Pin
These playful vegan blueberry ghost hand pies are the hit of any Halloween spread or cozy fall afternoon. The recipe relies on easy store-bought pastry and real blueberries for a treat that’s as cute as it is delicious. Baking these always puts a smile on my face and they make a fantastic project with kids.
My family went wild for these at our last Halloween gathering and every year they’ve become a tradition that even our non-vegan friends crave.
Ingredients
- Vegan and gluten free puff pastry: Keep it chilled for best results and check the label for allergen info
- Fresh or frozen blueberries: Go for plump berries and if frozen do not thaw before using
- Caster or granulated sugar: Sweetens the filling and gives a hint of crunch when sprinkled on top
- Cornstarch or cornflour: Thickens the berry filling for perfect jammy texture
- Lemon juice: Brightens the blueberries and makes the flavors pop use fresh for best zing
- Icing sugar: Mixed with lemon juice for a tangy glaze to finish
Instructions
- Prepare Pastry:
- Unroll the pastry sheets and gently roll out with a rolling pin to smooth any wrinkles. Work quickly so the pastry stays cold.
- Cut Ghost Shapes:
- Use a ghost shaped cookie cutter or trace templates with a knife to cut out shapes. Reroll scraps to get a few more. Prepare for half the pastries to have faces and cut eyes and mouths using piping tips.
- Chill Pastry:
- Lay out the cut pastry on lined trays and refrigerate for about five minutes to keep the dough firm and easy to work with.
- Cook Blueberry Filling:
- Combine blueberries sugar cornstarch and lemon juice in a saucepan. Bring to a boil over medium heat stirring gently and cook until thick and glossy about five to eight minutes. Do not crush all the berries keep some whole for texture. Cool the filling.
- Assemble Pies:
- Spoon cooled blueberry filling onto half the pastry shapes without faces. Brush the edges lightly with water to help seal.
- Seal and Crimp:
- Top each with a face cutout shape pressing edges down. Crimp all around with a fork for a tight seal so the filling stays inside as it bakes.
- Finish and Bake:
- Brush the tops with dairy free milk and sprinkle with extra sugar. Arrange pies spaced apart on lined trays and bake at 180 degrees Celsius fan for fifteen to eighteen minutes until golden brown and flaky.
- Cool Then Glaze:
- Once baked let the pies cool on the tray then on a wire rack. Mix icing sugar with a little lemon juice and drizzle over for a tangy sweet finish. Let the glaze set before serving.
- Tuck In:
- The pies are ready to be devoured slightly warm or cool and are delightful at any spooky gathering.
Nothing beats the aroma of these pies coming out of the oven. My favorite part is cutting the little faces with my daughter who insists on making at least one with a silly expression every year. The blueberry filling reminds me of summer jam and brings just the right touch of tartness.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage refrigerate. Reheat in a low oven to bring back some crispness. The pies taste great even the next day.
Ingredient Substitutions
Try raspberries or blackberries in place of blueberries for a twist. If you need a substitute for icing sugar in the glaze you can blend regular sugar until powdery. For the pastry double check that your store brand is fully vegan and gluten free if needed.
Serving Suggestions
Serve these with hot cider or dairy free vanilla ice cream for an extra special dessert. They stack beautifully on Halloween party platters. Sprinkling with a little edible glitter before the glaze sets adds a magical touch for kids.
Cultural and Seasonal Context
Hand pies have roots in British and American baking traditions as easy portable snacks. These ghost shapes capture the whimsy of autumn and Halloween but you can go wild with other shapes for different holidays.
Seasonal Adaptations
Fresh fruit is always best when in season
Use orange zest in the glaze for a citrus twist
Try apple or pear for a cozy winter version
Success Stories
After bringing these hand pies to a school bake sale they vanished before I could even nab one for myself. The combo of crisp pastry and gooey blueberry is a total showstopper. No one guessed they were vegan.
Freezer Meal Conversion
To make ahead assemble and freeze uncooked pies on trays. Once solid pack into containers and bake directly from frozen adding a few extra minutes to the cook time. They come out just as flaky and fresh.
Enjoy these ghost hand pies for a spooktacular treat that’s as fun to make as it is to eat. Leftovers (if you find any) are just as good the next day.
Recipe Q&A
- → Can I use store-bought puff pastry?
Yes, store-bought vegan and gluten-free puff pastry works perfectly and saves time in preparation.
- → Is it possible to use frozen blueberries?
Absolutely. Both fresh and frozen blueberries are suitable, giving the filling a juicy, vibrant flavor.
- → What shapes can I make if I don’t have a ghost cutter?
You can use a template or hand-cut fun shapes with a knife for a playful twist.
- → How can I prevent the filling from leaking?
Seal the edges well with a fork and avoid overfilling. Brush with water to help the pastry seal tightly.
- → Should the pies be eaten warm or cold?
They are delicious slightly warm from the oven, but cooling them ensures a crispier texture.