Description
Adorably spooky Vegan Ghost Hand Pies made with flaky puff pastry and a sweet-tart blueberry filling. These easy-to-make Halloween treats are fun, festive, and totally dairy-free, making them perfect for parties, family baking days, or a cute holiday dessert spread.
Ingredients
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2 sheets vegan puff pastry (gluten-free if desired)
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100g fresh or frozen blueberries
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50g caster or granulated sugar (plus extra for sprinkling)
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2 tbsp cornstarch
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2 tsp lemon juice (divided)
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50g icing sugar
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Dairy-free milk (for brushing)
Instructions
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Preheat & Prep: Heat oven to 180°C (356°F) fan. Line two baking trays with parchment paper.
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Roll & Cut Shapes: Roll out puff pastry sheets and cut ghost shapes using a cookie cutter or template. Cut eyes and mouths into half the shapes for the top layers. Chill cutouts for 5 minutes.
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Cook Blueberry Filling: In a saucepan, combine blueberries, sugar, cornstarch, and 1 tsp lemon juice. Cook over medium heat until thick and glossy (5–8 minutes). Cool completely.
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Assemble Pies: Spoon filling onto base cutouts. Brush edges with water, cover with the ghost “face” tops, press gently, and crimp edges with a fork.
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Brush & Sprinkle: Brush tops with dairy-free milk and sprinkle with sugar.
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Bake: Bake in small batches for 15–18 minutes until puffed and golden brown.
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Glaze: Mix icing sugar with 1 tsp lemon juice to create a glaze. Drizzle over cooled pies. Let set before serving.
Notes
Keep puff pastry cold for best results.
Do not overfill to prevent leaks.
Swap blueberries with other berries like raspberries or blackberries.
Add food coloring to glaze for a colorful twist.
Freeze unbaked assembled pies and bake fresh when needed.
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking (Hand Pies)
- Cuisine: American (Halloween)