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
Scale
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!
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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
