Preheat your oven to 180°C (fan) and line two baking trays with grease-proof paper. Unroll the Jus-Roll vegan and gluten-free puff pastry sheets on a lightly floured surface, and use a rolling pin to flatten them slightly.

Using a ghost-shaped cookie cutter, cut out ghost shapes from the puff pastry. Create faces on half of them using a smaller cutter or knife. Place them on a baking tray and refrigerate for 5 minutes to firm up.

In a small saucepan, combine 100g of blueberries, 50g of sugar, 2 tablespoons of cornstarch, and 2 teaspoons of lemon juice over medium heat. Cook for about 5–8 minutes until it thickens to a jam-like consistency. Cool the filling.

On one ghost shape, spoon the cooled blueberry filling, wet the edges of the pastry with water, and place another ghost shape on top. Press down gently and crimp the edges with a fork to seal.

Brush the tops of each pie with dairy-free milk and sprinkle with extra sugar. Bake for 15–18 minutes until golden brown and puffed up.

Remove from the oven and cool on a wire rack for about 10 minutes. Prepare a lemon glaze by mixing 50g of icing sugar with lemon juice. Drizzle over the pies and allow to set before serving.