Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
In a bowl mix the mashed avocado with the lime juice and freshly ground pepper.
Roll out the puff pastry sheets so that they are about 12" x 16". Using a 2 inch round cookie cutter cut 12 circles in each sheet. You should get 24 circles from both sheets.
We will use 12 circles for the bottom and 12 for the top. Brush a bit of the egg wash on the edge of each circle, for the first 12 only. Top 12 circles with a dollop of avocado, a piece of mozzarella cheese, and about a tsp of salsa.
Take the other 12 circles of puff pastry and place on top of the ones with the filling and stretch them if needed to completely cover the bottom circle. They will look like little sombrero hats. Using a fork seal the edge of each circle. Transfer them to the prepared baking sheet and brush with egg wash.
Bake for about 12 minutes or until golden.
Serve with additional salsa if desired.
You can store these little puffs in the fridge for up to 3 days, any longer than that and the salsa may start to degrade your puff pastry from the inside out. Store them in an airtight container or cover tightly with plastic wrap.
I don't recommend freezing these puffs as thawing does not suit salsa or avocado very well. These are better served fresh.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.