Heat the oil in a frying pan, add the onion, turkey and bacon and fry, stirring, for 5 minutes until golden. Take off the heat and stir in the dried herbs and salt and pepper. Leave to cool.
Roll the pastry out thinly on a lightly floured surface and trim to a 25 × 50 cm (10 × 20 inch) rectangle, then cut into 8 × 12 cm (5 inch) squares. Divide the turkey mixture between the squares, top each with a little cranberry sauce, then brush the edges of the pastry with beaten egg.
Fold each pastry square in half to make a triangle, press the edges together well, then slash the tops with criss-cross lines. Transfer to a baking sheet, then brush with beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until well risen and golden. Serve hot or cold.