Prepare Taco Filling:
Heat a medium skillet over medium-high heat. If using turkey or chicken, add a drizzle of olive oil.
Add ground meat and break into crumbles. Stir in taco seasoning and optional carrots or peppers. Cook for 5–6 minutes, until browned. Remove from heat.

Preheat Oven:
Set oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats.

Roll & Cut Dough:
Roll out pie crusts on a floured surface. Use ghost cookie cutters to cut out an even number of shapes for tops and bottoms. Re-roll scraps as needed.

Assemble Hand Pies:
Place half of the ghosts on the prepared baking sheets. Spoon a small amount of taco filling onto each, then sprinkle with shredded cheese.
Cut eyes/mouths into the remaining ghost shapes and place them over the filled ones.
Use a fork to seal edges.

Bake:
Beat the egg with a splash of water or milk to make an egg wash. Brush over each hand pie.
Bake for 10–14 minutes, until golden brown.

Serve:
Cool for 1–2 minutes, then serve with salsa or guacamole.