Ghost Taco Hand Pies Easy Recipe

Ghost taco hand pies are surprisingly easy and a big hit with everyone. They look a little spooky or just plain fun, depending on how you cut them, and they taste like your favorite tacos wrapped in flaky pastry. These are perfect for when you want something familiar but want to skip the taco shells and toppings. Making them means you get all the savory ground beef and taco seasoning goodness in a self-contained, portable package. They’re great for little hands to hold, which makes them a hit for picky eaters, or for adults who just want a fun appetizer or a satisfying lunch that doesn’t need utensils. We use store-bought pie crusts here because the goal is deliciousness without fuss. You get a whole lot of flavor and fun packed into each little pie, making them a go-to for parties or a special weeknight meal.

Ingredients:

• 1 pound lean ground beef (or 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)

Ghost Taco Hand Pies

These ghost taco hand pies are a fun twist on a classic. They’re perfect for a casual weeknight dinner, a party appetizer, or even a packed lunch. The hand pie format means no fuss with plates and forks, and they hold all that delicious taco filling neatly inside a flaky pastry shell. We’re using store-bought pie crusts to make this extra simple, so you can get to the eating part faster.

Preparing the Filling

First, let’s get that taco filling ready. Grab a skillet and heat it over medium-high heat. Add your pound of ground beef (or turkey or chicken). Break it up with a spoon as it cooks. We’re looking for it to brown nicely and for most of the pink to disappear. Once it’s cooked through, carefully drain off any excess fat. This step is important for a cleaner, less greasy filling.

Now, stir in the taco seasoning. Follow the instructions on your taco seasoning packet, but generally, you’ll just sprinkle it over the meat and stir until everything is evenly coated. This is where all those familiar taco flavors start to come alive. If you’re using the optional shredded carrot or chopped bell pepper or baby spinach, now’s the time to add them. Stir them into the meat mixture and cook for another 2-3 minutes, or until the vegetables are slightly softened. This adds a bit of color and some extra nutrients. If you’re using spinach, it will wilt down quickly.

Assembling the Hand Pies

While the filling cools slightly, it’s time to get the pie crusts ready. You’ll need two store-bought pie crusts, making sure they’ve had enough time to defrost according to package directions, but they should still be unbaked. Unroll one pie crust onto a lightly floured surface. You want to cut out shapes for your hand pies. For a classic hand pie shape, use a large round cookie cutter (about 5-6 inches in diameter) or even a bowl to trace and cut out circles. You should be able to get about 3-4 circles from each crust, depending on the size of your cutter. Repeat with the second pie crust. You’ll have 6-8 circles total.

Now, it’s time to fill them. Spoon about 2-3 tablespoons of the taco meat mixture onto one half of each pie crust circle, leaving a small border around the edge. Don’t overfill them, or they’ll be difficult to seal and might leak during baking. Sprinkle about a tablespoon of shredded Mexican cheese over the top of the meat mixture on each hand pie. The cheese will melt and help hold the filling together.

Sealing and Baking

To seal the hand pies, lightly brush the edges of the bottom crust with a little water. This acts like glue. Carefully place the second pie crust circle over the filling. Gently press the edges together to seal, making sure there are no gaps. You can use the tines of a fork to crimp the edges for a more decorative and secure seal. This is a good way to make sure your delicious filling stays inside during baking.

Once all your hand pies are sealed, arrange them on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. For a golden-brown finish, whisk the egg in a small bowl and brush the tops of the hand pies with it. This egg wash gives them a beautiful sheen. Before baking, use a sharp knife to cut a few small slits in the top of each hand pie. These vents allow steam to escape, preventing the pastry from puffing up too much and potentially bursting.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the hand pies for about 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly. Keep an eye on them, as oven temperatures can vary. If the crust starts to brown too quickly, you can loosely tent them with foil.

Serving Your Ghost Taco Hand Pies

Once they’re out of the oven, let the hand pies cool for a few minutes before handling them. They will be very hot inside. Serve them warm with your favorite salsa for dipping. The cool, tangy salsa is a perfect complement to the warm, savory filling and flaky pastry. These are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a low oven or a toaster oven to revive the crispiness of the crust.

Conclusion:

These ghost taco hand pies really are a simple way to make taco night more exciting. They hold up well and are just as good eaten warm or at room temperature, making them fantastic for packed lunches or potlucks. The flaky crust filled with savory taco meat is a winning combination that never disappoints. Don’t be afraid to get creative with your ghost shapes or add your own favorite taco mix-ins to the filling.

Why people love this recipe:

It’s a fun, hands-on way to enjoy taco flavors without the mess. The convenience of store-bought pie crust and the portable hand pie format make it a weeknight lifesaver. Kids love the playful shape, and adults appreciate the satisfying, familiar taste.

Serving suggestions:

Serve them warm with your favorite salsa for dipping, a dollop of sour cream, or some guacamole. They also pair well with a simple side salad or some seasoned rice for a complete meal.

Variations:

Spice up your filling by adding a pinch of cayenne pepper or a diced jalapeño to the meat mixture. For a vegetarian option, try using black beans and corn seasoned with taco seasoning instead of ground meat.

Frequently Asked Questions:

Can I make the filling ahead of time?

Yes, you can absolutely prepare the taco filling a day in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before assembling the hand pies.

How do I get the ghost shape just right?

You can use a ghost-shaped cookie cutter for perfectly uniform ghosts, or simply cut out circles and then use a knife to trim out ghost shapes. Don’t worry about perfection; the imperfect ones often look the most charming!

Can these be frozen?

Unbaked hand pies freeze well. Place them on a baking sheet until frozen, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. Baked hand pies can also be frozen and reheated.

Ghost Taco Hand Pies

Spooky and savory hand pies filled with seasoned ground beef, cheese, and optional veggies, perfect for a fun Halloween treat.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
8 hand pies

Ingredients

• 1 pound lean ground beef
• 1 Tablespoon taco seasoning
• 1/4 cup shredded carrot
• 1/4 cup chopped bell pepper
• 2 pie crusts, defrosted but unbaked
• 1/3 cup shredded Mexican cheese
• 1 egg, for brushing
• salsa, for dipping

Instructions

1. Step 1
   Preheat oven to 400°F (200°C).
2. Step 2
   In a skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
3. Step 3
   Stir in the taco seasoning, shredded carrot, and chopped bell pepper. Cook for another 2-3 minutes until vegetables are slightly tender.
4. Step 4
   Unroll the pie crusts. Cut out ghost shapes using a cookie cutter or knife. Place half of the ghost shapes on a baking sheet. Spoon the beef mixture onto the center of each, leaving a small border. Sprinkle with Mexican cheese.
5. Step 5
   Brush the edges of the bottom pie crusts with a little water. Top with the remaining ghost shapes, pressing the edges together to seal. Crimp with a fork.
6. Step 6
   Whisk the egg and brush it over the top of the hand pies for a golden finish.
7. Step 7
   Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
8. Step 8
   Serve warm with salsa for dipping.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.