Crispy dumplings stuffed with turkey and vegetables

CRISPY STUFFED DUMPLINGS 00985 Turkey and VEGETABLES INGREDIENTS for 4 PERSONS 4 thin slices of Turkey Breast, 100 g of Diced Bacon, one shallot, 2 leeks, a bunch of parsley, 2 dl of meat extract, a dl cream, 2 tablespoons oil, 4 sheets of pasta brick, salt, pepper. Cut the slices of diced Turkey. Peel the shallot and grossly tritatelo. Wash the leeks, remove the tail, remove a leaf and keep it aside. cut the rest into rings. In a skillet heat the oil, then skip the diced beef with shallots, leeks and pancetta into cubes. Add salt, pepper and stir. Preheat oven to 200° Boiled in a saucepan full of water the leaf of Leek by the estate; drain, place on a clean kitchen towel, then cut into 4 fillets to then close the sachet. Lay the sheets of pasta brick on the work surface and fill with the meat filling. Collect strips of pasta brick and close the fagottini with fillets of Leek. Place dumplings on a plate lined with parchment paper and Bake until the pastry is golden brick and crispy. Meanwhile, pour the meat extract in a saucepan, add the cream and season with salt and pepper. Mix with care. Serve dumplings hot with the sauce well.