Preheat the oven to 400˚F. Line a baking sheet with parchment paper.  Use a 2 inch diameter circle cutter to cut out as many circles as you can from both sheets of puff pastry. Then use a ¾ - 1 inch diameter circle cutter to cut out the center of half of the circles so that you have rings.

Combine the egg and water in a bowl. Brush the egg mixture onto one side of the rings then place it, wet side down onto one of the circles. Repeat this process with the remaining rings and circles. Brush the tops of them with the egg mixture. Place them onto the prepared baking sheet then bake them in the oven for 12-15 minutes until golden brown. Remove the pastry puffs from the oven and push down the center if they puffed up during baking. Set aside to cool.

Heat the butter and olive oil in a pan over medium high heat. Add in the onion and saute until translucent. Then mix in the garlic and cook until fragrant. Add in the mushrooms and cook until tender and they are no longer releasing moisture. Pour in the cream of mushroom soup and heavy cream. Whisk to combine and season with salt and pepper to taste. Simmer for 10 minutes.

Fold in the green beans and cool for another 2-3 minutes.  Fill the puffs with the green bean filling. Top with crispy onions and chopped parsley.