Cut the turkey into small cubes. Leeks take a few green leaves and cut the rest of the wheels. Cut also the onion and bacon in small pieces. In a deep skillet heat the olive oil and sauté turkey with onions, leeks and bacon at the end. Add salt to taste. Detached leaves of leeks blanch them, drain and cut into thin strips to obtain links for purses. Fill each filo pastry sheet with the cooled stuffing and get a pouch that tie the leaves of the leeks. Arrange in a baking dish and bake at 200 ° C until they are crispy and pink. Meanwhile, heat the meat extract and add the cream just good to warm (if using bouillon cube - slightly warm cream and stir it bouillon cube to dissolve). Stir Salt with salt and pepper and serve with the warm sauce pouches.