Ghost Taco Hand Pies Recipe

Introduction

Ghost Taco Hand Pies are a fun and festive twist on classic tacos, perfect for a spooky snack or party treat. These handheld pies feature a savory taco filling wrapped in flaky pie crust shaped like ghosts, making them as delightful to look at as they are to eat.

Ingredients

• 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. Step 1: To make the taco filling, heat a medium skillet over medium-high heat. Add the ground beef and break it into crumbles. If using ground turkey or chicken, warm a drizzle of olive oil in the skillet first before adding the meat. Stir in the taco seasoning and shredded carrot or bell pepper if using. Cook for 5-6 minutes until the meat is browned, breaking it into small pieces as it cooks. Remove from heat and set aside.
2. Step 2: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper or silicone mats.
3. Step 3: Roll out the pie crusts on a lightly floured surface. Use ghost-shaped cookie cutters to cut out an even number of ghost shapes—half will be tops, half bottoms. Re-roll scraps to use all the dough.
4. Step 4: Arrange half of the ghost shapes on the baking sheets with space between them. Spoon a small amount of taco filling onto the center of each ghost, then sprinkle a little Mexican cheese on top.
5. Step 5: Use a small round cutter (such as a bottle cap or marker lid) to cut out eyes and mouths from the remaining ghost shapes. Place these cut-out ghosts over the filled ones, then gently press the edges with a fork to seal the pies.
6. Step 6: Beat the egg with a splash of water or milk to create an egg wash, then brush it over the tops of the pies for a golden finish.
7. Step 7: Bake the pies for 10-14 minutes until golden brown. Let cool for a few minutes before serving with salsa or guacamole for dipping. Enjoy!

Tips & Variations

• Feel free to substitute ground turkey or chicken for beef to lighten the filling. Adding shredded carrot or bell pepper boosts flavor and adds moisture.
• You can customize the filling with your favorite taco toppings like black beans, corn, or diced jalapeños for extra flavor.
• If you don’t have ghost-shaped cutters, use any fun cookie cutter shapes or cut rectangles and draw ghost details with edible markers after baking.
• Brush the hand pies with egg wash immediately before baking for the best golden crust. Don’t skip this step!

Storage

Store leftover Ghost Taco Hand Pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 8-10 minutes until warmed through and crispy. Avoid microwaving to keep the crust flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare the hand pies and freeze them unbaked. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have a ghost-shaped cookie cutter?

If you don’t have a ghost cutter, use any small cookie cutter shape or cut simple rectangles or circles. You can add ghost faces with edible markers, melted cheese, or small pieces of olives after baking for a festive touch.

Ghost Taco Hand Pies Recipe

Print Recipe

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These Ghost Taco Hand Pies are a fun and festive twist on traditional tacos, perfect for Halloween or any playful meal. Ground beef (or turkey/chicken) seasoned with taco spices is baked inside flaky pie crusts cut into ghost shapes. Filled with a cheesy taco mixture and baked until golden brown, these handheld pies are delicious served warm with salsa or guacamole for dipping.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 8–10 hand pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Filling

• 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)

Crust and Topping

• 2 pie crusts, defrosted but unbaked
• 1/3 cup shredded Mexican cheese
• 1 egg (for brushing)

Serving

• Salsa for dipping

Instructions

1. Prepare the taco filling: Heat a medium skillet over medium-high heat. If using ground turkey or chicken, warm a drizzle of olive oil first. Add the ground meat and break it apart into crumbles. Stir in the taco seasoning and optional shredded carrot or chopped bell pepper/spinach. Cook for 5-6 minutes until meat is browned and veggies are softened. Remove from heat and set aside.
2. Preheat the oven and prep baking sheets: Set your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and help with clean-up.
3. Cut out ghost shapes from pie crust: Roll out the pie crusts on a lightly floured surface. Using ghost-shaped cookie cutters, cut out an even number of ghosts to form the tops and bottoms of the pies. Reroll scraps as needed to use all the dough.
4. Assemble the hand pies: Arrange half the ghost shapes on the baking sheets spaced apart. Spoon a small amount of the taco filling onto the center of each ghost shape, then sprinkle with shredded Mexican cheese.
5. Create ghost faces and seal pies: From the remaining ghost shapes, use a small round cutter (or a marker lid) to cut out eyes and mouths. Place these cut-out shapes over the filled ghosts. Press the edges with a fork to gently seal the pies and prevent filling from leaking.
6. Apply egg wash: Whisk the egg with a splash of water or milk to create an egg wash. Brush this over the tops of each mini pie to help achieve a golden brown finish.
7. Bake: Place the baking sheets in the oven and bake for 10-14 minutes, or until the ghost pies are golden brown on top and cooked through.
8. Cool and serve: Remove from the oven and let the hand pies cool slightly for 1-2 minutes. Serve warm with salsa or guacamole for dipping and enjoy your festive taco hand pies!

Notes

• You can substitute ground beef with ground turkey or chicken for a leaner option; just add a drizzle of olive oil to the skillet before cooking poultry.
• Optional veggies like shredded carrot, bell pepper, or spinach add nutrients and texture but can be omitted.
• If you don’t have ghost-shaped cutters, use any fun cookie cutter or shape the pies by hand.
• The egg wash helps give the crust a beautiful golden finish but can be skipped for a dairy-free or egg-free variation.
• Serve with your favorite salsa, guacamole, or sour cream for dipping.

Keywords: Ghost taco hand pies, Halloween recipe, taco hand pies, savory hand pies, Mexican hand pies, kid-friendly tacos, festive appetizers