Ghost Taco Hand Pies

Directions

1. Prepare the taco filling by heating a medium skillet over medium-high heat. Add the ground beef and break it into crumbles. (If using ground turkey or chicken, first add a drizzle of olive oil to the skillet.) Stir in the taco seasoning and optional shredded carrot or bell pepper. Cook for 5–6 minutes until the meat is browned, breaking it into small pieces. Remove from heat and set aside.
2. Preheat your oven to 425°F. Line two large baking sheets with parchment paper or silicone baking mats.
3. On a lightly floured surface, roll out the pie crusts. Use ghost-shaped cookie cutters to cut out an even number of shapes (one for the top and one for the bottom of each pie). Reroll scraps until all crust is used.
4. Place half of the ghost cutouts on the prepared baking sheets, leaving space between them. Spoon a small amount of taco filling onto the center of each, then sprinkle with a little shredded cheese.
5. Use a small round object (like a marker lid) to cut out eyes and/or a mouth from the remaining ghost shapes. Place one cut-out ghost over each filled ghost, then press the edges with a fork to seal.
6. In a small bowl, whisk the egg with a splash of water or milk to make an egg wash. Brush this mixture over the top of each hand pie.
7. Bake for 10–14 minutes, until the tops are golden brown. Let cool for a minute or two, then serve with salsa or guacamole for dipping.