Thaw puff pastry in the refrigerator overnight. In a saucepan, under medium heat, add oil, onions and garlic. Sauté for 5 minutes. Add mushrooms and sausage and sauté until browned, crumbling sausage as it cooks. Add spinach and cook for 1-2 minutes until it starts to wilt, but not fully cook. Remove from the heat and add mixture to a bowl. Cool slightly. Add softened cream cheese and mozzarella. Add salt and pepper to taste. Take puff pastry out of the package. Use a rolling pin to roll out the pastry slightly thinner than it is. Use a 1 1/2-2 1/2 inch cookie cutter to cut out circles in each pastry sheet. Place circles on 2 parchment lined baking pans. Use your thumb to press down in the center of each circle to give space for the filling. Add a small spoonful of filling in the middle of each one.In a bowl, mix egg with water. With a pastry brush, brush egg wash over the pasty dough around the filling.Bake in a 375 degree oven for 8-12 minutes or until pastry is slightly browned. Serve on a platter.
