Vegan Blueberry Ghost Hand Pies (Recipe for Printing)
Flaky pastry pockets with sweet blueberry filling, ideal for gatherings or a cozy treat.
# What You Need:
→ Pastry
01 -
2 sheets vegan and gluten-free puff pastry
→ Filling
02 -
3.5 ounces (100 grams) fresh or frozen blueberries
03 -
1.75 ounces (50 grams) granulated sugar, plus additional for sprinkling
04 -
2 tablespoons cornstarch
05 -
2 teaspoons lemon juice
→ Decoration
06 -
1.75 ounces (50 grams) icing sugar
# How to Make It:
01 -
Combine blueberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until blueberries break down and mixture thickens. Remove from heat and allow to cool.
02 -
Preheat oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured work surface to smooth any creases.
03 -
Cut pastry sheets into desired ghost shapes using a template or knife. Place a spoonful of cooled blueberry filling onto half of the cut-outs, leaving space around the edges.
04 -
Cover each filled piece with an additional pastry cut-out. Press the edges to seal using a fork. Cut small holes or draw features for 'ghost' faces as desired. Sprinkle lightly with extra granulated sugar.
05 -
Arrange pies on a parchment-lined baking tray. Bake in the preheated oven for 20 to 25 minutes until golden and crisp. Cool on a wire rack.
06 -
Mix icing sugar with a few drops of water to create a glaze. Decorate cooled hand pies as desired before serving.
# Extra Tips:
01 -
Ensure pastry and filling are fully cooled before glazing to prevent melting.