Makes 4 Pies
1 ½ pounds pigeon breast
½ pound porcini mushrooms
1 bunch green onions
¼ cup (1/2 stick) unsalted butter
2 tablespoons flour
2 cups heavy cream
4 ounces Boursin cheese
Kosher salt and seasoned pepper to taste
1 roll phyllo dough (4 sheets)
½ cup (1 stick) unsalted butter, melted
1. Chop the breast meat, mushrooms, and green onions. Melt ¼ cup butter in a pan. Sauté the chopped mixture over medium-high heat for several minutes until meat is cooked. Stir in the flour and cook for 2 minutes. Add cream and cheese and blend well. Season with salt and pepper to taste. Let cool and refrigerate for 4 hours, or overnight.
2. Lay out 4 sheets of phyllo on a damp cloth and cover with another camp cloth.
3. Preheat oven to 425°F.
4. Place one sheet of phyllo on a work surface and brush with 1 tablespoon of melted butter. Place one-fourth of the chilled meat mixture on the upper center of the dough. Fold over the sides and roll up. Butter outside of dough heavily. Repeat three times to make remaining pies.
5. Bake for 20 minutes until golden brown and serve hot.