Cut out 12 circles to fit the tops. Fill the pastry cups with the turkey mixture and flatten out on the top. Place the pastry tops on, making imprints with the thumbs around the edges to fix. Decorate by pressing the back of a fork around the edge of the pastry to form small grooves. In a small bowl, beat the egg and brush the pie tops with it, then skewer a hole in the middle of each pie. Bake for 25 mins in the middle of the oven, until golden and piping hot throughout. Allow to cool slightly. Remove from the tray by running a round, flat knife around the sides of each pie and levering them out.