Delightful Vegan Blueberry Ghost Pies

These fun vegan ghost hand pies packed with blueberries add playful charm to any get-together with their cute shapes and tangy berry taste. They come together super fast thanks to ready-to-use puff pastry and win over both kids and grown-ups alike. With their jammy centers and crispy golden outsides, my family begs for these treats during Halloween parties, but truthfully, they ask for them whenever blueberry season rolls around.

My children's faces always beam with excitement when they spot these coming out of the oven, and they can't wait to help cut out the ghost patterns. Though I first created them for Halloween celebrations, we now bake them throughout the year.

Round Up Your Ingredients

• Puff pastry sheets: pick vegan and gluten free options if needed – the ready-rolled kind works best and delivers that wonderful flaky texture every time
• Fresh or frozen blueberries: bring tart juicy pops of flavor – I grab fresh when they're in season, but frozen ones work just as well during winter months (don't thaw them first)
• Caster or granulated sugar: adds sweetness to the filling – tweak the amount to your liking and maybe dust a bit extra on top for a nice crackle
• Cornstarch or cornflour: helps thicken all those berry juices so they stay tucked inside rather than leaking everywhere
• Lemon juice: cuts through sweetness and perks up the flavor – always squeeze it fresh for best results
• Icing sugar: for the final decorative touch after baking, bringing extra sweetness and a pretty finish

Cooking Instructions

Make Your Filling:

Throw the blueberries, sugar and lemon juice into a small pot. Let them cook on low heat until berries pop and release their juice, forming a syrup (about ten minutes). Stir in the cornstarch and keep cooking until you get a thick, jammy mix that's spoonable but not runny. Cool it down completely before using.

Shape Your Pastry:

Lay out your puff pastry sheets on a lightly floured counter. Cut ghost shapes in pairs using a cookie cutter or just a knife. Save the scraps and roll them out again to make as many pies as possible.

Add Your Filling:

Drop small spoonfuls of the cooled blueberry mix onto half of your ghost cutouts, leaving space around the edges. Place matching ghost shapes on top. Press the edges together with your fingers, then go around with a fork to make sure they're well sealed.

Make Ghost Faces:

Poke holes for eyes and mouths in the top layer using a knife tip or small straw. If you want, brush some plant milk over them for shine and sprinkle with extra sugar.

Pop Them in the Oven:

Arrange your ghost pies on a baking sheet lined with parchment, leaving room between them. Bake at two hundred degrees Celsius for twenty to twenty five minutes until they turn golden and flaky. Let them cool a bit before decorating.

Add Finishing Touches:

Mix some icing sugar with a few drops of water or lemon juice to create a smooth glaze. Drizzle over the cooled pies in spooky patterns. Wait for the glaze to harden before serving for the best look.

I really enjoy using blueberries for these hand pies because they create such a pretty purple color and turn into tiny pockets of sweet jam inside the crunchy pastry. Watching my kids create their own ghost faces has become one of our favorite fall family activities.

Flavor Boosters

Make sure the pies cool all the way before putting them in a sealed container. They'll stay fresh at room temperature for a day or two. For longer keeping, stick them in the fridge and warm them up in a hot oven for a few minutes to crisp them back up. If you want to freeze them, do it before baking and just add about five extra minutes to the cooking time when you bake them frozen.

Serving Suggestions

Enjoy these little treats while they're still warm with extra glaze or a sprinkle of powdered sugar. They taste amazing with a scoop of vegan vanilla ice cream or alongside a cup of hot apple cider. These ghost pies make wonderful surprises in lunchboxes or tasty after-school snacks.

Creative Twists

Feel free to swap out blueberries for raspberries, strawberries or even chopped apples or pears – whatever you've got handy. If you want them less sweet, try using maple syrup in the filling and skip the glaze altogether. Any good vegan puff pastry works great, or you can go all out and make your own if you're feeling ambitious.

These little pies always disappear fast at our Halloween gatherings and have become a treasured family tradition. They taste best fresh from the oven, so have fun getting creative with your spooky ghost designs!

Common Questions About This Recipe

→ How do I keep the blueberry filling from oozing out?

Press the edges firmly with a fork and don't put too much filling inside. Letting them chill before they go in the oven also helps stop leaks.

→ Can I work with fresh or frozen blueberries?

You can use either fresh or frozen blueberries with good results. When using frozen ones, add them to the mix while still frozen.

→ What's the trick for getting that golden crust?

Give the tops a wash with some plant milk and throw a bit more sugar on top for that nice golden, crunchy finish after baking.

→ Will gluten-free pastry work for this recipe?

Absolutely, gluten-free vegan puff pastry does the job nicely and still gives you that light, flaky texture.

→ What's the best way to keep leftover pies?

Put cooled pies in a container that seals tight and leave them at room temp for up to 2 days, or stick them in the fridge to keep them fresh longer.