Preheat oven to 400 degrees F. Cover two baking sheets with parchment paper. Set aside.
Thaw puff pastry according to package directions. Once thawed, place flattened sheets onto a cutting board and use a 4" circle cookie cutter to cut out 18 circles. Then using a 2" circle cookie cutter, cut out center circles in half (9) of those circles. Place full circles spread out an inch or so apart onto the parchment paper-covered baking sheets. Brush each with egg wash. Top each of those with a pastry circle that has a center circle cut out. Brush each top with egg wash. Use a small knife or fork tines to gently place small slits on the puff pastry. Bake at 400 degrees for 10-12 minutes, until the pastry has browned nicely. When done, remove from oven and let cool slightly at room temperature.
While the puff pastry circles are baking, heat butter over medium-high heat in a medium or large sauté pan. Once butter melts, add ground turkey. Sauté until just brown, about 2-4 minutes.
Add mushrooms and garlic to the pan and sauté for another 2 minutes or so, just until the mushrooms and garlic soften.
Add almond milk, thyme, and tarragon to the pan. Stir ingredients and sauté together for another minute or two.
Turn off heat, then add lemon juice and sour cream to the pan, and stir filling ingredients together.
Fill each puff pastry cup with a tablespoon or two with filling. Garnish with fresh herbs. Serve immediately.
If serving this as an appetizer, it should serve 8 people at 2 puff pastry cups per person.
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