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Vegan Blueberry Ghost Hand Pies

These Best Ever Vegan Blueberry Ghost Hand Pies are the perfect homemade pastry treat that’s great for a spooky dessert, brunch, or a snack. They’re bursting with fresh blueberries, made with puff pastry and the best sweet lemon glaze! Vegan, Dairy-free, Egg-free and SUPER easy!

Ghost shaped pastries with a blueberry filling

Blueberry Ghost Hand Pies

It’s blueberry season, so you know what that means.. it’s BOO-BERRY ghost time! These super quick, fruity and spooky little treats are the perfect snack for Halloween season. They’re spooky but not so that it’ll put you off eating them! I’d say they’re on the cuter side of Halloween, right?!

They have a flakey vegan and gluten-free puff pastry which is shaped as little ghosts. The filling is a simple blueberry compote, which BURST of fresh blueberries! It’s absolutely delicious. You will want to eat the filling alone, it’s THAT good! To finish off the ghosts and give them a little extra flavour, I added on a simple lemon icing which really makes these ghosts the perfect treat for a spooky party or Halloween movie night!

Puff pastry ghost with blueberry filling

Why you NEED to make these hand pies!

There are a ton of reasons why you’ve gotta try out and make these delicious hand pies, but I would be here all day if I had to state them all, so I’ve listed my top 10 reasons below!

  • They’re vegan friendly
  • Made using gluten-free and vegan puff pastry from Jus Roll.
  • SUPER quick and easy to make.
  • Great for kids to make and decorate.
  • Simple yet effective design / decoration.
  • Very fresh and fruity.
  • Absolutely delicious and bursting with juicy flavour.
  • A great way to use up left over blueberries.
  • The glaze is delicious, with a hint of lemon.
  • Versatile!
  • Perfect treat for Halloween / parties / gatherings.
  • Topped with a scrumptious lemon icing which is gorgeous with the blueberry flavour.
Ghost hand pie with blueberry filling and icing.

Vegan Blueberry Ghost Hand Pies ingredients:

  • Puff pastry : You want to use a vegan friendly puff pastry. The puff pastry I use is from the brand JusRoll. This pastry is also gluten-free making this recipe wheat-free! Supermarkets such as Tesco, ASDA and sainsburys stock JusRoll. You can also find own-brand puff pastry, just make sure to check the ingredients to make sure it’s suitable for vegans.
  • Blueberries : You can use either fresh or frozen blueberries for the filling. I personally like to use half and half. This makes the filling have a little extra texture which is really tasty with the flakey pastry.
  • Sugar : You can use granulated sugar or a fine water / caster sugar. This will thicken and sweeten the filling and will also help with the golden, crispy pastry.
  • Cornstarch / cornflour : This helps the compote / filling to thicken. If you don’t add it, the filling wont jellify, meaning it’ll be very runny.
  • Lemon juice : I added a squeeze of lemon to the icing, it pairs perfectly with the fruity, blueberry filling. You could also use dairy-free milk, water or almond extract works really well!
  • Icing sugar : To top the pastries, add a little icing / glaze. It makes them even more delicious. Always sieve the icing to remove any clumps.
Blueberries cooking in a saucepan.

How to make Blueberry Ghost Hand Pies

These are the simplest spooky treat which are sure to impress and tingle your tastebuds. Remember, you can find the fill written recipe and method in the recipe card at the bottom of the page.

  1. Pastry

    Un-roll the pastry and use a ghost cookie cutter to chomp out the shapes. Place on a grease proof paper lined tray. Cut out the eyes and mouth to half of the ghosts using the tip of a round piping nozzle.

  2. Filling

    Place the blueberries, sugar, lemon and cornflour in a saucepan. Allow this to simmer and thicken. Once thick, spoon onto the ghost shapes (without the faces). Brush the edges with some water and lay the ghost shape with the faces on top. Dip a fork in some flour and press to stick the shapes together and prevent and leaking.

  3. Bake

    Brush the tops of the pastries with some dairy-free milk and sprinkle over some sugar. Bake until flakey and golden brown in colour. remove from the oven and allow to cool.

  4. Glaze

    In a bowl, mix the icing sugar with lemon. Drizzle with icing all over the pastry ghosts and allow to dry / set for a few minutes.
    Tuck in and enjoy!

Ghost hand pie cut in half with blueberry filling oozing out.

Looking for more spooky bakes, check these out:

Vegan Chocolate Pumpkin Cookies

Ghost Pop Tarts

Vegan Halloween Rocky Road

Vegan Peanut Butter Spider Cookies

Hary Potter Sorting Hat Cupcakes

Vegan Oreo Bat Cupcakes

Vegan Halloween Cookie Cake

Vegan Ghost shaped blueberry hand pies with glaze.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Ghost shaped hand pies with a blueberry filling and icing

Vegan Blueberry Ghost Hand Pies


Vegan Blueberry Ghost Hand Pies – Flakey puff pastry, a blueberry filling and lemon glaze, they’re the perfect treat for Halloween.


Units Scale


  • 2 sheets of puff pastry (I use JusRoll vegan & gluten-free puff pastry sheets)
  • 100g of fresh / frozen blueberries
  • 50g of caster / granulated sugar (plus extra for sprinkling)
  • 2 tablespoons of cornstarch / cornflour
  • 2 teaspoon of lemon juice
  • 50g of icing sugar



  1. Pre-heat oven to 180°C fan and line 2 baking trays with grease-proof paper.
  2. Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
  3. 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.
  4. 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.
  5. Transfer the pastries to the refrigerator for 5 minutes.
  6. Place the blueberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and 1 teaspoon of lemon juice.
  7. 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.
  8. Spoon some of the blueberry filling into the middle of the ghost shapes (only the ones without the faces).
  9. 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.
  10. 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.
  11. Brush the tops of the pastries with some dairy-free milk and sprinkle over some sugar. This will help the browning of the pastry.
  12. 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.
  13. Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
  14. 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.
  15. Tuck in and enjoy! 


To store: These hand pies are best enjoyed fresh, day of making. If you wanted to store them, keep them fresh in an air tight / sealed container in the fridge for up to 1-2 days. Allow to come to room temperature before serving.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: American

Keywords: Blueberry hand pies, hand pies, puff pastry, ghost pies, halloween baking



  1. Chloe Wellman
    October 1, 2023 / 12:34 pm

    The jam is absolutely brilliant and the little characters you can make are endless. Such a clever and delicious treat for Halloween! Thank you very much. 😁

  2. Heather
    October 7, 2023 / 7:10 am

    This recipe is literally perfection! I used it exactly how it is without changes and love the result. My baking time needed to be longer sense my oven Is older, and with a few of these I didn’t use the icing and honestly they’re great either way.

  3. Michelle
    October 9, 2023 / 4:41 am

    You mention the puff pastry is gluten free. I cannot find a gluten free version of the brand you mentioned 🙁 Even on their website it states the puff pastry has wheat flour. Can you help a girl out? Lol. I was so excited to see a puff pastry ready made dough that was vegan AND gf.

    • October 10, 2023 / 12:10 am

      Hello, of course. It’s the Jus-Rol Gluten-free puff pastry sheets. They are free from dairy / egg, it states vegan on the pack too xx

  4. Lyndsey McVadon
    October 20, 2023 / 9:37 pm

    Do you think it would be fine to use blueberry pie filling? I have some in the cabinet and need to use it!

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