Brown the Meat: Set a medium skillet over medium-high heat and add your choice of ground meat. If using turkey or chicken, drizzle in a bit of olive oil first. Break the meat apart into crumbles and cook for 5-6 minutes until browned. Stir in taco seasoning and any optional veggies like shredded carrot or bell pepper, then take off the heat and set aside your tasty taco filling.

Preheat the Oven: While your filling cools slightly, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats to avoid sticking.

Roll Out the Pie Crusts: On a lightly floured surface, roll out the defrosted pie crusts until they are about ⅛ inch thick. Use ghost-shaped cookie cutters to cut out an even number of shapes.

Assemble the Hand Pies: Lay half of the ghost shapes on the prepared baking sheets. Spoon a small amount of the prepared taco filling into the center of each shape. Sprinkle a little shredded Mexican cheese on top.

Create Festive Faces: Use a small round object to cut out eyes and mouths on the remaining ghost shapes, then place these on top of the filled shapes. Use a fork to seal the edges.

Apply the Egg Wash: Whisk together one egg with a splash of water or milk. Brush this mixture generously on top of each mini pie.

Bake the Hand Pies: Bake for 10-14 minutes or until the tops are golden brown.

Serve and Enjoy: Once the pies have cooled slightly, serve them with salsa or guacamole.