Ghost Taco Hand Pies

Why I Love This Recipe

I love this recipe because it takes simple taco ingredients and turns them into something festive and fun without much extra effort. Using pie crust as the base makes these hand pies flaky and buttery, while the taco filling keeps them hearty and flavorful. Cutting ghost shapes into the tops gives them a playful Halloween twist, and they’re the kind of snack both kids and adults can enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound lean ground beef (or turkey or chicken)

• 1 tablespoon taco seasoning

• ¼ cup shredded carrot (optional)

• ¼ cup chopped bell pepper or baby spinach (optional)

• 2 pie crusts, defrosted but unbaked

• ⅓ cup shredded Mexican cheese

• 1 egg (for brushing)

• Salsa or guacamole, for dipping

Directions

1. Make the filling: I heat a medium skillet over medium-high heat. For turkey or chicken, I add a drizzle of olive oil first. I brown the ground meat, breaking it apart as it cooks, then stir in taco seasoning and any optional veggies. I cook for 5–6 minutes until the meat is browned, then remove it from the heat.

2. Preheat oven: I set the oven to 425°F and line two baking sheets with parchment or silicone mats.

3. Cut the ghosts: I roll out the pie crusts on a lightly floured surface. Using ghost-shaped cookie cutters, I cut out an even number of shapes for tops and bottoms, re-rolling scraps as needed.

4. Fill and seal: I arrange half the ghost shapes on the baking sheets. I spoon taco filling into the center of each, then sprinkle with cheese. For the top layer, I cut out small eyes or mouths, then place one ghost top over each filled bottom. I press edges gently with a fork to seal.

5. Egg wash: I whisk the egg with a splash of water or milk and brush it over the tops for a golden finish.

6. Bake: I bake for 10–14 minutes, until golden brown. I let them cool slightly before serving with salsa or guacamole.

Servings and timing

• Servings: About 15 mini hand pies (depends on cookie cutter size)

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Pizza ghost pies: I swap the taco filling for pizza sauce, mozzarella, and mini pepperoni.

• Veggie-loaded: I mix in beans, corn, or zucchini with the taco meat.

• Cheesy upgrade: I add extra shredded cheese or a little cream cheese to make the filling creamier.

• Different shapes: I use pumpkin, bat, or cat cookie cutters to mix up the Halloween theme.

• Spicy version: I stir in chopped jalapeños or hot sauce for more kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven, toaster oven, or air fryer to keep the crust crispy. I avoid the microwave since it makes the crust soft.

FAQs

Can I make these ahead of time?

Yes, I assemble the hand pies, cover them tightly, and refrigerate them for up to 24 hours before baking. I can also bake them fully, then reheat before serving.

Can I freeze them?

Yes, I freeze unbaked pies on a tray, then transfer them to a freezer bag. When ready to serve, I bake them from frozen, adding a few extra minutes to the cook time.

What’s the best way to cut the ghost eyes and mouth?

I use the end of a straw, piping tip, or even a marker cap to punch out little holes.

Can I use homemade pie dough?

Definitely! Homemade dough works beautifully if I have the time, though store-bought makes this recipe quicker and easier.

What’s the best dipping sauce?

I love serving these with salsa, guacamole, or sour cream. For a fun twist, I sometimes make a queso dip on the side.

Conclusion

Ghost Taco Hand Pies are festive, flavorful, and surprisingly simple to make. With their flaky crust, cheesy taco filling, and spooky-cute ghost shapes, they’re guaranteed to be a hit at any Halloween gathering—or whenever I want a fun twist on taco night. They’re crispy, dippable, and deliciously addictive!

Print