Vegan Blueberry Ghost Hand Pies

These vegan blueberry ghost hand pies make any gathering a little more fun with their playful shapes and bright berry flavor. They are quick to put together using ready-made puff pastry and are a delicious treat for both kids and adults. With a simple jammy filling and a crisp golden crust these pies are a family favorite for Halloween parties but honestly my family asks for them any time blueberries are in season.

My kids absolutely light up when they see these come out of the oven and they always want to help cut the ghost shapes. I started making them for Halloween but now they are on repeat all year.

Gather Your Ingredients

• Puff pastry sheets: choose vegan and gluten free for everyone the pre-rolled style is easiest to work with and gives a reliably flaky result
• Fresh or frozen blueberries: offer juicy tart bursts of flavor I prefer fresh when possible but frozen work perfectly in the off season and do not thaw before using
• Caster or granulated sugar: sweetens the filling adjust to taste and sprinkle a little more on top for a subtle crunch
• Cornstarch or cornflour: thickens the berry juices so the filling stays inside the pie and does not run out
• Lemon juice: brightens the filling and balances out the sweetness always use fresh lemon for best flavor
• Icing sugar: for decorating after baking this adds extra sweetness and a pretty finish

How to Make It

Prepare the Filling:

In a small saucepan combine the blueberries sugar and lemon juice. Cook over low heat until the berries start to burst and the mixture is syrupy about ten minutes. Mix in the cornstarch and keep cooking until thick and jammy spoonable but not runny. Let the filling cool completely before using.

Roll and Cut the Pastry:

Unroll your puff pastry sheets on a lightly floured surface. Use a ghost cookie cutter or a sharp knife to cut matching ghost shapes in pairs. Gather scraps and reroll as needed to get as many pies as possible.

Fill and Seal:

Spoon a little blueberry filling onto the center of half the ghost shapes leaving a border around the edges. Lay the matching shapes over the filling. Press the edges together with your fingers then seal with a fork to keep the filling inside.

Create the Faces:

Use the tip of a knife or a small straw to make eye and mouth holes in the top layer of each pie for the ghost faces. If you like brush the surfaces lightly with plant milk for shine and sprinkle with extra sugar.

Bake:

Place the pies on a parchment-lined baking tray giving space between them. Bake at two hundred degrees Celsius for twenty to twenty five minutes until golden and flaky. Cool slightly before decorating.

Glaze and Decorate:

Mix the icing sugar with a little water or lemon juice to make a smooth glaze. Drizzle it over the pies in ghostly patterns once they are completely cool. Allow the glaze to set before serving for best appearance.

I absolutely love using blueberries in these hand pies because their color is so vibrant and they burst into little pockets of sweet jam inside the crisp pastry. Watching my little ones decorate their own ghost faces has turned this recipe into a cherished autumn tradition.

Flavor Boosters

Let the pies cool completely before storing in an airtight container. They stay crisp at room temperature for one to two days. For longer storage refrigerate and reheat in a hot oven for a few minutes to refresh the crust. If you freeze the pies do so before baking and add an extra five minutes to the bake time straight from frozen.

Serving Suggestions

Serve these warm with extra glaze or a light dusting of powdered sugar. They pair perfectly with a scoop of vegan vanilla ice cream on the side or a mug of hot apple cider. The ghosts make incredible lunchbox treats or after school snacks.

Creative Twists

You can swap the blueberries for any other berry or even diced apples or pears depending on what you have. If you prefer less sugar use maple syrup in the filling and skip the glaze. For the pastry use any good quality vegan puff pastry or make your own for a truly from scratch version.

These pies are a hit at every Halloween party in my house and have become part of our family traditions. Enjoy them fresh from the oven and have fun getting creative with your ghostly designs!

Common Questions About This Recipe

→ How do I prevent the blueberry filling from leaking?

Seal the pastry edges well using a fork, and avoid overfilling. Chilling before baking also helps prevent leaks.

→ Can I use fresh or frozen blueberries?

Both fresh and frozen blueberries work well. If using frozen, do not thaw before mixing with other ingredients.

→ How do I achieve the golden crust?

Brush the tops with plant-based milk and sprinkle extra sugar for a golden, crisp finish after baking.

→ Is gluten-free pastry suitable for this?

Yes, gluten-free vegan puff pastry works perfectly and provides a light, flaky texture.

→ How should I store leftover pies?

Store cooled pies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.