Name: Vegan Blueberry Ghost Hand Pies
Prep time: 10 min
Cook time: PT-487803H6M33S
Total time: 30 min
Yield: undefined
Cuisine: Vegan
Ingredients: 2 sheets of puff pastry (vegan & gluten-free if needed, such as JusRoll); 100g fresh or frozen blueberries; 50g caster or granulated sugar (plus extra for sprinkling); 2 tablespoons cornstarch or cornflour; 2 teaspoons lemon juice; 50g icing sugar

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Why You’ll Love This Recipe

Vegan Blueberry Ghost Hand Pies are the perfect spooky treat for Halloween or any time you’re craving a delicious, flaky pastry. With a sweet and tangy blueberry filling, crispy puff pastry, and a zesty lemon glaze, these hand pies are both fun and tasty. The ghost shapes and cute facial details make them irresistibly charming, and the vegan ingredients ensure that everyone can enjoy them. Quick to make, these treats are sure to be a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 sheets of puff pastry (vegan & gluten-free if needed, such as JusRoll)
100g fresh or frozen blueberries
50g caster or granulated sugar (plus extra for sprinkling)
2 tablespoons cornstarch or cornflour
2 teaspoons lemon juice
50g icing sugar

Directions

Preheat the Oven: Preheat your oven to 180°C (350°F) fan and line 2 baking trays with grease-proof paper.
Prepare the Pastry: Unroll the puff pastry sheets, keeping the baking paper underneath. Use a rolling pin to flatten out any wrinkles in the pastry.
Cut Out Ghost Shapes: Use a ghost-shaped cookie cutter to cut out the shapes. Alternatively, you can use a template or hand-cut ghost shapes with a knife. Roll out the pastry scraps and cut a few more shapes.
Create Faces on Half the Ghosts: For half of the ghosts, use the small tip of a medium piping tip to cut out the eyes, and the larger end for the mouth. These will be the top pastry pieces.
Chill Pastry: Place the ghost cutouts in the refrigerator for 5 minutes to firm up.
Make the Blueberry Filling: Place the blueberries in a medium saucepan, then sprinkle with sugar, cornstarch, and 1 teaspoon of lemon juice. Heat over medium to high heat, bringing to a boil (about 5-8 minutes). Stir constantly with a spatula or wooden spoon, being careful not to burst the blueberries too much. Once it thickens, remove from the heat and let cool. It will thicken even more as it cools.
Assemble the Hand Pies: Spoon the blueberry filling into the center of the ghost shapes that don’t have faces. Brush water around the edges of the pastry to help the top stick. Don’t overfill to avoid spillage.
Top with Face Pastries: Place the ghost pastries with faces on top of the filled ones, pressing the edges down. Use a fork to crimp the edges and seal the pies.
Brush and Sprinkle: Brush the tops with dairy-free milk and sprinkle with sugar for a golden finish.
Bake: Bake the pies on a single tray for best puffing, 5-6 at a time. Place them in the center of the oven and bake for 15-18 minutes or until golden and flaky.
Cool and Glaze: Once baked, remove from the oven and let cool slightly on the tray, then transfer to a wire rack to cool completely. Mix icing sugar and lemon juice to create a runny glaze. Drizzle over the tops of the pies and let set for 5 minutes.
Enjoy: Once the glaze has set, your Vegan Blueberry Ghost Hand Pies are ready to enjoy!

Servings and Timing

Servings: 8–10 hand pies
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 30 minutes

Variations

Berry Mix: Swap the blueberries for mixed berries for a different flavor.
Vegan Whipped Cream: Serve with dairy-free whipped cream for extra decadence.
Chocolate Drizzle: Add a chocolate drizzle on top of the glaze for a twist on the classic.
Fruit Filling: Try other fruit fillings like raspberry or apple for variation.

Storage/Reheating

Storage: Store the hand pies in an airtight container at room temperature for up to 2 days.
Freezing: Freeze the assembled but unbaked pies for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating: To refresh leftovers, heat in the oven at 350°F (175°C) for about 5–10 minutes.

FAQs

1. Can I use store-bought puff pastry?

Yes, store-bought puff pastry works well, just make sure it’s vegan-friendly.

2. Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries will work just as well in this recipe.

3. Can I add more sugar to the filling?

You can adjust the sugar level in the filling to suit your taste, but be careful not to make it too sweet as the glaze will add extra sweetness.

4. Can I make these without a ghost cutter?

Yes, you can use any shape you like or even cut the dough freehand into ghosts using a knife.

5. Can I make these ahead of time?

Yes, these hand pies can be made ahead of time and stored for 1–2 days at room temperature. They also freeze well.

6. What other fruits can I use for the filling?

You can swap the blueberries for other fruits like raspberries, strawberries, or apples.

7. Can I skip the icing glaze?

Yes, the glaze is optional, but it adds a nice touch of sweetness and shine to the pies.

8. How do I make the pastry crispier?

Make sure to bake the pies on a tray without overcrowding them, and be sure to brush them with dairy-free milk before baking for a golden, crispy crust.

9. Can I use a different type of pastry?

If you prefer, you can use a different type of vegan pastry dough, though puff pastry creates the flakiness these pies are known for.

10. Can I make these without lemon juice?

Yes, if you don’t have lemon juice, you can skip it or substitute with a small amount of orange juice for a different citrusy flavor.

Conclusion

Vegan Blueberry Ghost Hand Pies are a spooky yet sweet treat that will bring fun and flavor to your Halloween celebrations or any day you want to enjoy a delicious pastry. With flaky pastry, tangy blueberry filling, and a glossy lemon glaze, these hand pies are sure to be a hit!

Vegan Blueberry Ghost Hand Pies

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Author: Amy
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 30 minutes
Yield: undefined
Category: Dessert, Snack
Method: Baking
Cuisine: Vegan, Halloween Treat

Ingredients

2 sheets of puff pastry (vegan & gluten-free if needed, such as JusRoll)

100g fresh or frozen blueberries

50g caster or granulated sugar (plus extra for sprinkling)

2 tablespoons cornstarch or cornflour

2 teaspoons lemon juice

50g icing sugar

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Instructions

Preheat the Oven: Preheat your oven to 180°C (350°F) fan and line 2 baking trays with grease-proof paper.
Prepare the Pastry: Unroll the puff pastry sheets, keeping the baking paper underneath. Use a rolling pin to flatten out any wrinkles in the pastry.
Cut Out Ghost Shapes: Use a ghost-shaped cookie cutter to cut out the shapes. Alternatively, you can use a template or hand-cut ghost shapes with a knife. Roll out the pastry scraps and cut a few more shapes.
Create Faces on Half the Ghosts: For half of the ghosts, use the small tip of a medium piping tip to cut out the eyes, and the larger end for the mouth. These will be the top pastry pieces.
Chill Pastry: Place the ghost cutouts in the refrigerator for 5 minutes to firm up.
Make the Blueberry Filling: Place the blueberries in a medium saucepan, then sprinkle with sugar, cornstarch, and 1 teaspoon of lemon juice. Heat over medium to high heat, bringing to a boil (about 5-8 minutes). Stir constantly with a spatula or wooden spoon, being careful not to burst the blueberries too much. Once it thickens, remove from the heat and let cool. It will thicken even more as it cools.
Assemble the Hand Pies: Spoon the blueberry filling into the center of the ghost shapes that don’t have faces. Brush water around the edges of the pastry to help the top stick. Don’t overfill to avoid spillage.
Top with Face Pastries: Place the ghost pastries with faces on top of the filled ones, pressing the edges down. Use a fork to crimp the edges and seal the pies.
Brush and Sprinkle: Brush the tops with dairy-free milk and sprinkle with sugar for a golden finish.
Bake: Bake the pies on a single tray for best puffing, 5-6 at a time. Place them in the center of the oven and bake for 15-18 minutes or until golden and flaky.
Cool and Glaze: Once baked, remove from the oven and let cool slightly on the tray, then transfer to a wire rack to cool completely. Mix icing sugar and lemon juice to create a runny glaze. Drizzle over the tops of the pies and let set for 5 minutes.
Enjoy: Once the glaze has set, your Vegan Blueberry Ghost Hand Pies are ready to enjoy!