In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400°F | 205°C.
Line a baking sheet with parchment paper.
In a small bowl, whisk together one beaten egg plus one tablespoon of cold water. Set prepared egg-wash aside.
Lay puff pastry out on a floured surface and flatten a bit with your hands. Do not use a rolling pin to roll out the pastry sheet.Cut one puff pastry sheet into small circles, about 1½ - 2 inches across. Put these "whole circles" on the prepared baking sheet.Cut the second puff pastry sheet into small circles of the same size. Cut another, smaller circle out of the middle of each one of these circles, donut-style. (Save the small circles!)
Brush each of the whole circles on the baking sheet with egg wash.Place a donut circle on top of each of the egg-washed whole circles.Brush the top of the donut circles with egg-wash.
Cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake prepared pastry cups and pastry garnishes separately; in a preheated oven for about 20 minutes, or until golden brown.Remove from oven and place on cooling rack. Allow to cool completely.
Assemble & Serve
Pipe each prepared pastry cup full of filling. Garnish with fresh dill and small pastry shapes.Chill until ready to serve.
Notes
To make these salmon and pastry appetizers ahead of time: