Prepare Filling: Heat a skillet over medium-high heat and brown the ground meat, breaking it apart. Add taco seasoning and any optional veggies, cooking until the meat is well browned, roughly 5-6 minutes. Set aside to cool slightly.

Roll and Cut Crusts: Roll out pie crusts on a lightly floured surface and cut out ghost shapes using cookie cutters—make sure to cut an even number for both top and bottom.

Fill Ghosts: Place half of the ghost-shaped crusts on a lined baking sheet. Spoon the delicious taco filling onto each ghost shape, then sprinkle shredded cheese generously on top.

Top and Seal: Use the remaining ghost cutouts to cover, ensuring each has holes for eyes and a mouth. Seal the edges tightly with a fork to keep the filling secure inside.

Apply Egg Wash: In a small bowl, mix the egg with a splash of milk or water, then brush the mixture over the top of each hand pie for that perfect golden sheen.

Bake: Preheat the oven to 425°F (220°C) and bake for 10-14 minutes, until the hand pies are golden brown and flaky.

Serve: Allow them to cool slightly before serving. Enjoy with your favorite salsa or guacamole for dipping!