Gather the remaining pastry offcuts and squash it together again. Pinch off 22 small pieces (about 1 tsp) and roll each into a 3 cm stub. Next, take a small knife and cut 3 slits at one end (you can see in the photos), then wet your finger tip with a little water, dab the water on the opposite end of the pastry stub (not the cut side) and gently press it onto the edge of the pastry rounds. You basically want about 1 cm of the pastry pressed onto the edge of the rounds, with the rest poking outwards. This forms the “turtle head”.