Unwrap the first fillet and place about 1/3 way down the top edge, centered from left to right (view video for visual). Lightly brush the pastry edges with egg wash. Gently lift the pastry edge closest to you and stretch over the entire filet. If needed, gently stretch out the dough to cover. The dough should wrap to about 1/4” under the bottom side of the filet. Cut off any extra puff pastry before you seal the seam. Press the two seams gently to seal tightly. Once the long edge is sealed, fold in the shorter sides and squeeze tightly to seal. Again – stretch the dough if need be to ensure the sides are fully enclosed. Repeat with the second filet.