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Vegan Blueberry Ghost Hand Pies Recipe

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4.4 from 12 reviews

These Vegan Blueberry Ghost Hand Pies are a fun and festive pastry treat, perfect for Halloween or any occasion. Made with flaky vegan puff pastry and a sweet, lightly tart blueberry filling, these individual hand pies are topped with a simple lemon glaze for an extra hint of brightness. They’re gluten-free and vegan, making them a tasty treat suitable for many dietary preferences.

Ingredients

Pastry

  • 2 sheets of puff pastry (JusRoll vegan & gluten-free puff pastry sheets)

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: 1 tsp for filling, 1 tsp for glaze)

Glaze

  • 50g icing sugar
  • Some dairy-free milk (for brushing tops)

Instructions

  1. Preheat the oven: Preheat your oven to 180°C fan (350°F fan) and line two baking trays with grease-proof paper to prevent sticking.
  2. Prepare the pastry: Unroll the puff pastry sheets while still in their baking paper and use a rolling pin to gently flatten any wrinkles in the pastry sheets for an even thickness.
  3. Cut out ghost shapes: Use a ghost-shaped cookie cutter or a hand-cut template to cut out ghost shapes from the pastry. Roll out scraps to cut out additional shapes.
  4. Create ghost faces: On half of the ghost shapes, use the small end of a medium piping tip to cut out two eyes and the larger end to cut out the mouth; these will be the top layers.
  5. Chill the pastry: Transfer all the cut pastry shapes to the refrigerator and chill for 5 minutes to firm up before filling.
  6. Make the blueberry filling: Place blueberries into a medium saucepan and sprinkle with sugar, cornstarch, and 1 teaspoon lemon juice. Heat over medium-high heat on the hob until boiling, stirring frequently to prevent sticking and burning. Cook for 5-8 minutes until the mixture thickens into a jelly-like consistency. Remove from heat and let cool completely.
  7. Assemble the pies: Spoon a small amount of the cooled blueberry filling onto the center of the ghost shapes without faces. Brush a thin layer of water around the edges to help seal.
  8. Seal the pies: Place ghost shapes with faces on top of the filled ones and press edges to seal. Use a fork to crimp edges firmly to prevent filling from leaking.
  9. Apply glaze on top: Brush the tops of the pastries lightly with dairy-free milk and sprinkle some sugar on top to encourage a golden brown finish.
  10. Bake: Bake 5-6 pies at a time on the middle rack of the preheated oven for 15-18 minutes or until golden brown and flaky.
  11. Cool the pies: Remove from the oven and allow to cool slightly on the baking tray, then transfer to a wire rack to cool completely.
  12. Make and drizzle glaze: Mix icing sugar with remaining lemon juice to create a runny glaze. Drizzle over the cooled pies and allow to set for 5 minutes.
  13. Serve and enjoy: Your vegan blueberry ghost hand pies are ready to tuck into—perfect for a festive treat.

Notes

  • Using vegan and gluten-free puff pastry sheets ensures this recipe suits common dietary restrictions.
  • Make sure the blueberry filling cools completely before assembling to avoid soggy pastry.
  • Do not overfill the pies to prevent the filling from leaking during baking.
  • Chilling the pastry before filling helps maintain its shape and flakiness.
  • If you don’t have a ghost-shaped cutter, you can hand-cut shapes using a printed template.
  • The glaze adds a lovely sweetness and shine but can be omitted if preferred.
  • These pies are best eaten the same day but can be kept airtight for up to 2 days.

Find it online: https://lauracooks.com/vegan-blueberry-ghost-hand-pies-recipe/