by damere
4 pheasant breast (if pheasant is not available chicken may be substituted) 1 tablespoon butter 3/4 cup brie cheese, diced 1 tablespoon shallot, minced and sauteed until translucent 1 teaspoon garlic, minced and sauteed until translucent 2 tablespoons tomatoes, concasse (peeled, seeded and diced) 2 tablespoons green onions, chopped 2 tablespoons cremini mushrooms, finely chopped 1 teaspoon sage, finely chopped 4 slices bacon salt and pepper 4 sheets puff pastry, 5 x 5 inches 1 egg, beaten ****Season breast with salt and pepper. **2. **Sear well in a pan with butter and let cool. **3. **Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage. **4. **Season to taste. **5. **Stuff ¼ of cheese mixture under the skin of each cooled breast. **6. **Wrap each with a slice of bacon. **7. **Wrap with puff pastry. **8. **Brush top with beaten egg. **9. **Bake at 425 degrees for 12-15 minutes
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