Once rested, take it out of the fridge, Roll out the dough on a lightly floured surface until the dough is about 2 mm thick. To ensure the dough doesn’t stick to the surface, lightly dust the surface and flip the dough over halfway through rolling. See video for the folding method, as this will give a flakey dough.
Cut 3 - 3.5 inch diameter circles using a pastry cutter or a round shaped object. . Re-roll the scraps and cut more pastry circles. You should get approximately 20 - 25 wrappers.
Take a spoonful of the fish filling and Place it in the middle of the wrapper
Apply water along the edge of the wrapper. Carefully fold over the other half press down to seal. Use your fingers to form a seal along the edge, and then use a fork to crimp the edges.