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Ghost Taco Hand Pies (Cute and Easy!)

Ghost Taco Hand Pies (Cute and Easy!) - featured image
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Adorable, savory hand pies shaped like ghosts, filled with a delicious taco meat and cheese filling, perfect for a fun and easy snack or meal.

Ingredients

Scale
  • 1 pound lean ground beef, 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

  1. Set a medium skillet over medium-high heat.
  2. Add the ground beef to the hot skillet.
  3. Break the ground beef apart into crumbles as it cooks.
  4. (If using ground turkey or chicken, warm a drizzle of olive oil in the skillet first).
  5. Add taco seasoning to the meat.
  6. Add shredded carrot or pepper, if using.
  7. Cook for 5-6 minutes, until the meat is browned and fully cooked.
  8. Continue to break the meat into small pieces as it cooks.
  9. Remove the skillet from the heat and set the filling aside to cool slightly.
  10. Preheat the oven to 425 degrees F.
  11. Line two large baking sheets with parchment paper or silicone baking mats.
  12. Roll out the defrosted pie crusts on a lightly floured pastry mat or counter.
  13. Use ghost-shaped cookie cutters to cut out shapes from the pie crusts.
  14. Ensure you have an even number of ghost shapes for tops and bottoms.
  15. Gather and re-roll any pie crust scraps until all dough is used.
  16. Arrange half of the cut ghost shapes on the prepared baking sheets, leaving space between each.
  17. Spoon a small amount of the cooled taco filling into the middle of each ghost shape.
  18. Sprinkle a bit of shredded Mexican cheese on top of the filling.
  19. From the remaining ghost shapes, use a small, round object (like a marker lid) to cut out eyes and/or a mouth.
  20. Place one of the ghost shapes with cut-outs over each filled ghost on the baking sheets.
  21. Use the tines of a fork to gently seal all the edges of each hand pie.
  22. Mix the egg with a splash of water or milk in a small bowl to make an egg wash.
  23. Brush the egg wash on top of each mini pie.
  24. Bake for 10-14 minutes, until the tops are golden brown.
  25. Remove the hand pies from the oven.
  26. Let them cool for a minute or two before serving.
  27. Serve with salsa for dipping.

Notes

Don’t overfill the hand pies to prevent bursting.
Ensure pie crusts are defrosted but still cold for easy handling.
Press the edges firmly with a fork to seal completely.
For extra flaky crust, make sure your oven is preheated to 425°F.

Find it online: https://sweetcraftrecipes.com/ghost-taco-hand-pies-cute-and-easy/