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!