Ghost Taco Hand Pies

Directions

1. Heat a medium skillet over medium-high. Once hot, add the lean ground beef and crumble it with a spatula. (If using poultry, first heat a little olive oil in the pan.) Stir in the taco seasoning and optional carrot or bell pepper. Cook, breaking meat into small bits, until browned, about 5–6 minutes. Then take off heat and reserve.
2. Preheat oven to 425°F and cover two large baking sheets with parchment paper or silicone mats.
3. On a lightly floured surface or pastry mat, roll out the pie crusts. Cut out an even number of ghost shapes using ghost cookie cutters—you'll need one top and one bottom per hand pie. Re-roll and cut scraps until all crust is used.
4. Place half the ghost cutouts on the prepared baking sheets, spacing them apart. Put a small spoonful of taco filling in the center of each, then top with a pinch of shredded cheese.
5. Use a small round object (like a marker cap) to punch out eyes and a mouth from the remaining ghost cutouts. Lay one cutout ghost over each filled bottom ghost on the sheets, 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 the tops of the pies with it.
7. Bake for 10–14 minutes until golden. Let cool on the pan for a couple of minutes, then serve with salsa or guacamole for dipping.