If you’re looking for a fun, festive twist on tacos that your whole family—kids included—will rave about, you’ve got to try my Ghost Taco Hand Pies Recipe. These adorable, bite-sized pies are filled with spicy taco goodness tucked into a flaky crust shaped like little friendly ghosts! I absolutely love how they come out: golden, cheesy, and perfectly portable. Whether you’re gearing up for a Halloween party or just want an easy handheld dinner, this recipe is a total winner. Stick with me and I’ll share all my best tips so you can nail it on the first try.
Why You’ll Love This Recipe
- Fun and Festive: Ghost-shaped hand pies are perfect for Halloween or any taco night with a whimsical twist.
- Kid-Friendly and Portable: These pies are easy for little hands to hold and packed with familiar flavors.
- Customizable Filling: You can swap ground beef for turkey, add veggies, or go meatless for picky eaters or dietary needs.
- Simple and Quick: Ready in under an hour with basic pantry staples and minimal fuss.
Ingredients You’ll Need
The magic here is pairing a savory taco filling with flaky pie crust, then shaping it all into ghosts for a playful feast. I recommend using fresh ingredients where possible and defrosting your pie crust just enough to roll it out easily.
- Ground beef (or turkey, or chicken): I usually go lean to keep things lighter, but a little fat makes for juicier filling.
- Taco seasoning: Store-bought works fine, but homemade blends let you control the spice level.
- Shredded carrot: This is optional, but I love the subtle sweetness and added moisture it brings.
- Chopped bell pepper or baby spinach: Another optional veggie boost for color and nutrition.
- Pie crusts (2, defrosted and unbaked): Using store-bought saves time, and it browns beautifully for that perfect crunch.
- Shredded Mexican cheese: A melty combo of cheddar and Monterey jack works best.
- Egg (for brushing): This gives your crust that gorgeous golden sheen.
- Salsa: For dipping! Don’t skip this; it really makes the flavor pop.
Variations
I love to tweak this Ghost Taco Hand Pies Recipe depending on who I’m feeding or what’s in the pantry. The recipe is super forgiving and ready to be customized, so don’t be shy to make it your own!
- Meat Variations: I’ve made these with ground turkey and even ground chicken when I wanted a lighter option—just add a splash of olive oil to keep it from drying out.
- Veggie Boost: Adding finely chopped bell peppers or spinach sneaks some greens in, which my kids barely notice.
- Pizza Style: Swap the taco meat for pizza sauce, mozzarella, and pepperoni for a fun twist that always gets requests for seconds.
- Make it Spicy: Toss in some diced jalapeños or hot sauce to turn up the heat if you like things fiery.
How to Make Ghost Taco Hand Pies Recipe
Step 1: Cook the Taco Filling Just Right
Heat a medium skillet over medium-high. If you’re using ground beef, throw it in and start breaking it apart immediately. For ground turkey or chicken, warm a splash of olive oil first so your meat doesn’t stick or dry out. Add your taco seasoning along with shredded carrots and chopped peppers, if using. Cook and stir for about 5-6 minutes until the meat is nicely browned and fragrant. This is when those taco flavors really develop. Once done, take the skillet off the heat and set your filling aside to cool slightly.
Step 2: Cut Out Your Ghosts and Assemble
Roll your defrosted pie crusts on a lightly floured surface. Use a ghost-shaped cookie cutter—that’s key to get the fun look!—and cut out an even number of shapes, as you’ll need tops and bottoms for each pie. Don’t toss those crust scraps; just gather and roll again until all the dough is used.
Arrange half the ghost shapes spaced out on a baking sheet. Spoon a little cooled taco filling into the center of each, topping with a sprinkle of cheese. Now, use a small round cutter—or get creative with a marker lid like I do—to cut out eyes and mouths from the remaining ghost shapes. Place these “face” crusts over the filled ghosts and seal the edges gently with a fork.
Step 3: Egg Wash and Bake to Perfection
Give your ghost pies a lovely golden finish by brushing them with an egg wash—just beat the egg with a splash of water or milk. Pop the trays into a preheated 425°F oven and bake for about 10-14 minutes or until the crusts are puffed and golden brown. Once out, let them cool for a minute or two—this makes them easier to handle without losing that crispy crust—and get ready to dunk into your favorite salsa or guacamole. Yum!
Pro Tips for Making Ghost Taco Hand Pies Recipe
- Don’t Overfill: I learned the hard way that stuffing too much filling makes sealing tricky and can cause leaks—keep a modest scoop for neat pies.
- Use a Light Hand When Sealing: Press edges gently with a fork so the crust stays sealed but doesn’t tear.
- Bring Meat to Room Temp Before Filling: This helps prevent the bottom crust from getting soggy when you assemble.
- Rest Before Serving: Let pies cool for a few minutes to avoid burning your tongue and make them easier to handle.
How to Serve Ghost Taco Hand Pies Recipe
Garnishes
I almost always serve these with fresh salsa and a dollop of guacamole—the creamy dip balances the spice perfectly. Sometimes I throw on some chopped cilantro or a squeeze of lime for a fresh, zesty finish. If you want to really dress them up, a drizzle of sour cream or a sprinkling of sliced green onions adds an extra touch of yum.
Side Dishes
These hand pies make a meal on their own, but pairing them with a simple side of Spanish rice or a crisp green salad lightens things up wonderfully. For a truly festive spread, I sometimes add black beans or corn salad on the side, which adds color and complements the flavors.
Creative Ways to Present
For Halloween gatherings, I like to arrange the ghost pies on a tray lined with black parchment and scatter mini pumpkins around. You can also pop a toothpick into each for easy grab-and-go snacks, perfect for kids’ parties. If you want to get really creative, a little edible marker can add fun ghost faces after baking.
Make Ahead and Storage
Storing Leftovers
Any leftover Ghost Taco Hand Pies keep really well in an airtight container in the fridge for up to 3 days. I store them in a single layer to preserve their flaky crust. When ready to eat, warming them up in the oven or toaster oven helps keep the outside nice and crisp, way better than the microwave.
Freezing
I’ve frozen these pies after assembling but before baking without issue—just freeze them on a baking sheet, then transfer to a freezer bag once hard. When you’re ready, bake them straight from frozen, adding a few extra minutes to the bake time. This trick saves so much time for busy weeknights.
Reheating
To reheat, I pop leftover hand pies into a toaster oven at 350°F for about 8-10 minutes. This method crisps up the crust nicely without drying out the filling. If you don’t have a toaster oven, the oven works just as well but takes a bit longer.
FAQs
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Can I make Ghost Taco Hand Pies vegetarian?
Absolutely! Simply swap out the meat for a plant-based ground meat substitute or use black beans and corn with taco seasoning for a hearty vegetarian filling that still packs flavor.
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What if I don’t have a ghost-shaped cookie cutter?
No worries—you can use any fun-shaped cookie cutter you have, or even cut freehand with a knife. The pie shape is what really counts, and the kids will love any cute shape you pick!
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Can I prepare the filling in advance?
Yes, making the taco filling ahead of time is a great time-saver. Just store it in the fridge and assemble your hand pies when ready. Make sure the filling is completely cooled before filling the dough to avoid soggy crusts.
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How do I prevent the crust from getting soggy?
Using a cooked and cooled filling helps. Also, don’t overload the pies with filling, and bake immediately after assembling. Brushing with egg wash seals the top crust and keeps moisture locked in without sogginess.
Final Thoughts
This Ghost Taco Hand Pies Recipe has become a favorite in my house because it’s playful and packed with flavor—two things that always win in my book. I love seeing the kids’ faces light up when they recognize the ghost shapes and get to dip their own little taco pies. Give it a try, mess around with your favorite fillings, and I promise you’ll have a new go-to that’s as fun to make as it is to eat. Don’t forget to leave a review and let me know how your ghostly creations turned out — I can’t wait to hear all about it!
Print
Ghost Taco Hand Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 15 mini hand pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Ghost Taco Hand Pies are a fun and festive twist on traditional tacos, featuring seasoned ground meat wrapped in ghost-shaped pie crusts. Perfect as a party appetizer or snack, these mini hand pies are filled with flavorful taco meat, cheese, and optional veggies, then baked until golden and crispy. Serve them warm with salsa or guacamole for a spooky treat everyone will love.
Ingredients
Taco 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)
Pie Crust
- 2 pie crusts, defrosted but unbaked
- 1/3 cup shredded Mexican cheese
- 1 egg (for brushing)
Serving
- Salsa for dipping
Instructions
- Prepare the taco filling: Heat a medium skillet over medium-high heat. Add the ground beef and break it into crumbles as it cooks. If using ground turkey or chicken, warm a drizzle of olive oil in the skillet first before adding the meat. Stir in taco seasoning and shredded carrot or bell pepper if desired. Cook for 5-6 minutes, until the meat is browned and cooked through. Remove from heat and set aside.
- Preheat the oven: Set your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cut the pie crust shapes: Roll out the pie crusts on a lightly floured surface. Use ghost-shaped cookie cutters to cut an even number of ghost shapes—one per top and bottom for each hand pie. Gather and reroll scraps until all the dough is used.
- Assemble the hand pies: Arrange half of the ghost shapes on your prepared baking sheets, spaced apart. Spoon a small amount of the taco filling into the center of each ghost, then sprinkle a bit of shredded cheese on top.
- Create ghost faces: Use a small round object to cut out eyes and/or mouths from the remaining ghost shapes. Place these cut-out shapes over the filled ghosts on the baking sheets. Seal the edges gently but firmly using the tines of a fork to prevent filling from leaking during baking.
- Apply egg wash: In a small bowl, whisk the egg with a splash of water or milk. Brush this egg wash over the tops of all the hand pies to achieve a golden, shiny finish once baked.
- Bake the hand pies: Place the baking sheets in the preheated oven and bake for 10-14 minutes or until the pies are golden brown on top.
- Cool and serve: Remove from oven and allow the hand pies to cool for a couple of minutes. Serve warm with salsa or guacamole for dipping. Enjoy your spooky and delicious Ghost Taco Hand Pies!
- Leave a review: Please leave a review and rating to share your experience and help support this recipe and small business.
Notes
- Yield: The number of hand pies depends on the size of your cookie cutters; yields approximately 15 mini pies.
- Extra Filling: Avoid overfilling the pies as this can make sealing difficult. Any leftover taco filling can be repurposed for quesadillas, bowls, or eaten as a side.
- Storage: Store leftover hand pies in an airtight container in the refrigerator. Reheat in the oven, toaster oven, or air fryer to keep the crust crisp.
- Pizza Variation: Use pizza sauce, shredded mozzarella, and pepperoni instead of taco meat for a delicious pizza-flavored alternative.
Nutrition
- Serving Size: 1 mini hand pie
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
