1. Preheat the oven to 400°F (200°C) and grease a standard 12-cup muffin tin.

2. Cut the thawed puff pastry into 12 even squares and press each square into the muffin cups, poking the bottoms with a fork.

3. Bring a pot of salted water to a boil, add the chopped green beans, and cook for 3 to 4 minutes until bright green and crisp-tender.

4. Drain the green beans and rinse under cold water, then pat them very dry with a clean towel.

5. In a skillet, heat the butter and olive oil over medium heat.

6. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.

7. Stir in the minced garlic and cook for about 30 seconds until fragrant.

8. Add the condensed cream of mushroom soup, milk, and sour cream, stirring until smooth and creamy.

9. Season the sauce with kosher salt, black pepper, and smoked paprika.

10. Fold in the blanched green beans, 3/4 cup of the shredded Parmesan, and 1/2 cup of the crispy fried onions.

11. Spoon the creamy green bean mixture evenly into the puff pastry-lined muffin cups.

12. Sprinkle the remaining Parmesan cheese over the tops of the cups.

13. Bake for 18 to 20 minutes, or until the pastry is golden and the filling is bubbling.

14. Top each cup with the remaining crispy fried onions and bake for 2 more minutes to lightly toast the onions.

15. Let the cups cool in the pan for 5 minutes, then loosen the edges with a knife and lift them out.

16. Garnish with chopped fresh parsley and serve warm.