Avocado, Goat Cheese and Sausage Puff Pastry Pockets

Preheat your oven to 400 F and line a large baking sheet with a silicone mat or parchment paper. Set aside.

In a large skillet, heat the oil over medium heat. Add the sausage and cook until browned and cooked through. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.

Dust a large work surface with all-purpose flour. With a floured rolling pin, roll out the puff pastry as thinly as possible. If it breaks at any time, just piece it back together by dabbing it with your finger with a little bit of water.

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).

Place 6 of the puff pastry circles onto the prepared baking sheet. Dollop about a tablespoon of avocado in the very center of each disc (leave about an inch of space around the edges). Top the avocado with the goat cheese, then sausage, then salsa (dividing the ingredients among the 6 discs). Sprinkle each one with a dash of salt and pepper.

Taking your finger, dab a little bit of water along the edges of each prepared puff pastry disc. Take your remaining 6 cut-outs, and lay them on top of the mixture. Stretch the top piece of dough over the mixture, and seal the edges to form a pocket. Using a fork, crimp the edges to ensure they are tightly sealed.

Combine the egg and water in a small bowl to make an egg wash. Brush each pocket with the egg wash.

Bake the pockets at 400 F for 12-15 minutes or until the pockets are puffed up and brown. Remove from oven and let them sit for 4-5 minutes. Serve warm with the remaining salsa on the side.