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1
Preheat your oven to 400 F and line a large baking sheet with a silicone mat or parchment paper.
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2
Set aside.
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3
In a large skillet, heat the oil over medium heat.
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4
Add the sausage and cook until browned and cooked through.
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5
Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.
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6
Dust a large work surface with all-purpose flour.
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7
With a floured rolling pin, roll out the puff pastry as thinly as possible.
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8
If it breaks at any time, just piece it back together by dabbing it with your finger with a little bit of water.
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9
Using a 2 to 3 inch round cookie cutter, cut out 12 circles (or as many circles as you can get, making sure you cut out an even number).
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10
Place 6 of the puff pastry circles onto the prepared baking sheet.
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11
Dollop about a tablespoon of avocado in the very center of each disc (leave about an inch of space around the edges).
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12
Top the avocado with the goat cheese, then sausage, then salsa (dividing the ingredients among the 6 discs).
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13
Sprinkle each one with a dash of salt and pepper.
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14
Taking your finger, dab a little bit of water along the edges of each prepared puff pastry disc.
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15
Take your remaining 6 cut-outs, and lay them on top of the mixture.
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16
Stretch the top piece of dough over the mixture, and seal the edges to form a pocket.
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17
Using a fork, crimp the edges to ensure they are tightly sealed.
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18
Combine the egg and water in a small bowl to make an egg wash. Brush each pocket with the egg wash.
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19
Bake the pockets at 400 F for 12-15 minutes or until the pockets are puffed up and brown.
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20
Remove from oven and let them sit for 4-5 minutes.
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21
Serve warm with the remaining salsa on the side.
