I made Feijoa Pie today, the recipe is here. Last time I made it I didn’t bother with cutting out the triangles in the pastry, I just scrunched the pastry up around the edge. The points weren’t very sharp so I used the tips of the off-cuts to augment them.
Although by the time I had pulled them into the middle it didn’t really make any difference.
This on the other hand has nice sharp points and can now be called a completed block. (wipes sweat from brow and breathes a sigh of relief)