Ingredients

• 2 pouches (96 g) of Chef LELARGE Fine Cuisine Dill and Lemon Sauce Mix
• 4 phyllo pastry sheets
• 45 ml (3 tablespoons) of melted butter
• 30 ml (2 tablespoons) of oil
• 500 g (1 lb.) of turkey, cubed
• 125 ml (1/2 cup) of carrots, julienned
• 125 ml (1/2 cup) of turnips, julienned
• 125 ml (1/2 cup) of celery, julienned
• 1 lemon, zest

Directions

1. Preheat oven to 375ºF.
2. Prepare the Dill and Lemon Sauce according to the instructions.
3. Place one phyllo sheet on a floured surface and brush with melted butter. Repeat to make 4 layers.
4. Cut to make 12 squares and place on a baking sheet covered with waxed paper.
5. Bake for 5 minutes.
6. Sauté the turkey in the oil until browned. Add the vegetables and zest and simmer over low heat for a few minutes.
7. Add the sauce and cook uncovered for 5 minutes.
8. Place one square of pastry on a plate, add 2 tablespoons of the turkey mixture, cover with a second square, add 2 more tablespoons of the turkey mixture and cover with a third square.
9. Prepare the three other portions.
10. Serve topped with sauce.

Tips and advices

This dish is also excellent with chicken or shrimp added!