Description
These Vegan Blueberry Ghost Hand Pies are a fun and festive treat perfect for any occasion. Made with flaky puff pastry and filled with a sweet blueberry filling, they are easy to prepare and bake into golden, spooky-shaped pastries that are both delicious and visually delightful. The combination of fresh blueberries, sugar, and lemon juice creates a vibrant filling, while a light dusting of sugar and optional icing glaze adds the perfect finishing touch. Vegan and simple to make, these hand pies are great for sharing and enjoying as a dessert or snack.
Ingredients
Scale
For the Pastry and Filling
- 2 sheets of puff pastry
- 100g fresh or frozen blueberries
- 50g caster or granulated sugar (plus extra for sprinkling)
- 2 tablespoons cornstarch or cornflour
- 2 teaspoons lemon juice
For the Glaze (Optional)
- 50g icing sugar
- Water (a splash, to thin the icing)
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) and allow it to fully preheat while you prepare the pies.
- Prepare the blueberry filling: In a medium-sized bowl, combine the blueberries, 50g of sugar, cornstarch, and lemon juice. Gently toss everything together until evenly mixed, then set aside for a few minutes to allow the flavors to meld and the mixture to thicken slightly.
- Cut out pastry shapes: Lightly flour your surface and roll out the puff pastry sheets. Using a cookie cutter or knife, cut out ghost shapes or circles approximately 4 inches in diameter to create your hand pie bases.
- Assemble the hand pies: Place about one tablespoon of the blueberry filling onto the center of each pastry cutout. Moisten the edges of the pastry with a little water, then fold the pastry over to create a half-moon shape or enclose the ghosts, pressing the edges together and sealing them by crimping with a fork.
- Prepare for baking: Use a sharp knife to score the tops lightly to allow steam to escape during baking. Sprinkle additional sugar on top of each hand pie to add a slight crunch and sweetness to the crust.
- Bake: Transfer the prepared hand pies to a baking tray lined with parchment paper, then bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Cool and glaze: Let the hand pies cool slightly on a wire rack. If desired, prepare a simple glaze by mixing the icing sugar with a splash of water to reach a drizzling consistency. Drizzle the glaze over the cooled hand pies for an attractive finish.
Notes
- Frozen blueberries can be used but thaw and drain excess liquid before mixing for best results.
- Ensure the filling is not too wet to prevent soggy pastry; cornstarch helps thicken it.
- Use a fork to crimp the edges tightly to avoid filling leakage during baking.
- For extra festive flair, decorate the pies with edible markers or more elaborate pastry ghost shapes.
- Allow pies to cool slightly before glazing to prevent the icing from melting off.
- The hand pies can be stored in an airtight container for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie (approx. 80g)
- Calories: 190 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan blueberry hand pies, ghost shaped pies, blueberry puff pastry, vegan dessert, Halloween treats, fruit hand pies, easy vegan baking
