Ingredients
- 1/2 lb ground beef
- 1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 2 refrigerated pie crusts
- 1 large egg, beaten with 1 tbsp water
- Sour cream, for ghost faces
- Sliced black olives, for eyes
Instructions
- Brown the beef. Heat the oven to 400°F (200°C). Brown the ground beef in a skillet over medium-high heat, breaking it up, 5-6 minutes. Drain the fat.
- Season it. Stir in the taco seasoning and water; simmer 3 minutes until thick. Remove from the heat, cool 10 minutes, then stir in the cheddar.
- Cut the rounds. Unroll the pie crusts and cut four 4-inch rounds from each.
- Fill and seal. Place 2 tablespoons of the cooled filling on one half of each round. Brush edges with beaten egg, fold into half-moons, and crimp firmly with a fork. Cut two small vents.
- Bake golden. Brush with egg wash and bake 18-20 minutes until deeply golden. Cool 5 minutes.
- Make them ghosts. Pipe or dollop sour cream ghost shapes on each pie and press in olive-slice eyes. Serve warm.
💡 Ghost pie smarts
Cool the filling before assembling — hot filling melts the pastry and makes soggy, leaky pies. Crimp the edges hard with a fork; melted cheese loves to escape. Decorate after baking so the sour cream stays bright white and the olives stay put.
Common questions
What other fillings can I use?
Shredded chicken, black beans and corn, or refried beans with cheese all work — keep fillings thick, not saucy.
Can I make ghost taco hand pies ahead?
Assemble them, refrigerate on the baking sheet, and bake the day of the party. Add the ghost faces after baking.
Can I freeze them?
Yes — freeze the baked, undecorated pies up to 2 months. Reheat at 350°F for 12 minutes, then decorate.
Vegetarian version?
Black beans, corn, and plenty of cheese with taco seasoning makes a fantastic meatless filling.
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