Can I make Vegan Blueberry Ghost Hand Pies ahead of time?

Yes, you can prepare and assemble the ghost pies a few hours in advance. Keep them covered in the fridge, then bake them just before serving for the flakiest results. They are best enjoyed fresh but can be stored for 1–2 days in an airtight container.

Can I freeze these hand pies?

Absolutely. Once baked and cooled, place them in a single layer on a tray to freeze. After solid, transfer them to a freezer-safe bag or container. Reheat in the oven for a few minutes to restore crispiness before serving.

Do I need a ghost cookie cutter?

Not necessarily. While a cutter makes the process easier, you can create ghost shapes by hand using a small knife or a homemade paper template. For the faces, a piping nozzle or straw works perfectly.

Can I use other fruits instead of blueberries?

Yes! These pies work wonderfully with other berries like raspberries, blackberries, or even cherries. Just keep the sugar and cornstarch ratio similar to ensure the filling thickens properly.

Vegan Blueberry Ghost Hand Pies – Easy Recipe

Name: Vegan Blueberry Ghost Hand Pies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 sheets vegan puff pastry (e.g., JusRoll gluten-free & vegan); 100 g fresh or frozen blueberries; 50 g caster or granulated sugar (plus extra for sprinkling); 2 tablespoons cornstarch (cornflour); 2 teaspoons lemon juice (divided); 50 g icing sugar; 2 tablespoons dairy-free milk (for brushing)

Description

Vegan Blueberry Ghost Hand Pies are a spooky yet adorable Halloween treat made with flaky puff pastry, a sweet blueberry compote filling, and a tangy lemon glaze. These vegan, dairy-free, and egg-free pastries are simple to prepare and perfect for festive gatherings or family baking fun.

Ingredients

Scale

2 sheets vegan puff pastry (e.g., JusRoll gluten-free & vegan)
100 g fresh or frozen blueberries
50 g caster or granulated sugar (plus extra for sprinkling)
2 tablespoons cornstarch (cornflour)
2 teaspoons lemon juice (divided)
50 g icing sugar
2 tablespoons dairy-free milk (for brushing)

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Instructions

Preheat oven to 180°C (fan) and line 2 baking trays with greaseproof paper.
Unroll the puff pastry sheets and smooth with a rolling pin if needed. Cut out ghost shapes using a cookie cutter or template. Cut eyes and mouths into half of the ghost shapes for the tops.
Place cut-out pastry shapes in the refrigerator for 5 minutes to chill.
In a saucepan, combine blueberries, sugar, cornstarch, and 1 teaspoon lemon juice. Simmer over medium heat for 5–8 minutes, stirring until the mixture thickens. Remove from heat and let cool.
Spoon cooled blueberry filling onto the base ghost pastries (without faces). Brush edges lightly with water.
Top with ghost cut-outs with faces, sealing edges with a fork to prevent leaks.
Brush tops with dairy-free milk and sprinkle lightly with sugar.
Bake for 15–18 minutes until golden and flaky. Allow to cool on a wire rack.
Mix icing sugar with 1 teaspoon lemon juice to make a glaze. Drizzle over cooled pastries and let set for 5 minutes before serving.

Notes

Best enjoyed fresh on the day of baking.
Store leftovers in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.
Do not overfill pastries to prevent blueberry filling from oozing out during baking.
You can freeze baked hand pies and reheat in the oven before serving.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pastry
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 210
Sugar: 12 g
Sodium: 90 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg