Ghost Taco Hand Pies
Flaky ghost-shaped hand pies filled with seasoned ground beef, tender vegetables, and melted cheese. These easy Halloween taco pies are baked until golden and crisp, then served warm with salsa or guacamole for dipping.
- 1 lb lean ground beef
- 1 1/2 tbsp taco seasoning
- 1/3 cup finely diced red bell pepper
- 1/4 cup finely grated carrot
- 2 tbsp water
- 2 refrigerated pie crusts
- 1/2 cup shredded Mexican-style cheese
- 1 large egg
- 1 tsp water
- 1 tbsp all-purpose flour
- 1/2 cup salsa
- 1 Heat a large skillet over medium-high heat. Add the ground beef and cook for about 4 minutes, breaking it into small crumbles with a wooden spoon. Stir in the taco seasoning, diced bell pepper, grated carrot, and 2 tbsp water. Continue cooking for 3 to 4 minutes, until the beef is fully cooked, the vegetables are tender, and the filling is fragrant and no longer watery.Cool the Filling
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Remove the skillet from the heat and allow the taco filling to cool for about 10 minutes. The mixture should be moist but not wet or greasy. Cooling the filling helps prevent the pie crust from becoming soft during assembly.Prepare the Pie Crust- 3
Lightly dust a clean work surface with the flour and unroll the refrigerated pie crusts. Use a ghost-shaped cookie cutter to cut an even number of ghost shapes from the dough. Gently gather and reroll the scraps as needed, taking care not to overwork the pastry.Fill the Hand Pies- 4
Arrange half of the ghost shapes on a parchment-lined baking sheet. Spoon a small amount of the cooled taco filling into the center of each ghost, leaving about 1/2 inch of pastry uncovered around the edges. Sprinkle the shredded cheese evenly over the filling, keeping it away from the edges so the pies are easier to seal.Make the Ghost Faces- 5
Use the tip of a small piping nozzle, drinking straw, or small paring knife to cut eyes and a mouth into each remaining ghost-shaped piece of pastry. Keep the openings fairly small so the filling stays inside as the hand pies bake.Seal the Hand Pies- 6
Place the ghost faces over the filled pastry pieces and gently press around the filling to release excess air. Press the edges together, then use the tines of a fork to crimp around each ghost. The edges should be firmly sealed without tearing the pastry.Chill the Hand Pies- 7
Place the assembled hand pies in the refrigerator for 15 minutes. Chilling firms the pastry and helps the ghost shapes hold their details as they bake. While the hand pies chill, preheat the oven to 400°F.Brush With Egg Wash- 8
Whisk the egg with 1 tsp water in a small bowl until smooth and slightly frothy. Remove the chilled hand pies from the refrigerator and lightly brush the tops with the egg wash. Apply a thin, even coating for a glossy, golden finish.Bake the Hand Pies- 9
Bake the hand pies at 400°F for 12 to 15 minutes, until the pastry is puffed, crisp, and golden around the edges. A small amount of melted cheese may bubble through the ghost faces, which is normal. Remove the baking sheet from the oven and allow the pies to cool for 5 minutes before serving.Serve the Hand Pies- 10
Serve the Ghost Taco Hand Pies warm with salsa for dipping. The pastry should be crisp and flaky on the outside with a warm, tender, cheesy taco filling inside.NoteKeep the taco filling fairly dry. Excess liquid can make the bottom of the hand pies soft and may cause the edges to open during baking.
Do not overfill the pastry. Leaving a 1/2-inch border makes the ghosts much easier to seal securely.
If the pastry becomes very soft or sticky while assembling the pies, refrigerate it for 10 minutes before continuing.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat refrigerated hand pies in a 350°F oven for 8 to 10 minutes, until warm and crisp. They can also be reheated in an air fryer at 350°F for 4 to 6 minutes.
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