1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square).
salt and pepper, sprinkled to taste
1 egg, beaten


Preheat oven to 180° and prepare two baking sheets with either parchment paper or spray them well with cooking spray. 
Thaw one large square of puffed pastry for about 10 minutes. 
Flour your countertop or working surface and roll out the pastry square as thinly as possible.  
With a pizza cutter or knife, slice the puffed pastry into approximately 5cm by 5cm squares.  
From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares. 
On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  
Use the remaining squares as the lids and place one lid over the filling mounds. 
Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking. 
In a small bowl, beat an egg with a fork, and apply an egg wash to each of the pastry packages. 
Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.