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Thaw the puff pastry according to the package instructions.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Lay the thawed puff pastry sheets on out on a lightly floured surface and gently roll out to make the sheets slightly larger. Using a knife or a pizza cutter, cut each sheet into 9 sheets. Place 9 sheets on the baking sheet.
To the center of each square add 1 tablespoon of marinara, ½ tablespoon vegan cream cheese and 2 vegan pepperoni. Brush the edges with aquafaba and place a second sheet on top. Dip a fork in the aquafaba and press the edges down to seal the pizza pockets.* Brush the top with more aquafaba and use a knife to cut a small slit in the top. Place in the oven for 20 minutes.
Meanwhile, combine the vegan butter, garlic powder and oregano in a bowl. Remove the pizza pockets from the oven and brush with the garlic butter. Place back in the oven for 5-10 minutes, depending on how crispy you like them.
Remove from the oven and serve with warm marinara on the side.