So I'm doing individual wellington as a restaurant week special next week and I have the duxelle and puff pastry. I'm walking myself through the process and I think I may have a problem. The filets will be 4oz each and I'm afraid they will overcook while waiting for the puff pastry to cook through. I can't change the menu now but would rolling the puff pastry out thinner work or would that make it more vulnerable to moisture? I'll try a few out tomorrow but was hoping for some advice beforehand. Thanks!