Introduction

Ghost Taco Hand Pies are a fun and festive twist on traditional tacos, perfect for Halloween or any casual gathering. These handheld pies combine flavorful seasoned meat with melty cheese inside a flaky pie crust shaped like spooky ghosts. They’re easy to make and great for dipping in salsa or guacamole.

Ingredients

1 pound lean ground beef (or ground turkey, or chicken)
1 tablespoon taco seasoning

1/4 cup shredded carrot (optional)
1/4 cup chopped bell pepper or baby spinach (optional)

2 pie crusts (defrosted but unbaked)
1/3 cup shredded Mexican cheese

1 egg (for brushing)
Salsa (for dipping)

Instructions

Step 1: To make the taco filling, heat a medium skillet over medium-high heat. Add the ground beef and break it apart into crumbles. If using ground turkey or chicken, warm a drizzle of olive oil in the skillet first. Stir in the taco seasoning and shredded carrot or pepper if using. Cook for 5-6 minutes until the meat is browned and cooked through, breaking it into small pieces as it cooks. Remove from heat and set aside.

Step 2: Preheat your oven to 425 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
Step 3: Roll out the pie crusts on a lightly floured surface. Use ghost-shaped cookie cutters to cut out shapes, making sure to have an even number for tops and bottoms. Gather the scraps, roll out again, and cut more shapes until all the dough is used.
Step 4: Arrange half of the ghost shapes on the baking sheets, spacing them apart. Spoon a small amount of taco filling into the center of each ghost, then sprinkle cheese on top of the filling.

Step 5: Use a small round object to cut out eyes and a mouth from the remaining ghost shapes. Place these cut-out ghosts on top of the filled ones. Press edges gently with a fork to seal them together.
Step 6: Whisk the egg with a splash of water or milk to make an egg wash. Brush this over the tops of the hand pies to give them a golden finish when baked.
Step 7: Bake the hand pies for 10-14 minutes until they turn golden brown. Remove from the oven and let cool slightly before serving with salsa or guacamole. Enjoy!

Tips & Variations

For extra veggies, add finely chopped spinach or bell peppers to the filling.
Use shredded chicken or turkey instead of beef for a lighter option.
If you don’t have ghost cookie cutters, freehand cut ghost shapes with a knife.

Serve with sour cream or guacamole as alternative dips.
Freeze assembled but unbaked hand pies on a baking sheet, then transfer to a freezer bag to bake later.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to crisp them back up. You can also freeze cooked hand pies for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A small white bowl filled with chunky red salsa made of diced tomatoes, onions, and herbs sits on a white marbled surface. A woman’s hand is holding a golden-brown, mini pastry with crimped edges and a small round cutout in the center, dipping it into the salsa. In the background, there is a white plate with more mini pastries showing a flaky texture, and a white bowl with a colorful bean and vegetable salad is partially visible. The scene is casual and inviting, with close-up focus on the dipping action. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these hand pies vegetarian?

Yes, substitute the meat with cooked beans, lentils, or a mix of sautéed vegetables to make a delicious vegetarian filling.

What’s the best way to seal the pies so they don’t leak?

Brushing the edges with a little water and pressing firmly with a fork helps seal the pies tightly. Avoid overfilling to prevent leaks during baking.