Ghost Taco Hand Pies are a fun and spooky twist on traditional tacos. They are perfect for Halloween parties, and kids love their ghostly shapes. With a delicious filling of seasoned meat and cheese, these hand pies are not only tasty but also easy to make. Plus, they are great for dipping in salsa or guacamole. This recipe brings festive vibes to any meal while being a perfect grab-and-go snack.
how to make Ghost Taco Hand Pies
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)
Directions :
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To make the taco filling, set a medium skillet over medium-high heat. When hot, add the ground beef and start to break it apart into crumbles. If using ground turkey or chicken, warm a drizzle of olive oil in the skillet first.
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Add the taco seasoning and shredded carrot or bell pepper if you choose. Cook for 5-6 minutes, until the meat is browned. Keep breaking it up into small pieces as you go. Remove from the heat and set aside.
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Preheat the oven to 425 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
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Roll out the pie crusts on a pastry mat or a lightly floured counter. Use ghost-shaped cookie cutters to cut out shapes. Make sure you have an even number — one for the top and one for the bottom of each taco pie. Gather and roll out the scraps until you’ve used all the pie crust.
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Arrange half of the cut ghost shapes on the pastry mat, leaving some space between each. Spoon a small amount of taco filling into the middle of each ghost and sprinkle a bit of cheese on top.
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Use something small and round to cut out eyes and/or a mouth from the remaining ghost shapes (the lid of a Crayola marker works well!). Place one of these shapes with cut-outs over each filled ghost on the baking sheets and use the tines of a fork to seal all the edges gently.
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Mix the egg with a splash of water or milk in a small bowl to make an egg wash. Brush this on top of each mini pie.
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Bake for 10-14 minutes until the tops are golden brown. Remove from the oven, let cool for a minute or two, then serve with salsa or guacamole for dipping. Enjoy!
how to serve Ghost Taco Hand Pies
Ghost Taco Hand Pies are best served warm. Place them on a platter with a few bowls of salsa or guacamole for dipping. You can make them a part of a spooky Halloween spread or enjoy them as a fun snack any time.
how to store Ghost Taco Hand Pies
To store leftover Ghost Taco Hand Pies, place them in an airtight container. They can be kept in the refrigerator for up to 3 days. If you want to store them longer, you can freeze them. Just wrap each pie in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months in the freezer.
tips to make Ghost Taco Hand Pies
- Make sure to cut out an even number of ghost shapes for each pie to keep them sealed properly.
- Feel free to add in your favorite toppings for the taco filling, like black beans or corn.
- If you want a spicy kick, add diced jalapeños or a dash of hot sauce to the meat mixture.
variation
You can customize Ghost Taco Hand Pies by using different fillings. Try using shredded chicken or vegetarian options like refried beans and cheese. You can also add different kinds of cheese, like cheddar or pepper jack, for a flavor twist.
FAQs
Q: Can I make the filling ahead of time?
A: Yes, you can cook the taco filling a day ahead and store it in the fridge. Just let it cool before storing.
Q: Can I use store-bought pie crust?
A: Absolutely! Using store-bought pie crust will save you time and make this recipe even easier.
Q: How can I ensure the hand pies don’t get soggy?
A: Make sure to seal the edges well and bake until they are golden brown. This helps keep the filling inside and the crust crisp.
Ghost Taco Hand Pies
Ingredients
Equipment
Method
- Cook the ground meat with diced onion and minced garlic until browned, then drain any excess fat. Stir in taco seasoning and water, simmering until the liquid is absorbed.
- Unroll the pie crusts onto a lightly floured surface. Using a ghost-shaped cookie cutter or a knife, cut out 12 ghost shapes from the pie crusts.
- Place 6 of the ghost shapes on a parchment-lined baking sheet. Spoon about 2-3 tablespoons of the taco meat mixture onto the center of each ghost, leaving a border for sealing. Sprinkle with shredded cheese.
- Carefully place the remaining 6 ghost shapes over the filling. Press firmly around the edges with your fingers or a fork to seal the hand pies completely.
- Using a small knife or straw, cut out small eyes and an oval mouth on the top of each ghost pie to create faces. Brush the tops of the hand pies with the beaten egg wash.
- Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until the crusts are golden brown and flaky. Let cool slightly before serving.