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Pre-heat oven to 180ºC.
In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
Take away ¼ of the pastry and leave aside for the pastry lids. With the remaining pastry roll on a floured surface until it is about 5mm thick. Use a small circular cookie cutter to shape out 24 mini circles. Roll the remaining pastry and using a small cutter, shape out the pie lids, then leave in the fridge until ready to use.
Heat the rapeseed oil in a pan and gently fry the onions until translucent. Add the garlic, carrots, peas, sweetcorn and thyme. Stir well then add the yogurt, milk and mustard. Cover the pan with a lid and simmer for about 15 minutes until the carrots are soft.
Add the parmesan and turkey, stir well then season with a little pepper.
Remove the pastry from the fridge, and fill each case up with the meat mixture.
Place a pastry lid onto each mini pie. Use a pastry brush to brush a little egg onto each pie, then bake for 25 minutes until the pastry is golden brown.
Cool on a wire rack before serving.