Creamed Turkey and Wild Mushroom Phyllo Pie

Cut dough sheets in half to approximately 12 x 8 inches. To prevent the phyllo from drying out, keep covered with clean, damp paper towels until use. Lightly brush each half phyllo sheet with the 1 cup melted butter and press into bottom of greased 10-ounce ramekin or baking cup with dough hanging over ramekin edges. Use five, half sheets of dough per ramekin. Bake dough-lined ramekin in 400 degree F oven for 10-15 minutes until golden brown. Keep warm.

Melt 5 ounces of butter over medium heat. Stir in flour. Cook and stir 3 minutes without browning. Add half and half. Bring to boil, then reduce heat to simmer. Add dried tarragon, salt and pepper. Simmer 10 minutes until thickened.

Saute mushrooms in 3 ounces of butter over medium-high heat, about 5 minutes, until softened.

Add mushrooms and turkey to cream sauce. Cook 5 to 10 minutes longer to heat through.

Ladle 6 ounces of creamed turkey and mushroom filling into each pastry cup. Serve hot and garnish with additional fresh tarragon.