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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.

Ingredients

Scale

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

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