Vegan Blueberry Ghost Hand Pies Recipe

Introduction

These Vegan Blueberry Ghost Hand Pies are a delightful, seasonal treat perfect for sharing. Flaky puff pastry filled with a luscious blueberry filling and finished with a simple glaze makes them both charming and delicious.

Ingredients

• 2 sheets of puff pastry (vegan & gluten-free recommended)
• 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. Step 1: Preheat the oven to 180°C fan and line two baking trays with grease-proof paper. Unroll the pastry sheets on their baking paper and gently flatten out any wrinkles with a rolling pin.
2. Step 2: Use a ghost-shaped cookie cutter or a template to cut out ghost shapes from the pastry. Re-roll scraps to cut additional shapes.
3. Step 3: On half of the ghost shapes, cut out eyes and a mouth using the tips of a piping nozzle or a small knife. These will be the top layers of the pies.
4. Step 4: Chill all the pastry shapes in the refrigerator for 5 minutes to firm up.
5. Step 5: In a saucepan, combine the blueberries, sugar, cornstarch, and 1 teaspoon of lemon juice. Cook over medium-high heat, stirring constantly, for 5-8 minutes until thickened but still with some whole blueberries. Remove from heat and let cool.
6. Step 6: Spoon blueberry filling onto the center of the ghost shapes without faces. Brush the edges with water to help seal.
7. Step 7: Place a ghost-shaped pastry with a face on top, pressing edges firmly together. Crimp edges with a fork to seal and prevent filling from leaking.
8. Step 8: Brush the tops with dairy-free milk and sprinkle with sugar for browning.
9. Step 9: Bake the pies in batches (about 5-6 per tray) in the oven’s middle rack for 15-18 minutes until golden and flaky. Let cool slightly on the tray, then transfer to a wire rack to cool completely.
10. Step 10: Mix the icing sugar with the remaining lemon juice to make a runny glaze. Drizzle over the cooled pies and allow to set for 5 minutes before serving.

Tips & Variations

• Use fresh blueberries if possible for the best texture, but frozen works well too—just thaw and drain excess liquid first.
• If you don’t have a ghost cookie cutter, hand-cut ghost shapes freehand with a sharp knife using a paper template.
• For a spiced twist, add ¼ teaspoon cinnamon or vanilla extract to the blueberry filling while cooking.
• To ensure the pastry stays crisp, bake pies in small batches rather than overcrowding the tray.

Storage

Store leftover pies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked pies in a sealed container for up to 1 month. Reheat in a warm oven for 5-7 minutes to refresh the crisp pastry before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit filling?

Yes, you can substitute blueberries with other berries like raspberries or blackberries. Just adjust the sugar to taste and cook similarly until thickened.

Is puff pastry vegan by default?

Not always. Many puff pastries contain butter, so look for specifically labeled vegan puff pastry or make your own to ensure it’s dairy-free.

Vegan Blueberry Ghost Hand Pies Recipe

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These Vegan Blueberry Ghost Hand Pies are a delightful seasonal treat perfect for Halloween or any fun occasion. Made with flaky vegan and gluten-free puff pastry filled with a luscious blueberry filling, these hand pies are adorable, easy to make, and topped with a sweet lemon icing glaze. The hand pies feature cute ghost shapes with cut-out eyes and mouth, baked to golden perfection with a crispy texture and juicy, thick blueberry center.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 10–12 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Pastry and Filling

• 2 sheets of puff pastry (JusRoll vegan & gluten-free puff pastry sheets)
• 100g fresh or frozen blueberries
• 50g caster or granulated sugar (plus extra for sprinkling)
• 2 tablespoons cornstarch (cornflour)
• 2 teaspoons lemon juice (divided use)

Icing Glaze

• 50g icing sugar
• Lemon juice (enough to make the icing runny, about 1 teaspoon)

Instructions

1. Preheat and prepare baking trays: Preheat your oven to 180°C fan (350°F). Line two baking trays with grease-proof paper to prevent sticking and prepare for baking the hand pies.
2. Roll out puff pastry: Unroll the puff pastry sheets while still on their baking paper. Use a rolling pin to gently flatten any wrinkles to create an even surface for cutting the ghost shapes.
3. Cut ghost shapes: Use a ghost-shaped cookie cutter to cut out ghost shapes from the pastry. Alternatively, use a template or freehand cut ghost shapes with a knife. Roll out pastry scraps to cut additional shapes.
4. Create ghost faces: On half of the ghosts, cut out eyes and a mouth using different sizes of piping tips (small tip for eyes, larger for mouth). These will be the top layer of the hand pies.
5. Chill pastry shapes: Transfer the cut pastries to the refrigerator and chill for 5 minutes to firm up, which helps maintain shape when baking.
6. Make blueberry filling: Place blueberries in a medium saucepan. Add sugar, cornstarch, and 1 teaspoon lemon juice. Heat over medium-high, stirring constantly to prevent burning. Bring to a gentle boil and cook 5-8 minutes until thickened but with some whole berries intact. Remove from heat and let cool to thicken further.
7. Assemble hand pies: Spoon blueberry filling onto the center of the plain ghost pastry shapes (without faces). Brush edges of the pastry with water to help seal.
8. Seal hand pies: Place ghost pastries with faces on top of the filled bases. Press down edges firmly, then crimp edges with a fork to seal and prevent filling leakage.
9. Prepare for baking: Brush the tops of the hand pies with dairy-free milk and sprinkle with sugar to enhance browning and texture.
10. Bake in batches: Place 5-6 pies per tray in the oven, in the middle rack. Bake for 15-18 minutes or until puff pastry is golden and flaky. Baking in batches prevents overcrowding and ensures even puffing.
11. Cool pastries: Remove pies from the oven. Let cool slightly on baking tray, then transfer to a wire rack to cool completely.
12. Prepare icing glaze: Mix icing sugar with lemon juice until smooth and runny. Drizzle over cooled hand pies and allow glaze to set for 5 minutes.
13. Serve and enjoy: The pies are best enjoyed once glaze is set and pies are fully cooled. Tuck in and savor these charming, fruity treats!

Notes

• Using vegan and gluten-free puff pastry ensures the recipe is suitable for both dietary requirements.
• Keep some blueberries whole in the filling for texture and visual appeal.
• Don’t overfill the pastries to avoid filling leakage.
• Chilling the pastry before baking helps retain the ghost shape.
• Baking in batches prevents the pastries from sticking together and ensures even cooking.
• You can substitute lemon juice in the filling with orange juice for a different citrus twist.
• This recipe is easily doubled or halved depending on the number of pies desired.

Keywords: Vegan blueberry hand pies, ghost shaped pies, Halloween dessert, vegan puff pastry, gluten-free, blueberry filling, hand pies recipe