Vegan Blueberry Ghost Hand Pies Recipe

If you’re on the hunt for a fun, delicious, and perfectly seasonal treat, you’re going to adore this Vegan Blueberry Ghost Hand Pies Recipe. These little ghost-shaped delights are bursting with juicy blueberry filling, wrapped in flaky vegan puff pastry, and finished with a sweet glaze that makes them utterly irresistible. I absolutely love how they come together — easy enough for a cozy afternoon project, yet impressive enough to wow your friends or family. Trust me, you’ll want to keep these handy for Halloween or anytime you crave a fruity, flaky dessert with a bit of whimsical charm!

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Ingredients You’ll Need

Picking the right ingredients is key to getting these Vegan Blueberry Ghost Hand Pies just right. I recommend using quality vegan puff pastry sheets and fresh or frozen blueberries—both bring their own magic to the mix. And don’t worry, the rest is simple pantry staples that come together beautifully.

• Vegan Puff Pastry Sheets: I use JusRoll vegan & gluten-free sheets because they bake up incredibly flaky and buttery, but any vegan brand works well.
• Blueberries (fresh or frozen): Frozen works anytime, just thaw and drain excess liquid if needed.
• Caster or Granulated Sugar: Sweetens the filling perfectly without overpowering the berries.
• Cornstarch (Cornflour): Helps thicken the blueberry filling to the ideal jammy consistency.
• Lemon Juice: Adds a bright, fresh note that elevates the blueberry flavor.
• Icing Sugar: For the final drizzle glaze—simple but offers that lovely touch of sweetness and shine.
• Dairy-Free Milk (optional): To brush the pies before baking for a golden, glossy finish.

Variations

I love making these hand pies my own by switching up the filling or pastry depending on what’s in season or what flavors my family is craving. Don’t be afraid to experiment — the shape and technique work beautifully with a range of berries and fruits!

• Fruit Variation: I’ve swapped blueberries for raspberries or mixed berries—each combo brings a new burst of flavor that’s just as delightful.
• Pastry Options: Occasionally, I try whole wheat or gluten-free vegan puff pastry for different textures and dietary needs.
• Spiced Filling: Adding a pinch of cinnamon or nutmeg to the filling turns these pies into a cozy autumn treat.
• Sweetener Swap: Feel free to use coconut sugar or maple syrup instead of caster sugar for a subtle twist.

How to Make Vegan Blueberry Ghost Hand Pies Recipe

Step 1: Prep the Puff Pastry and Cut the Ghost Shapes

Start by preheating your oven to 180°C fan and lining your baking trays with grease-proof paper. Unroll the chilled puff pastry sheets right on their baking paper, then gently run a rolling pin over them to smooth out any wrinkles–but don’t flatten them too thin! Use a ghost-shaped cookie cutter if you have one; if not, don’t stress—cutting out ghost shapes by hand with a knife is a fun alternative. Remember to only cut faces (eyes and mouth) from half the shapes since these will be the top layers. Once cut, chill the shapes in the fridge for about 5 minutes to keep them firm.

Step 2: Make the Blueberry Filling

While the pastry chills, toss your blueberries into a medium saucepan along with sugar, cornstarch, and 1 teaspoon of lemon juice. Heat it over medium-high heat, stirring often with a heatproof spatula. You want the berries to break down just enough to create a thick jammy mixture, but not so much that it turns into a puree—some whole berries add the best texture. This should take about 5 to 8 minutes. Once thickened, remove from the heat and let the filling cool; it will continue to thicken as it sits.

Step 3: Assemble Your Ghost Hand Pies

Spoon a generous dollop of blueberry filling onto the un-faced ghost shapes, keeping the filling centered and away from the edges to prevent oozing. Brush around those edges with a little water—that’s how the pastry will seal together beautifully. Lay a ghost with cut-out eyes and mouth over each filled shape, pressing firmly but gently. Use a fork to crimp the edges, creating a charming pattern and making sure the filling stays put.

Step 4: Bake and Add the Glaze

Brush the tops with dairy-free milk and sprinkle some sugar over each pie. This combo helps the pastry turn golden and flaky. I recommend baking 5-6 pies at a time on the middle rack — the puff pastry really needs the space to rise and get that lovely flakiness. Bake for 15 to 18 minutes or until golden brown. Let them cool slightly on the tray before transferring to a wire rack. While they cool, mix icing sugar with a splash of lemon juice to make a smooth glaze, then drizzle it over the pies. Let that set for 5 minutes before indulging!

How to Serve Vegan Blueberry Ghost Hand Pies Recipe

Garnishes

I like to keep the garnishes simple—just that lemon glaze drizzle is enough to add a little sparkle and extra sweetness. If I’m serving these at a party, I might sprinkle a tiny bit of edible glitter or some powdered sugar dust for an extra festive touch. Fresh mint leaves on the side add a pop of green and freshness that contrast well with the sweet berries.

Side Dishes

These hand pies are pretty stellar on their own, but I love serving them alongside a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream to balance the fruity brightness. For a brunch gathering, pair with a fresh fruit salad and a cup of strong coffee or herbal tea—your guests will be delighted.

Creative Ways to Present

When I made these for a Halloween party, I arranged them on a slate tray lined with black parchment paper and added some mini pumpkins and autumn leaves for atmosphere. You could also serve them in a rustic wooden box lined with wax paper for a more casual vibe. Tucking a little handwritten tag with each pie saying “Boo! Eat Me” is a sweet surprise for guests!

Make Ahead and Storage

Storing Leftovers

Leftover vegan blueberry ghost hand pies keep really well in an airtight container at room temperature for up to 2 days, but I find they maintain their best texture when stored in the fridge, especially in warmer weather. Just bring them back to room temperature or warm slightly before serving.

Freezing

If you want to prep these ahead, you can freeze the assembled (but unbaked) pies on a tray, then transfer them once solid to a freezer-safe bag. Bake them straight from frozen, adding a few extra minutes to the bake time. This hack saved me more than once when last-minute guests showed up!

Reheating

To reheat, pop the pies in a preheated oven at 160°C for about 10 minutes until warmed through and the pastry crisp again. Avoid microwaving if you want to keep that beautiful flaky texture intact.

FAQs

Final Thoughts

Honestly, this Vegan Blueberry Ghost Hand Pies Recipe holds a special place in my heart because it combines cute seasonal vibes with straightforward, rewarding baking. It’s been a hit every time I’ve shared it, from casual family mornings to spooky gatherings. If you’re looking for a fun project that results in something truly delicious and eye-catching, you can’t go wrong here. Give it a try—you’ll love the flaky exterior, the juicy blueberry surprise, and the smiles it brings around the table!

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