Vegan Blueberry Ghost Hand Pies

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter (or vegan butter, in this case!) totally counts as self-care.

These Vegan Blueberry Ghost Hand Pies are proof that Halloween treats don’t have to be complicated to feel special. I mean, who doesn’t love a dessert that’s equal parts adorable and delicious?

I first made these little ghosts last October when my niece begged me for “something spooky but not too scary” for her school party.

Turns out, puff pastry shaped like friendly ghosts filled with jammy blueberries is basically the perfect answer. They’re whimsical, they’re vegan, and honestly? They disappeared faster than I could say “boo.”

Little Snapshot: What This Recipe Delivers

These vegan ghost hand pies are flaky puff pastry pockets filled with a homemade blueberry compote, shaped into adorable ghosts perfect for Halloween gatherings.

They’re completely plant-based, take under 45 minutes from start to finish, and require no fancy baking skills — just a cookie cutter and a little creativity.

Nutritional Peek

Look, I’m not here to make you feel guilty about eating adorable ghost pastries, but I know some of you like to have the facts. Here’s what you’re working with per hand pie:

Nutrient	Amount per serving
Calories	185 kcal
Protein	2g
Carbohydrates	24g
Total Fat	9g
Fiber	1g
Sugar	11g

Note: Nutrition will vary based on the specific puff pastry brand you use and the size of your Vegan Blueberry Ghost Hand Pies.

Vegan Blueberry Ghost Hand Pies Ingredients

These halloween ghost hand pies come together with pantry staples you probably already have on hand. Here’s what you’ll need:

Amount	Ingredient
2 sheets	Puff pastry (I use JusRoll vegan & gluten-free puff pastry sheets — because yes, vegan puff pastry exists and it’s amazing)
100g	Fresh or frozen blueberries (frozen work just as well, no judgment here)
50g + extra for sprinkling	Caster or granulated sugar
2 tablespoons	Cornstarch (cornflour if you’re across the pond)
1 teaspoon + 1 teaspoon	Lemon juice (divided — trust me, it brightens everything)
50g	Icing sugar (for that pretty glaze)
As needed	Dairy-free milk for brushing (oat milk works beautifully)

Tools You’ll Actually Use

Essential:

• Rolling pin
• Ghost-shaped cookie cutter (or just freehand it with a knife!)
• 2 baking trays
• Greaseproof paper
• Medium-sized saucepan
• Heatproof spatula or wooden spoon
• Medium piping tip (for cutting out the faces)
• Pastry brush
• Fork (for crimping)
• Wire cooling rack

Optional but helpful:

• Small bowl for mixing the glaze
• Measuring spoons and cups

Step-by-Step Instructions

Let’s make some Vegan Blueberry Ghost Hand Pies that’ll have everyone asking for the recipe!

Step 1: Get Your Oven Ready
Preheat your oven to 180°C fan (that’s about 350°F conventional) and line two baking trays with greaseproof paper. Trust me, you don’t want these cuties sticking.

Step 2: Prep Your Pastry
Unroll those puff pastry sheets right on their baking paper — no need to get fancy here. Grab your rolling pin and gently smooth out any wrinkles. Think of it like giving your pastry a little spa treatment.

Step 3: Create Your Ghostly Shapes
Use your ghost-shaped cookie cutter to cut out as many shapes as possible. Don’t have a ghost cutter? No worries! Just sketch a simple ghost shape on parchment paper as a template and cut around it with a knife.

You’ll probably get around 16-20 ghosts depending on the size of your cutter. Roll out the scraps to squeeze out a few more — waste not, want not!

Step 4: Give Them Faces
Here’s the fun part: Take half of your ghost shapes and use the small end of a medium piping tip to cut out two little eyes.

Then flip it around and use the larger end to cut out a surprised “O” mouth. These will be your top pieces, so the filling can peek through like a little surprise.

Step 5: Chill Out (Literally)
Pop all your pastry ghosts into the fridge for 5 minutes. This helps them hold their shape when baking — kind of like a power nap before the big show.

Step 6: Make That Gorgeous Blueberry Filling
While your pastry chills, toss your blueberries into a medium saucepan. Sprinkle over the sugar, cornstarch, and 1 teaspoon of lemon juice.

Place the pan on the stove over medium-high heat and bring everything to a boil. This usually takes about 5-8 minutes.

Keep stirring gently with your spatula or wooden spoon — you want to prevent sticking, but try not to burst all those beautiful berries. You want some to stay whole for texture.

The mixture will start getting thick and jammy (the cornstarch is doing its magic!). Once it’s nice and thick, remove from heat and let it cool. As it sits, it’ll thicken even more and turn into this lovely, jelly-like consistency.

Step 7: Assemble Your Ghosts
Time to bring these little guys to life! Spoon a dollop of that cooled blueberry filling onto the center of each ghost shape without a face. Don’t go overboard — about a teaspoon is perfect. Too much and you’ll have a blueberry explosion in your oven (been there, cleaned that).

Step 8: Seal with Water
Brush a little water around the edges of the filled pastry. This acts like glue for your pastry sandwiches.

Step 9: Top and Crimp
Lay one of your face-cut ghosts on top of each filled bottom. Press the edges down gently to seal, then grab a fork and crimp all around the edges. Those little fork marks aren’t just cute — they’re functional, keeping all that delicious filling inside where it belongs.

Step 10: The Finishing Touches
Brush the tops of your assembled Vegan Blueberry Ghost Hand Pies with dairy-free milk and sprinkle a little extra sugar on top. This gives them that beautiful golden-brown finish and a slight sparkle.

Step 11: Bake in Batches
Here’s my pro tip: Bake these babies one tray at a time, about 5-6 per tray. Puff pastry needs room to, well, puff!

Place the tray in the middle of your preheated oven and bake for 15-18 minutes, until they’re golden and the pastry is beautifully flaky. Your kitchen should smell like a dream right about now.

Step 12: Cool and Glaze
Remove from the oven and let them cool slightly on the tray — I know it’s tempting to dive in, but hot blueberry filling is like molten lava. Transfer to a wire rack to cool completely.

While they’re cooling, whisk together the icing sugar and remaining teaspoon of lemon juice until you have a nice runny glaze. Drizzle this over the tops of your cooled Vegan Blueberry Ghost Hand Pies — it’ll look like ghostly ectoplasm! Let it set for about 5 minutes, then tuck in and enjoy.

Claire’s Pro Tips & Gentle Guidance

When you’re making vegan blueberry hand pies, a few little tricks can take them from good to absolutely spectacular:

• Keep everything cold: Puff pastry is all about layers, and those layers need cold butter (or vegan butter) to create steam and puff up properly. If your kitchen is warm, pop the dough back in the fridge between steps.
• Don’t overfill: I learned this the hard way when my first batch looked like little blueberry volcanoes. A teaspoon of filling is plenty — you want a jam-to-pastry ratio that lets both shine.
• Let the filling cool completely: Hot filling plus cold pastry equals a soggy mess. Patience, my friend. You can even make the filling a day ahead and keep it in the fridge.
• Customize those faces: Want happy ghosts? Scared ghosts? Silly ghosts? Go wild with the expressions! My niece insists on making at least two with tongues sticking out.
• The fork crimp is crucial: According to Epicurious, properly sealing hand pies prevents those dreaded filling leaks — and I couldn’t agree more. Press firmly but gently with that fork.
• Fresh or frozen blueberries both work beautifully: Frozen berries might release a bit more liquid, so you may need to cook the filling an extra minute or two to thicken it up.

Quick Fixes for Vegan Blueberry Ghost Hand Pies

Even the best bakers run into little hiccups. Here’s how to troubleshoot:

Problem: My filling leaked out during baking
Don’t worry, it happens! Next time, use a bit less filling and make sure you’re crimping those edges really well with the fork. Also double-check that you brushed water on the edges before sealing — that’s your pastry glue.

Problem: The pastry didn’t puff up
This usually means the pastry got too warm before baking. Make sure you’re chilling it properly and your oven is fully preheated. Also, work quickly when assembling so the pastry stays cold.

Problem: My ghosts look burnt but the inside is undercooked
Your oven might be running hot. Try lowering the temperature by 10-15 degrees and baking a minute or two longer. Every oven has its own personality!

Problem: The glaze is too thick/too thin
Too thick? Add lemon juice a few drops at a time. Too thin? Whisk in a bit more icing sugar. You want it to drizzle smoothly off a spoon.

Problem: The blueberry filling is too runny
Make sure you cooked it long enough — it should be visibly thick in the pan. Remember, it thickens even more as it cools. If it’s still too thin after cooling, pop it back on the stove with a tiny bit more cornstarch mixed with water.

Variations & Fun Twists

These halloween ghost hand pies are wonderful as-is, but here are some fun ways to make them your own:

Seasonal Swaps:

• Use strawberries or raspberries in spring, peaches in summer, or apples with cinnamon in fall (outside of spooky season)
• Add a tiny pinch of cinnamon or nutmeg to the blueberry filling for a warm, cozy flavor
• Mix blueberries with blackberries for a deeper, more mysterious filling

Shape Shifters:

• Skip the ghost shape and use pumpkins for a different Halloween vibe
• Make hearts for Valentine’s Day using the same Vegan Blueberry Ghost Hand Pies recipe
• Simple rectangles work beautifully if you don’t have cookie cutters

Gluten-Free Option:

• I already use JusRoll gluten-free puff pastry, but any good gluten-free brand will work

Extra Fancy:

• Drizzle melted vegan white chocolate instead of the lemon glaze
• Add a tiny bit of vanilla extract to your filling
• Sprinkle the tops with purple sanding sugar for extra Halloween vibes

Make Them Savory:

• Try this same technique with cream cheese and caramel apple filling for something unexpected

Serving, Storage & Reheating

Your vegan ghost hand pies are best enjoyed fresh from the oven when the pastry is at its flakiest, but let’s be real — if you actually have leftovers, which I doubt, here’s how to handle them:

Serving:
These are perfect at room temperature or slightly warm. Serve them on a Halloween platter with some of my easy caramel apple dip on the side for an extra festive spread. They also pair beautifully with vanilla oat milk ice cream if you want to get really indulgent.

Storage:
Keep any leftover Vegan Blueberry Ghost Hand Pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Fair warning: they’ll lose some of their crispness in the fridge, but they’ll still taste delicious.

Reheating:
The best way to revive that flaky texture is to pop them in a 180°C oven for about 5-7 minutes. The microwave will make them soggy, so avoid that if you can.

Freezing:
You can absolutely freeze these! Place cooled, unglazed Vegan Blueberry Ghost Hand Pies in a single layer on a baking tray and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen in a 180°C oven for about 15 minutes, then add the glaze.

No-Waste Kitchen Magic

I’m all about using every last bit, so here are some ideas for making the most of your ingredients:

Leftover Blueberry Filling:
If you have extra filling (lucky you!), it’s fantastic swirled into oatmeal, spooned over pancakes, or even mixed into yogurt. You could also spread it on toast or use it as a filling for my Japanese Cotton Candy Swiss Cake Roll.

Pastry Scraps:
Those odd bits of pastry that don’t make full ghosts? Don’t toss them! Twist them into straws, sprinkle with cinnamon sugar, and bake for a quick snack. Or cut them into tiny shapes and use as garnish for other desserts.

Day-Old Hand Pies:
If your Vegan Blueberry Ghost Hand Pies have gone a bit soft, crumble them up and use as a topping for ice cream or mix into a parfait. Waste not, want not!

Vegan Blueberry Ghost Hand Pies FAQs

Vegan Blueberry Ghost Hand Pies Cozy Closing

There you have it — Vegan Blueberry Ghost Hand Pies that are equal parts adorable and delicious. These little guys always remind me that the best Halloween treats don’t need to be complicated or scary to be absolutely magical.

I’d love to see your spin on these ghosts! Did you give them silly faces? Try a different filling? Leave a note below or tag me on Instagram so we can share a sweet moment together. Happy haunting, and even happier baking!

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra hand pie when no one’s looking).