Vegan Blueberry Ghost Hand Pies (Print-Friendly Version)
Crispy pastry pouches filled with sweet blueberries, perfect for gatherings or a snug dessert option.
# Ingredients You’ll Need:
→ Pastry
01 -
2 sheets plant-based and wheat-free puff pastry
→ Filling
02 -
3.5 ounces (100 grams) wild or store-bought blueberries, thawed if frozen
03 -
1.75 ounces (50 grams) white sugar, plus extra for dusting
04 -
2 tablespoons cornstarch
05 -
2 teaspoons fresh lemon juice
→ Decoration
06 -
1.75 ounces (50 grams) powdered sugar
# How to Make It:
01 -
Mix the blueberries, white sugar, cornstarch, and lemon juice in a pot. Cook on medium heat while stirring often until the berries burst and the mix gets thick. Take it off the heat and let it cool down completely.
02 -
Heat your oven to 400°F (200°C). Lay out the puff pastry sheets on a surface with a bit of flour and roll them gently to smooth out any wrinkles.
03 -
Cut out ghost shapes from your pastry using whatever tool you have handy. Put a small spoonful of the cooled berry mixture on half of your cutouts, making sure to leave room around the edges.
04 -
Top each filled piece with another ghost cutout. Press the edges down with a fork to seal them tight. Make tiny holes or cut out simple faces to create ghost features. Sprinkle some extra sugar on top.
05 -
Place your ghost pies on a tray lined with parchment. Bake them in your hot oven for 20 to 25 minutes until they're golden brown and puffy. Let them cool on a wire rack afterward.
06 -
Stir powdered sugar with just enough water to make a runny icing. Drizzle or paint this over your cooled ghost pies before you serve them.
# Extra Suggestions:
01 -
Wait until both the pastry and filling are cool before adding any icing or it'll just run off.