Easy Vegan Blueberry Ghost Hand Pies Recipe

Vegan Blueberry Ghost Hand Pies are a delightful treat, especially when you have leftover puff pastry and a basket full of blueberries. These little pies are surprisingly simple to make, and the spooky ghost shape adds a fun element that’s perfect for autumn gatherings or just a whimsical afternoon snack. They’re not just for Halloween; their sweet and slightly tart blueberry filling encased in flaky, golden pastry makes them a hit any time of year. I love how quickly they come together, making them an ideal baking project for a spontaneous afternoon. The combination of tender blueberries, a hint of lemon, and buttery pastry is something truly special and incredibly satisfying. Whether you’re baking with kids or just want a fun dessert for yourself, these vegan blueberry ghost hand pies deliver on taste and charm.

Vegan Blueberry Ghost Hand Pies

The idea for these hand pies came about when I had some leftover vegan puff pastry and a surplus of beautiful blueberries. I wanted something a little bit fun, a bit spooky (perfect for autumn, but delicious any time!), and ultimately, incredibly simple to make. The ghostly shape is surprisingly easy to achieve, and the sweet, slightly tart blueberry filling encased in flaky, golden pastry is just delightful. These are perfect for an afternoon treat, a whimsical dessert, or even a fun baking project with kids.

Ingredients:

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

Making the Blueberry Filling

The filling for these hand pies is incredibly straightforward and lets the natural sweetness of the blueberries shine. If you’re using frozen blueberries, there’s no need to thaw them completely; you can use them straight from the freezer. This will help thicken the filling a little more as they cook down.

1. In a medium bowl, combine the 100g of blueberries (fresh or frozen) with the 50g of caster or granulated sugar. Give it a gentle stir to coat the berries.
2. Sprinkle the 2 tablespoons of cornstarch or cornflour over the blueberries and sugar. Add the 2 teaspoons of lemon juice. The lemon juice is important because it brightens the flavor of the blueberries and helps the cornstarch dissolve evenly, preventing lumps.
3. Gently mix everything together until the blueberries are coated in the cornstarch mixture. Try not to mash the berries too much at this stage. Set this bowl aside while you prepare the pastry.

Assembling the Hand Pies

Working with puff pastry is always a treat. It’s already rolled out, making the assembly process super quick. I find it’s best to work with the pastry while it’s still cold, as it’s less likely to become sticky and difficult to handle. If your kitchen is warm, you might even want to pop it back in the fridge for a few minutes if it starts to feel soft.

1. Lightly flour a clean work surface. Unroll one sheet of puff pastry and place it on the floured surface. Cut the pastry sheet into two equal rectangles. Repeat this with the second sheet of puff pastry, so you have four rectangles in total.
2. On each pastry rectangle, spoon about a quarter of the blueberry filling. Leave a border of about 1-2cm around the edges. Be careful not to overfill them, or the filling will escape during baking.
3. Now for the ghost shape. Take another rectangle of pastry. You can either freehand cut ghost shapes or use a cookie cutter if you have one. To freehand, I like to imagine a rounded top for the head and then two slightly curved sides that taper down to a wider base, like a classic ghost outline. Cut out four ghost shapes.
4. Carefully lift each ghost pastry shape and place it on top of one of the pastry rectangles that already has filling. Line up the edges as best you can.
5. To seal the pies, press down gently around the edges of the filling with your fingertips. You can then use the tines of a fork to crimp the edges all the way around, ensuring a good seal. This also adds a nice decorative touch.

Baking the Ghost Pies

Once assembled, these pies go into the oven for a relatively short time, transforming from pale dough to golden, flaky pastries.

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with parchment paper.
2. Carefully place the assembled hand pies onto the prepared baking tray.
3. For a lovely golden finish and a little sparkle, sprinkle a little extra caster or granulated sugar over the top of each ghost pie. This sugar will caramelize slightly in the oven, adding a delightful crunch.
4. Bake for 15-20 minutes, or until the pastry is puffed up, golden brown, and the filling is bubbling through any small gaps. Keep an eye on them as ovens can vary. If they start to brown too quickly, you can loosely cover them with foil.
5. Once baked, carefully remove the hand pies from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Finishing Touches: The Glaze

A simple icing glaze adds a touch of sweetness and a smooth, white finish that really makes the ghost shapes pop.

1. While the pies are cooling, make the glaze. In a small bowl, whisk together the 50g of icing sugar with about 1-2 teaspoons of water. Add the water a little at a time until you achieve a smooth, drizzle-able consistency. You want it thick enough to coat but thin enough to pour or spread.
2. Once the hand pies have cooled completely, drizzle or brush the icing glaze over the top of each ghost. You can be as neat or as messy as you like; a slightly drippy effect can look quite charming.

These Vegan Blueberry Ghost Hand Pies are best enjoyed the same day they are made, when the pastry is at its flakiest. They are perfect for a light dessert or a sweet snack.

Conclusion:

These Vegan Blueberry Ghost Hand Pies are a fantastic way to use up puff pastry and blueberries. They look adorable and taste even better. The flaky pastry, sweet-tart blueberry filling, and fun ghost shape make them a memorable treat for any occasion. They’re easy enough for a weeknight dessert but special enough for a party. Serve them warm or at room temperature. They are also great with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

Variations and Tips

You can easily swap out the blueberries for other berries like raspberries or blackberries, or even a mix. For a different flavor profile, try adding a pinch of cinnamon or nutmeg to the filling. If you don’t want to cut ghost shapes, simple circles or rectangles work just as well. Make sure your puff pastry is cold when you work with it for the flakiest results. If the dough gets too warm, pop it back in the fridge for a few minutes.

Frequently Asked Questions

Can I make the blueberry filling ahead of time?

Yes, you can prepare the blueberry filling up to 2 days in advance. Store it in an airtight container in the refrigerator. It will thicken more as it cools.

How should I store leftover hand pies?

Store any leftover vegan blueberry ghost hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in a low oven or toaster oven to refresh the pastry.

Vegan Blueberry Ghost Hand Pies

Spooky and delicious vegan blueberry hand pies shaped like ghost hands, perfect for Halloween or any fun occasion.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
Approximately 8-10 hand pies

Ingredients

• 2 sheets of puff pastry
• 100g of fresh or frozen blueberries
• 50g of caster sugar
• 2 tablespoons of cornstarch
• 2 teaspoon of lemon juice
• 50g of icing sugar
• Extra caster sugar for sprinkling

Instructions

1. Step 1
   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a baking tray or line with baking paper.
2. Step 2
   In a medium bowl, gently mix the blueberries, caster sugar, cornstarch, and lemon juice until the blueberries are well coated.
3. Step 3
   Unroll the puff pastry sheets and cut out ghost hand shapes using a cookie cutter or freehand. You should aim for pairs for each pie.
4. Step 4
   Spoon a portion of the blueberry filling onto one half of each ghost hand shape, leaving a small border around the edges.
5. Step 5
   Dampen the edges of the pastry with a little water and place the other ghost hand shape on top, pressing the edges firmly to seal. You can use a fork to crimp the edges if desired.
6. Step 6
   Using a sharp knife, cut two small slits for the eyes on each ghost hand pie. Make a small V shape for the mouth.
7. Step 7
   Place the pies on the prepared baking tray and sprinkle generously with caster sugar.
8. Step 8
   Bake for 15-20 minutes, or until the pastry is golden brown and puffed up.
9. Step 9
   Allow the pies to cool slightly on the baking tray before transferring to a wire rack. Once cooled, dust with icing sugar.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.