Description
Vegan Blueberry Ghost Hand Pies: Flaky pastry pockets shaped like ghosts, filled with blueberry jam and finished with a lemon glaze for a festive Halloween treat.
Ingredients
Scale
- 1 sheet vegan puff pastry, thawed
- ¾ cup blueberry preserves or jam
- 1 tsp cornstarch (optional, for thicker filling)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp plant-based milk (for brushing)
- 2 tbsp powdered sugar
- 1 tsp lemon juice (for glaze)
- Mini vegan chocolate chips (for eyes)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry to about ⅛ inch thick.
- Using a ghost-shaped cookie cutter, cut out an even number of pastry shapes.
- Mix blueberry preserves with cornstarch (if using), lemon juice, and zest in a small bowl.
- Spoon a small amount of filling onto half of the cutouts, leaving edges clean.
- Place the other half of the pastry cutouts on top, pressing edges gently to seal. Use a fork to crimp edges.
- Brush tops lightly with plant-based milk.
- Bake for 15–18 minutes, or until golden brown and puffed. Let cool slightly.
- Mix powdered sugar with lemon juice to make a glaze. Drizzle over cooled pies.
- Press mini chocolate chips into glaze as eyes to finish the ghost look.
Notes
- Use vegan puff pastry to keep the crust dairy-free.
- If you don’t have a ghost-shaped cutter, use any round cutter and add face details with glaze or melted chocolate.
- For thicker filling, increase preserves or add a bit more cornstarch.
- Let the pies cool before glazing to prevent the glaze from melting.
- Unbaked pies can be frozen on a tray and stored for later baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
Keywords: Vegan Blueberry Ghost Hand Pies, vegan pastries, blueberry ghost pies, Halloween desserts, dairy-free ghost pies