Stuffed Breast of Pheasant En Croute

• 4 pheasant breast (if pheasant is not available chicken may be substituted)
• 1 tablespoon butter
• 3/4 cup brie cheese, diced
• 1 tablespoon shallots, 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.

Sear well in a pan with butter and let cool.

Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.

Season to taste.

Stuff 1/4 of cheese mixture under the skin of each cooled breast.

Wrap each with a slice of bacon.

Wrap with puff pastry.

Brush top with beaten egg.

Bake at 425 degrees for 12-15 minutes.

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