If you’re looking for a delightful autumn treat that’s as adorable as it is delicious, you’ve got to try this Vegan Blueberry Ghost Hand Pies Recipe. I absolutely love how these little ghost-shaped hand pies turn out — flaky, fruity, and just the right amount of sweet, with a blueberry filling that’s bursting with flavor. Plus, they’re completely plant-based so anyone can enjoy them. Stick with me, and I’ll walk you through every step with tips to make sure yours come out perfect!
Why You’ll Love This Recipe
- Fun & Festive Shape: The spooky ghost design makes these perfect for Halloween or anytime you want a whimsical treat.
- Simple Ingredients: Made with just a few pantry staples and fresh fruit, so it’s easy to whip up on a whim.
- Vegan & Allergy-Friendly: Using vegan puff pastry and natural fillings keeps it plant-based and allergy-conscious.
- Perfect for Sharing: Hand pies are portable and neat, so everyone can enjoy their own little ghostly delight.
Ingredients You’ll Need
The magic of this Vegan Blueberry Ghost Hand Pies Recipe lies in the simple harmony of flaky puff pastry and a luscious blueberry filling that’s tangy and sweet. I always recommend choosing a good quality vegan puff pastry — it makes all the difference!
- Puff Pastry Sheets: I love using JusRoll vegan & gluten-free sheets, but any vegan puff pastry will do; just make sure it’s thawed but still cold.
- Blueberries: Whether fresh or frozen, blueberries bring that juicy pop and gorgeous color that make these pies special.
- Sugar (Caster or Granulated): Sweetens the filling perfectly without overpowering the berries.
- Cornstarch (Cornflour): This helps thicken the blueberry filling so it doesn’t ooze out during baking.
- Lemon Juice: Adds a bright tang that balances the sweetness beautifully.
- Icing Sugar: For the final glaze that gives a lovely, light sweetness and sheen on top.
Variations
I’ve played around with this Vegan Blueberry Ghost Hand Pies Recipe quite a bit, and honestly, it’s a pretty fun base to customize. Feel free to swap in your favorite fruit or tweak the sweetness to match your tastes.
- Fruit Swap: I once tried this with raspberry and it was just as amazing — slightly tart and super vibrant inside.
- Spiced Filling: Adding a pinch of cinnamon or ground ginger to the blueberry filling can give it a cozy twist that’s wonderful in the fall.
- Gluten-Free Option: Use a gluten-free vegan puff pastry to keep it accessible — just watch the baking time as it might vary slightly.
- Sweetness Level: If you prefer less sugar, you can reduce it by a third; the tartness of the berries still shines through beautifully.
How to Make Vegan Blueberry Ghost Hand Pies Recipe
Step 1: Prepare Your Pastry and Cut Out Ghosts
Start by preheating your oven to 180°C fan and lining baking trays with greaseproof paper. I’ve found that unrolling the vegan puff pastry sheets while still in their baking paper and gently rolling over any wrinkles with a rolling pin smooths them perfectly without freezing them too much. Use a ghost-shaped cookie cutter to cut out your shapes — if you don’t have one, no worries! You can freehand cut ghosts with a knife or create a paper template to trace. Roll out the pastry scraps and cut out as many shapes as you can. Then, on half of the ghosts, cut out eyes and a mouth using the tip of a piping nozzle — this is the fun part that brings your pies to life!
Step 2: Chill the Pastry Shapes
Transfer all your cut shapes to a tray and pop them in the fridge for about 5 minutes. This little cooldown step helps the pastry hold its shape during baking and makes it easier to handle when sealing the pies.
Step 3: Make the Blueberry Filling
Pop the blueberries into a medium saucepan and sprinkle over your sugar, cornstarch, and 1 teaspoon of lemon juice. Cook over medium-high heat, stirring gently with a spatula or wooden spoon to avoid sticking or burning. Keep stirring for about 5-8 minutes until the mixture starts to bubble and thicken into a luscious jammy consistency. It’s key not to mash all the blueberries — I discovered that leaving some whole berries gives a lovely texture contrast. Remove from heat and let cool; it will thicken further as it cools to the perfect fillable consistency.
Step 4: Assemble Your Vegan Blueberry Ghost Hand Pies
Spoon a small amount of cooled blueberry filling onto the center of each ghost pastry without cut-out features. You don’t want to overfill — just enough so you get a juicy burst with each bite, but not so much that it leaks out when baking. Brush a little water around the edges of the filled ghosts to help the pastry top stick better. Then carefully place a ghost pastry with the eyes and mouth cutouts on top, and gently press the edges together. Using a fork, crimp the edges all around to seal tightly. This step is crucial to keep your filling inside rather than all over your oven!
Step 5: Add Finishing Touches and Bake
Brush the tops of each assembled pie with some dairy-free milk — this helps give the puff pastry a gorgeous golden-brown finish. Sprinkle a pinch of sugar on top for a little extra sparkle. I recommend baking 5-6 pies per tray so they have room to puff up without sticking together. Pop them into the oven’s middle rack and bake for 15-18 minutes until they’re beautifully golden and flaky. Once done, let them cool for a few minutes on the tray before transferring them to a wire rack to cool completely.
Step 6: Glaze and Serve
Mix together icing sugar and a bit of lemon juice until you get a runny glaze. Drizzle it over the cooled pies — the tangy sweetness adds the perfect finishing touch. I like to set them aside for 5 minutes so the glaze slightly firms up before digging in. And trust me, you’ll want to dive right in!
Pro Tips for Making Vegan Blueberry Ghost Hand Pies Recipe
- Keep Pastry Cold: I found that keeping your puff pastry cold right up until baking prevents soggy, tough edges — chilling scraps before rolling again is a good trick.
- Don’t Overfill: One lesson I learned the hard way was to resist the urge to pile in too much filling — a little goes a long way and keeps your pies neat.
- Use a Gentle Touch: When sealing the pies with a fork, press firmly but don’t tear the pastry — flaky, sealed edges make all the difference.
- Rotate Your Trays: Baking one tray at a time in the middle rack ensures even heat and consistent puffing every time.
How to Serve Vegan Blueberry Ghost Hand Pies Recipe
Garnishes
I love to sprinkle a little extra icing sugar and a touch of lemon zest on top for some freshness and visual sparkle. Sometimes, a tiny mint leaf on the side makes the presentation pop — plus the hint of green looks great with the blueberry’s deep purple.
Side Dishes
These hand pies are perfect as a snack or dessert, but I’ve found they go beautifully with a big mug of hot chai or spiced coffee. For a brunch treat, serve alongside fresh fruit salad or even a vegan yogurt bowl for a balanced spread.
Creative Ways to Present
A fun way I’ve shared these at a Halloween party is by arranging the pies on a dark slate platter with edible “spiderweb” icing piped in the background, and candy eyeballs scattered around for a spooky vibe. Kids and adults alike go crazy for that festive touch!
Make Ahead and Storage
Storing Leftovers
I usually store leftover pies in an airtight container at room temperature for up to 2 days. The pastry is still nice, though a little softer than fresh. If it gets too soft, reheating helps to crisp it back up nicely.
Freezing
I found these pies freeze really well before baking. After shaping and sealing, freeze them flat on a tray, then transfer to a freezer bag. When ready, just bake them straight from frozen—add a few extra minutes to the baking time and watch them closely.
Reheating
To bring leftover pies back to life, I heat them in a toaster oven or regular oven at 160°C for about 8-10 minutes. This revives that flakiness and makes them taste almost fresh-baked again. Microwaving makes them soggy, so I avoid that.
FAQs
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Can I use frozen blueberries for this Vegan Blueberry Ghost Hand Pies Recipe?
Absolutely! Frozen blueberries work great. Just thaw them slightly and drain any excess liquid before cooking the filling to prevent it from becoming too watery.
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What if I don’t have a ghost-shaped cookie cutter?
No worries at all! You can freehand the ghost shapes with a knife or make a simple paper template to cut around. I’ve done this myself and it adds a personal, homemade touch.
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Can I make these gluten-free?
Yes! Just swap in a gluten-free vegan puff pastry. Be mindful that some gluten-free pastries may bake quicker or less puffy, so keep an eye on them while baking.
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How do I prevent the filling from leaking out?
Make sure to brush water around the pastry edges before sealing and don’t overfill. Crimp the edges tightly with a fork, which I learned is key to containing the juicy filling during baking.
Final Thoughts
This Vegan Blueberry Ghost Hand Pies Recipe has easily become a go-to when I want a treat that’s charming, delicious, and vegan-friendly. The first time I made these, my family couldn’t stop asking for more — it’s such a joy to share these cute, fruity bites that everyone can enjoy without worry. I hope you have as much fun making and eating these as I do — and that they bring a little magic to your kitchen, too!
Print
Vegan Blueberry Ghost Hand Pies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Blueberry Ghost Hand Pies are a festive and fun treat perfect for Halloween or any spooky occasion. Made with vegan and gluten-free puff pastry filled with a luscious blueberry filling, these hand pies are flaky, sweet, and beautifully decorated with ghost-shaped cutouts and a smooth lemon glaze.
Ingredients
Pastry
- 2 sheets of puff pastry (JusRoll vegan & gluten-free recommended)
Blueberry Filling
- 100g fresh or frozen blueberries
- 50g caster or granulated sugar (plus extra for sprinkling)
- 2 tablespoons cornstarch (cornflour)
- 2 teaspoons lemon juice, divided
Glaze
- 50g icing sugar
- 1 teaspoon lemon juice (for glaze)
- Dairy-free milk, for brushing
Instructions
- Preheat and prepare baking trays: Preheat your oven to 180°C fan and line two baking trays with grease-proof paper to prevent sticking.
- Prepare pastry shapes: Unroll the puff pastry sheets while still on their baking paper. Use a rolling pin to gently flatten out any wrinkles for even thickness.
- Cut out ghost shapes: Use a ghost-shaped cookie cutter to cut out ghost shapes from the pastry sheets. Alternatively, create a template or hand-cut ghost shapes with a knife. Roll out the leftover pastry scraps to cut out a few more ghosts.
- Create face cutouts on half the ghosts: On half of the ghost shapes, use the small tip of a medium piping tip to cut out two eyes and the larger end for the mouth, as these will be the top pastry layers.
- Chill the pastry: Place all pastry ghost shapes onto baking trays and refrigerate for 5 minutes to firm up.
- Make the blueberry filling: In a medium saucepan, combine the blueberries, sugar, cornstarch, and 1 teaspoon of lemon juice. Cook over medium-high heat, stirring constantly to avoid burning, until the mixture thickens and some blueberries remain whole, about 5-8 minutes. Remove from heat and allow to cool and thicken further.
- Assemble the hand pies: Spoon a small amount of blueberry filling onto the center of the ghost shapes without faces. Brush water around the edges of these pastry shapes to help seal. Place a ghost shape with face cutouts on top and press edges firmly together, crimping with a fork to prevent filling leakage.
- Finish and prepare for baking: Brush the tops of the assembled pies with dairy-free milk and sprinkle lightly with sugar to promote browning.
- Bake the pies: Bake one tray at a time (5-6 pies per tray) in the oven’s middle rack for 15-18 minutes, or until golden and flaky.
- Cool and glaze: Remove pies from oven and cool slightly on the tray before transferring to a wire rack to cool completely. Mix icing sugar with lemon juice until runny, then drizzle over the cooled pies. Let the glaze set for 5 minutes.
- Serve and enjoy: Your spooky vegan blueberry ghost hand pies are ready to be enjoyed as a delicious snack or dessert!
Notes
- Use cold puff pastry and chill it before baking to help maintain shape and flakiness.
- Do not overfill the pies to prevent filling from leaking during baking.
- For a gluten-free version, choose a certified gluten-free puff pastry.
- Frozen blueberries can be used but may release more juice, so adjust cornstarch accordingly to thicken.
- The blueberry filling can be made a day ahead and refrigerated for convenience.
- Use dairy-free milk such as almond or oat milk to keep the recipe fully vegan.
Nutrition
- Serving Size: 1 hand pie (approx. 70g)
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
