Use just over half of the pastry to line the base of the tin (these are the same 17cm tins used in the Rhubarb Bakewell)
Gently fry an onion in a little oil, let it cool slightly and mix with 400g raw turkey mince and season with salt & pepper. Fill the base of the pie with half the minced turkey mix, cover with a layer of Peppadew Piquante Peppers and then put the rest of the mince mixture on top.
Cover with remaining pastry and brush with beaten egg. Bake for 30- 40 minutes at 180C until the pastry is golden brown. Serve warm with new potatoes and green vegetables or cold with salad. This is the perfect picnic pie as the filling holds together really well when cold.