Step 1: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Step 2: Lightly flour a clean surface. Carefully unroll one sheet of thawed vegan puff pastry. Using a sharp knife or a pizza cutter, cut the pastry into 6 equal rectangles (approx. 4×5 inches each). Repeat with the second sheet of puff pastry, yielding a total of 12 rectangles.
Step 3: On half of each rectangle, leaving a small border around the edges, spread about 1-2 tablespoons of pizza sauce. Be mindful not to overfill.
Step 4: Sprinkle about 2-3 tablespoons of vegan mozzarella shreds over the sauce. Add any optional fillings you desire, ensuring they are finely chopped and not too wet.
Step 5: Fold the other half of the puff pastry over the filling, creating a pocket. Gently press down the edges to seal. Use the tines of a fork to crimp the edges firmly all around each pocket.
Step 6: Transfer the sealed Vegan Puff Pastry Pizza Pockets to the prepared baking sheets. In a small bowl, whisk together the plant-based milk and maple syrup. Lightly brush the tops of the pockets with this mixture for a golden finish. Optionally, sprinkle with dried oregano or garlic powder.
Step 7: Bake for 18-22 minutes, or until the pastry is puffed, golden brown, and the filling is bubbly. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Serve warm and enjoy!