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Vegan Blueberry Ghost Hand Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 10 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Delightfully spooky and delicious, these Vegan Blueberry Ghost Hand Pies combine flaky, golden puff pastry with a sweet and tangy blueberry filling. Perfect for a festive treat or any occasion, these hand pies are made with vegan and gluten-free puff pastry, offering a dairy-free, plant-based dessert that's fun to make and even more fun to eat.

Ingredients

Pastry

  • 2 sheets of puff pastry (JusRoll vegan & gluten-free)

Filling

  • 100g fresh or frozen blueberries
  • 50g caster or granulated sugar (plus extra for sprinkling)
  • 2 tablespoons cornstarch (cornflour)
  • 2 teaspoons lemon juice (divided)

Glaze

  • 50g icing sugar
  • Some lemon juice (to make the glaze runny)
  • Dairy-free milk (for brushing the pastry)

Instructions

  1. Preheat Oven: Preheat the oven to 180°C fan and line two baking trays with grease-proof paper.
  2. Prepare Pastry: Unroll the puff pastry sheets with the baking paper still attached. Use a rolling pin to gently flatten any wrinkles.
  3. Cut Ghost Shapes: Use a ghost-shaped cookie cutter or a knife and template to cut out ghost shapes from the puff pastry. Re-roll scraps to cut additional shapes.
  4. Create Faces: For half of the ghost shapes, cut out eyes with the small end of a piping tip and a mouth with the larger end. These will be the top layers of the pies.
  5. Chill Pastry: Place all ghost-shaped pastries in the refrigerator for 5 minutes to firm up.
  6. Make Blueberry Filling: Combine blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a medium saucepan. Cook over medium-high heat, stirring frequently for 5-8 minutes until thickened but with some whole berries remaining. Remove from heat and allow to cool and thicken further.
  7. Fill Pastry: Spoon blueberry filling onto the center of the ghost shapes without faces.
  8. Seal Pies: Brush water around the edges of the filled pastries, place a ghost with a face on top, and press edges to seal. Crimp edges with a fork to prevent the filling from leaking.
  9. Brush and Sprinkle: Brush tops with dairy-free milk and sprinkle sugar over them for browning.
  10. Bake: Bake 5-6 pies per tray in the middle of the oven for 15-18 minutes until golden brown and flaky.
  11. Cool Pies: Remove from the oven and let cool slightly on the trays before transferring to a wire rack to cool completely.
  12. Prepare Glaze: Mix icing sugar with lemon juice until runny, then drizzle over cooled pies.
  13. Set and Serve: Allow glaze to set for 5 minutes, then enjoy your vegan blueberry ghost hand pies!

Notes

  • Use vegan and gluten-free puff pastry to keep this dessert suitable for those with dietary restrictions.
  • Don’t overfill the pies to avoid spillage during baking.
  • Chilling the pastry before baking helps maintain pie shape and crispiness.
  • The blueberry filling can be made in advance and stored in the fridge.
  • For an extra spooky touch, color the icing glaze with natural food coloring.

Find it online: https://suerecipe.com/vegan-blueberry-ghost-hand-pies-recipe/