There’s something magical about October—cooler air, crunching leaves, and the chance to bake the most playful desserts of the year. One autumn, my twins came home from preschool, wide-eyed and giggling about the “ghost cookies” another kid brought to class. I wanted to surprise them with something even better: spooky ghost hand pies filled with juicy blueberry goodness. What started as a quick baking session turned into a full-on Halloween tradition.
These vegan blueberry ghost hand pies are buttery, flaky, and delightfully spooky. They’re easy enough to make with kids, yet pretty enough to impress at any Halloween gathering. Let’s bake!
Why I Started Making Vegan Ghost Hand Pies
The Halloween Moment That Sparked It
It started on a foggy fall afternoon. My kids were painting pumpkins, and I had leftover blueberries and a roll of vegan puff pastry in the fridge. A ghost cookie cutter sat unused in the drawer. So, I combined it all and the first batch of vegan blueberry ghost hand pies was born. The laughter, the blueberry-stained fingers, the oohs and aahs—they made this recipe an annual must.
This isn’t just another Halloween dessert. It’s one that brings people together. Whether you’re making these with your little monsters or prepping for a party, the moment you bite into that warm, jammy center, you’ll know why they’re worth the bake.
Why Blueberries Are the Star
Many fruit hand pies fall flat because the filling is too sweet or too runny. Not these. Blueberries strike the perfect balance between sweet and tangy, especially when kissed with a touch of lemon. The natural pop of color also adds an eerie “boo-berry” vibe that fits Halloween like a glove.
Fresh or frozen berries both work beautifully. The trick is in the simmer—cook them just long enough to thicken, but not so much they lose their shape. The result is a glossy, jewel-toned filling that oozes (in a good way) with every bite.
Vegan Blueberry Ghost Hand Pies
Ingredients
- 2 sheets of puff pastry I use JusRoll vegan & gluten-free puff pastry sheets
- 100 g of fresh / frozen blueberries
- 50 g of caster / granulated sugar plus extra for sprinkling
- 2 tablespoons of cornstarch / cornflour
- 2 teaspoon of lemon juice
- 50 g of icing sugar
Instructions
- Pre-heat oven to 180°C fan and line 2 baking trays with grease-proof paper.
- Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
- Use a ghost shaped cookie cutter to chomp out the shapes. Alternatively you can use a template / hand cut ghost shapes using a knife. Roll out the scraps to cut out a few more shapes.
- To half of the ghosts, use the small tip of a medium piping tip to cut out the two eyes. Use the larger end of the tip to cut out the mouth. Only do this with half of the ghosts as these will be the top pastry.
- Transfer the pastries to the refrigerator for 5 minutes.
- Place the blueberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and 1 teaspoon of lemon juice.
- Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning, being careful not to burst the blueberries too much as you want some to stay whole. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
- Spoon some of the blueberry filling into the middle of the ghost shapes (only the ones without the faces).
- Brush some water around the edge of the pastry, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking.
- Lay one of the ghost pastries with the face on top, pressing the edges down to stick. Use a fork to crimp the edges together. This will prevent the filling oozing out.
- Brush the tops of the pastries with some dairy-free milk and sprinkle over some sugar. This will help the browning of the pastry.
- It’s best to bake the pies a tray at a time as the pastry will puff up. I like to bake 5-6 on a tray at a time. Place into the middle of the pre-heated oven and bake for 15-18 minutes or until golden in colour and the pastry is flakey.
- Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
- Mix the icing sugar and some lemon juice together until runny. Drizzle the glaze over the tops of the pastries. Set aside for 5 minutes to set.
- Tuck in and enjoy!
Notes
Making the Perfect Vegan Ghost Pastry
Choosing the Right Puff Pastry
Not all puff pastry is created equal—especially when you’re baking vegan. For this recipe, Jus-Rol’s vegan and gluten-free puff pastry sheets are the top choice. They’re flaky, buttery (without the butter), and roll out smoothly. If Jus-Rol isn’t available where you shop, just check the ingredients list. You want a sheet that’s dairy-free and egg-free, and preferably one that doesn’t crack when unrolled.
The fun starts with the ghost shapes. A cookie cutter speeds things up, but you can also make a quick cardboard template and use a small knife. Just remember: you’ll need two ghost pieces for each pie—one plain for the bottom, and one with a spooky face cut into it for the top.
Once cut, transfer the shapes onto parchment-lined trays and refrigerate them for about 5 minutes. Why? Chilling the dough helps it stay firm and puff beautifully in the oven without spreading or losing detail. And you definitely don’t want a melted ghost.
Filling That Bursts with Flavor
Now for the real treat—the filling. You’ll cook blueberries, sugar, cornstarch, and a splash of lemon juice until thick and glossy. This isn’t your average jam; it’s thicker, juicier, and made to hold its shape inside the pastry. Don’t skip the cornstarch—it’s the secret that keeps the filling from leaking out.
The blueberries should simmer for 5–8 minutes over medium-high heat. Stir constantly and avoid over-smashing the berries—you want some to stay whole for that satisfying burst of flavor. As the mixture cools, it turns delightfully jelly-like, making it easier to spoon into the ghost shapes without creating a sticky mess.
In the next part, we’ll assemble and bake these spooky cuties to golden, flaky perfection. Let’s make them puff!
Baking & Assembling Tips for Best Results
Keeping the Ghosts Sealed Tight
This part is where the ghost pies come to life—literally. To avoid turning your oven into a blueberry crime scene, it’s crucial to seal the edges well. Once you’ve spooned a bit of that cooled blueberry filling onto the bottom ghost (without the face), use a fingertip or pastry brush to lightly wet the edges with water. This acts like glue between the layers.
Next, gently place the ghost with the cut-out eyes and mouth on top. Line them up, then press the edges together with your fingers. But here’s the pro move: use a fork to crimp the edges all the way around. Not only does it help seal the hand pie completely, but it also adds a rustic bakery-style look that’s hard to beat.
Another tip? Don’t overfill. A heaping teaspoon of filling is usually enough. Too much, and you’ll get leakage. If you do see a little seeping out—no stress. It adds to the charm.
Golden & Flaky Every Time
Before these spooky treats hit the oven, brush the tops with dairy-free milk. Oat or almond milk works well, giving the pastry that rich, golden tone. Sprinkle a little sugar over the top too—it adds shimmer and crunch.
Bake them on the middle rack at 180°C fan (356°F) for 15 to 18 minutes. The key is baking in small batches—no more than 5 or 6 pies per tray. Puff pastry needs space to rise and crisp properly. Overcrowding traps steam and leads to soggy bottoms.
Once golden and puffed, transfer them to a cooling rack. They’ll crisp as they cool, and you’ll be left with the flakiest, cutest ghost pies you’ve ever seen. Next up? Glazing and serving ideas that’ll take them to the next level.
Glaze, Serve & Store
Sweet Lemon Glaze Finish
Once your ghost hand pies are cool to the touch, it’s time to give them their hauntingly sweet glaze. This step is optional—but let’s be honest, it’s what takes them from fun to unforgettable.
In a small bowl, mix icing sugar with just enough lemon juice to create a smooth, pourable glaze. You want it to be runny but not watery—thick enough to hold its shape when drizzled. A spoon works fine for this, or you can use a piping bag if you’re feeling fancy.
Drizzle the glaze in zig-zags or ghostly swirls over each pastry. The contrast between the glossy white icing and the golden pastry makes these pies look like something straight out of a bakery display. Plus, that lemon zing cuts through the sweetness and pairs beautifully with the jammy blueberry center.
Let the glaze set for about 5 minutes. It’ll harden slightly, forming a delicate shell that cracks just a little when you bite into it—pure magic.
Storage Tips & Fun Ways to Serve
These pies are best served fresh and slightly warm, but if you’re prepping ahead, don’t worry—they hold up well. Store them in an airtight container in the fridge for up to 2 days. Just bring them to room temperature before serving, or pop them in a 300°F oven for 3–5 minutes to refresh the flake.
Planning a party? Serve them on a wooden board with spooky decorations, or add googly eyes to the glaze for an extra Halloween kick. These hand pies are just as fun to eat as they are to make.
FAQs About Vegan Blueberry Ghost Hand Pies
Can I make vegan ghost hand pies ahead of time?
Yes! You can prepare the pastry ghosts and even assemble them (without baking) the night before. Store them in the fridge on a lined tray, covered lightly with cling film. Bake fresh the next day for best flakiness.
What’s the best puff pastry brand for vegan ghost hand pies?
Jus-Rol’s vegan and gluten-free puff pastry is a reliable choice. It’s easy to roll, bakes up beautifully golden, and stays flaky—without any animal products.
How do I keep the blueberry filling from leaking out?
Cool the filling before assembling, avoid overfilling, and always crimp the edges with a fork. Chilling the pies before baking helps the pastry seal better.
Can I freeze vegan hand pies after baking?
Yes! Let them cool completely, then freeze in an airtight container with parchment between layers. Reheat at 300°F (150°C) for 8–10 minutes straight from frozen.
Conclusion
These vegan blueberry ghost hand pies are more than a festive treat—they’re a little edible memory, a smile wrapped in golden pastry. Whether you’re crafting them for a Halloween bash, school bake sale, or just a cozy night in, they’re guaranteed to charm every ghoul and goblin who takes a bite.
Simple ingredients, no fancy tools, and a whole lot of love—that’s what makes these pies unforgettable. Now grab your puff pastry and let the baking magic begin.
