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Vegan Blueberry Ghost Hand Pies

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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.

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

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) fan and line 2 baking trays with grease-proof paper.
  2. 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.
  3. 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.
  4. 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.
  5. Chill Pastry: Place the ghost cutouts in the refrigerator for 5 minutes to firm up.
  6. 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.
  7. 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.
  8. 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.
  9. Brush and Sprinkle: Brush the tops with dairy-free milk and sprinkle with sugar for a golden finish.
  10. 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.
  11. 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.
  12. Enjoy: Once the glaze has set, your Vegan Blueberry Ghost Hand Pies are ready to enjoy!

Notes

You can swap the blueberries for mixed berries for a different flavor.

Serve with dairy-free whipped cream for extra decadence.

Add a chocolate drizzle on top of the glaze for a twist on the classic.

Try other fruit fillings like raspberry or apple for variation.

Nutrition

Find it online: https://chocolatecoveredamy.com/vegan-blueberry-ghost-hand-pies/