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Ghost Taco Hand Pies Recipe

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★★★★★

4.5 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/ghost-taco-hand-pies-recipe/