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. Season, sear and cool filets. Thaw puff pastry and roll out. Spread duxelle. Lightly press seared and cooled filet into center. Egg wash edges and fold over. Seam side down on parchment. Cool. Egg wash outside. Cook to temperature. That's the method I have planned. Thanks in advance!